Charcuterie :- Meat: Alsace,

  • Charcuterie :- Meat: Alsace, there are 200 ways to eat cold pig. Pity the frankfurter, the real – the knack – dishonored by the ersatz. In the countryside, it also knows how to treat a good slice of liver sausage. As for sausages! To beer or pistachio, black or blood, ham or giants, with large chunks of language taken in a black farce. Add the swarm of Jellies, smoked meats, not to mention the round of hures, where the famous presskopf (“pressed head”), featuring winstubs vinaigrette tasted throne.

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