AI-generated illustration
Midi-Pyrénées
A pig's head black pudding seasoned with spices, which the cured-meat producers of Lacaune simmer in water, and which is pan-fried, reheated in soup or served with apples.
Charcuterie speciality from Midi-Pyrénées.
AI-generated illustration
Galabar is one of the 'other specialities' presented by the Syndicat des Salaisons de Lacaune, alongside ham, saucisson and dried sausage. It is a black pudding roughly 12 to 20 centimetres long and 5 centimetres in diameter, made with pig's blood, head meat, pork rind, and sometimes tongue, lung or heart, all seasoned with spices.
It is a traditional black pudding whose name, 'galabar', comes from the Occitan patois goula, which refers to the head.
Appearance
A black pudding 12 to 20 centimetres long and around 5 centimetres in diameter, filled into natural casing.
the lean meat and rind are cooked in a broth flavoured with onions, carrots, cloves, thyme and bay leaves, then minced
the mixture is filled into natural casing
the galabar is cooked in simmering water, then left to drain until the next day
AI-generated illustration
Galabar can be eaten both raw and cooked: it is fried or pan-fried, and served with apples or with a hachis parmentier. When dried, it is reheated in soup.
No producer is listed for this product yet.