Economy & Compact Cars in Limoges

A very common local specialty is "petit sale" - salted pork with lentils. The dish is prepared from selected pork that should be cooked for quite a long one. Pork is soaked for 10-12 hours and then slow-cooked together with lentils. Aromatic herbs are necessarily added to the dish so the taste of the meat turns out to be very rich.
The most common garnish for meat dishes is mashed potatoes, which may also be served as an independent dish. Typically, mashed potatoes are made with cheese and fresh herbs, sometimes with sauce remaining after the preparation of meat dishes. At local restaurants, be sure to try the popular types of sausages. However, the full variety of meat delicacies produced in the region can only be appreciated while walking around the local markets.

The locals' favorite desserts are fruit pies, which are most interesting to try at small family restaurants or pastry shops. A special type of batter is used for the preparation of such pies, therefore, slices of fruit are mixed with it evenly.

Wonderful cherry pies are baked in Limoges in summer. Traditional pies with apples and pears can be tried at any time of the yea. At local restaurants, such fruit pies are presented under the name “flaugnarde”. The choice of unsweetened pastries is also wide - hearty potato and meat pies are quite common here. Cream and ham are added to "Pate aux pommes de terre" potato pie, which turns out to be very satisfying and remains the best warming dish on winter days.
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