The traditional cuisine of Limoges is very interesting and authentic. Some dishes have been cooked here according to unchanged recipes for hundreds of years. At restaurants representing regional cuisine, you can try a lot of interesting pork and potato dishes, as well as hearty dishes from various legumes. Restaurants that serve game dishes are especially popular with travelers. Mushrooms remain an essential component of such dishes. The meat is often stewed or baked in an oven with vegetables.
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.
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