Yesterday was the alloted day for picking up our bird for Christmas. We have ordered a pintade for Christmas Day lunch. For those who do not know, a pintade is a guinea fowl and presumably these birds used to, or perhaps still do, scurry around West Africa. I think they should be bought for sporting the most attractive of plumages of all the Christmas birds but for us 'townies' one buys them completely bald but with the head and neck still attached. This always gives me the opportunity to sharpen my favourite kitchen knife and start behaving like Ann Boleyn's executioner.
Boucherie de l'abattoir
We arrived at the Boucherie de l'abattoir and joined the queue of eager ladies. The abattoir's clientèle is made up of local people who don't necessarily want to mindlessly meander the local supermarket meat counters in search of some plastic wrapped meat. At the abattoir you are presented with very friendly and professional staff who appear to love their work and who also sell quality produce which they all seem to believe in.
Pascal and Jean Marie keeping the clients happy
Where our bird grew up
Most of the meat is sourced locally and the names of the farmers supplying it and details of their farms, all within close proximity to Ribérac, are proudly displayed so one can be fully informed of its provenance. It certainly always looks and tastes fresh.
It was Pascal, one of the butchers ranged behind the long display counter who suggested we try a bit of their "fait maison" stuffing. It had the look of something interesting, especially as it contained a certain amount of foie gras so we decided to give it a try. Armed with our goodies we wished l'équipe de la boucherie de l'abattoir a "bonne fêtes et joyeux noel" and began the 15 minute walk home with an anticipatory spring in our step.
The pre-ordered pintade changes hands
Christmas lunch without the trimmings.....more to follow
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