A savoury pastry

A small, sweetish, soft, square cow's milk cheese from Normandy with a yellowish-orange rind. It has a savoury smell and flavour and is aged for 1-2 months in a cave and sold in rectangular boxes. It is an ancient cheese made in Auge and was originally known as Augelot, then as Angelot. There is a farmhouse version called Trouville. (AOC).

An old French variety of cabbage, good for the winter and very sweet.

Pork

Roast pork, usually the boned and rolled and lightly salted loin.

"Pork salted and smoked." Salt pork (smoked) usually used in stews.

A sausage of pork and leeks and which may have any combination of Swiss chard, spinach and herbs.

A sausage of pork and leeks and which may have any combination of Swiss chard, spinach and herbs.

A sausage of pork and leeks and which may have any combination of Swiss chard, spinach and herbs.