A large sausage of pig's head, tongue, beef and fatty pork, served hot in thick slices in Lyonnais. The name comes from its original shape, which was like a sabot.
Scabbard fish, either black or silver, cut into pieces and fried or grilled, or used in stews.
Sago. It is made from the viscous sap of a tall palm tree. It is collected in the same way as rubber, by making an incision in the trunk.
