Kig Ha Farz originated from the lower part of Brittany in France. It also extends its historical ties to the regions of Leon, Morlaix and Brest. Originally, the dish was considered to be for the peasants and for those who could not afford to eat much but leftovers. Traditionally made with a paste consisting of buckwheat flour, it is a gluten free alternative.
Kig ha Farz translates to “Meat and Stuffing” in Breton. The broth consists of: pork knuckles, beef, carrot and cabbage. These ingredients are placed in a soup pot along with a cloth bag containing eggs, milk and buckwheat flour and are left to simmer for several hours. It is said traditionally, that the cloth bag would be made by cutting the sleeve off an old cotton shirt from the Master of the house. The ingredients contained in the sleeve, become pudding like and once cooked, it is cut open and eaten like stuffing. In terms of the plating in the Brittany region, the cooked meat and vegetables are placed alongside one another and dressed with a sauce called “Lipig” made from bacon, shallots and melted butter.
Kig Ha Farz in Brittany is prepared with local and fresh ingredients. A cafe in Brittany called “Les Korrigans” which serve Kig Ha Farz uses local carrots, turnips and cabbage as well as pork made in Tregor. This dish is not widely known in France and around the world. Depicted with large chunks of meat and lard it is not aesthetically pleasing to the eye and does not tie in to the elegance of French cuisine. However, there is always the demand in Brittany to try this regional delicacy.
Sources:
-http://images.ownersdirect.co.uk/rl21.jpg
-http://upload.wikimedia.org/wikipedia/commons/c/c9/Kig_ha_farz_du_léon.jpg
-http://image1.masterfile.com/getImage/700-02698496em-Centre-of-the-Medieval-Town-of-Dinan–Cotes-d-Armor–Brittany–France-.jpg
-http://www.livinglanguage.com/blog/2013/12/20/le-kig-ha-farz-a-hearty-recipe-from-brittany/
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