Au Roi du Boudin in Mortagne-au-Perche — HO-scale diorama miniature of the shop AI-generated

Au Roi du Boudin

Mortagne-au-Perche, France

A charcuterie under a burgundy awning on the main square of Mortagne-au-Perche, the town of the Foire au Boudin. Thomas Habert and Jean-Philippe Cunha run it; Cunha worked for the Paris charcutier Gilles Vérot before he came to Mortagne. The food critic Gilles Pudlowski wrote in 2016 that a third of every boudin here is well-cooked onion. Gault&Millau lists the range: plain or flavoured, smoked, with apples, with calvados, with chilli. The counter also holds dry sausage, tripe and andouillette.

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Sausages from Au Roi du Boudin

Boudin Noir

Boudin Noir

Perche, Normandy, France

Boudin noir is France's blood sausage: pork blood, pork fat and a large share of onions, seasoned and poached in a natural casing until it sets. Charcutiers all over France make it, but the small town of Mortagne-au-Perche in Normandy has built its name on it. Every March the town holds a boudin fair with an international contest, and the local charcutier Au Roi du Boudin puts a third of its weight in slow-cooked onions into each batch. In a bistro it comes browned in butter, next to sautéed apples and a heap of mashed potato.

blood sausageporkonion