This is the most popular traditional dish in Brittany.
The « Kig » (=meat) is salted pork and the « farz »(=cereal pudding) is a batter made with buckweat flour which is boiled for 2 hours in a cotton bag.
Meat and vegetables
Boil the salted pork for 50 minutes in a pressure cooker with thyme, bay leaves and 5 cloves.
Then add the vegetables (carrots, leeks, potatoes, turnips, onions and parsnips). Cook under pressure for another 10 minutes.
For the « farz »
500g of buckweat flour
20cl of cream
1 glass of milk
salt and water
Mix the buckweat flour, eggs, cream and salt in a bowl. Stir, adding water gradually until the batter runs from the spoon into a smooth ribbon.
Put the batter into a wet cotton bag. Tie it with a coton string. Boil the bag for two hours.
When cooked, put the bag on a table, open it and roll it (carefull, it’s hot, use a kitchen towel to avoid burning your fingers). The « farz » will come out as a dark crumbly semolina. Put this in a dish as you go and carry on until the bag is empty.
Serve the meat, the vegetables and the « farz » like on the photo. (The « farz » is the brown stuff on the right). The only way to fight off the damp Breton winter ! Enjoy…