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In Saint-Saulve, future butchers try the competition for the best apprentice in France

In two days, the five candidates in delicatessen-caterer, had for objective to carry out, on the topic “the 50 years of the contest”, two cooked sausages composed of pork and duck meat as well as a pork crust with fruit. dry (prunes, apricots, figs). Variations (such as appetizers) also had to be made with these creations.

“High aerobatics in certain achievements”

In butcher’s specialty, the five candidates had …

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