Kig ha farz

Kig ha farz is a cherished traditional dish from Brittany, particularly esteemed in the region stretching from Léon to Brest, west of Morlaix. Much like the French pot-au-feu, this hearty meal was historically a staple among the poor and peasantry. The name "kig ha farz" translates literally to "meat and stuffing" in Breton.

To prepare this dish, you begin by simmering a combination of salted pork knuckles and beef along with vegetables such as carrots and cabbage in a flavorful broth. The distinctive element of this dish is a cloth bag filled with a mixture of eggs, milk, and buckwheat flour (often referred to as “black wheat”). This bag is cooked in the broth alongside the meat and vegetables, resulting in a delicious buckwheat pudding known as farz. Once cooked, the farz is broken into pieces before serving.

Kig ha farz is typically enjoyed with a special sauce called "lipig" made from melted butter, bacon, and shallots, which adds a rich and savory touch to the dish.

There is also a variation known as "white" farz (far gwinizh), which uses wheat flour instead of buckwheat. This version is especially popular with children due to its lighter and sweeter taste. For an extra treat, you can even slice the white farz and pan-fry it in butter (farz fritet).