Tags: Pig

TEU PIG 26th EDITION !

For this 26 edition of the "Kill Pig", you came many to share this
good time and sharing with us. We thank you.

And a big thank you to our partners : La Ferme des Vallons for the pig, livestock
Bordeaux, La Fabrique Breads and Bricoles, Preserves the Guard, castles La Dauphine,
Ducourt, Fonréaud and Chantegrive.

Here are some photos, for those who were present at the gourmet street.

See you next year !

THE PIG TEU 2019

La Tupina – Rue Gourmande vous invite à venir célébrer la « Tue-Cochon »
le DIMANCHE 10 MARS 2019 à partir de 10h
throughout the Porte Rue de la Monnaie in Bordeaux

jpg flyer kills front pig

• Free tastings
• Wines of Bordeaux
• Buddy Jazz Band
• Lunch "every pig" on reservation

“In thee all good, chair, fat, muscle, tripe.
We love you galantine, on t’adore, boudin !
Your foot – which holy dedicated type-
Borrowing its aromc ground Perigord,
Socrates had reconciled with Xantippe.
Your net embellished by pickle playful,
Form lunch from the humble city
And you spend with goose Brother Philip.
precious merits and all recognized,
Pieces marked advance, countless, fleshy.
Philosopher lazy eater
and you eat !
As, in our pride we welcome
To want, is not it ? blame yourself for your mire;
Adorable pig, animal-king !
DEAR ANGEL !”
Charles Monselet

traditional feast, neighborhood meal and sharing citizen

On Sunday 10 March from 10am, La Tupina organizes the "Kill pig", in association with partner *. This popular event is the only urban Kill Pig perpetrated since 1993 Gate Rue de la Monnaie in Bordeaux. Every year, This annual event is an opportunity to offer residents a great snack "every pig".
Kill the pig is an ancient practice in European campaigns. It is to take down the pig farm. This popular custom is prevalent since ancient times and takes place between the months of December and February. The event takes place over three days and is held twice a year.
Common in many European countries, this craft enough to feed a family of meat but also cold cuts for a year.
Long considered a sign of prosperity for the family, Kill the pig is intended to ensure the meat of a family needs. This is an opportunity to get together with family and share moments of conviviality.
Jean-Pierre Xiradakis, famous owner of La Tupina, Pauline Xiradakis, manageress, Franck et Audu, chef, you expect for this Kill pig 2019.

On this occasion, restaurants in the streets offer their "All pig" menu :

TupinaLogo
A La Tupina, menu at 34 €
Jimbourra soup (sausage soup)
Croquette and black pudding salad
Carré de porc aux us pruneaux Agen and rice
pig surprise
KuzinaLogo
A Kuzina, menu at 24 €
Jimbourra soup (sausage soup)
Croquette and black pudding salad
Apple pie

BarCaveLogo
In partnership with the Bar-Cave, menu at 18 €
Country terrine with walnuts shallot chutney
pork ribs coated with the plancha (outdoors), potatoes maison
Basque cake

Think book …
La TUPINA – KUZINA : 05 56 91 56 37 // or by mail to latupina(at)latupina.com
BAR-CELLAR : 05 56 31 12 33

Our partners :
CHILD PRESERVED / BREAD AND FACTORY odds / BREEDING OF BORDEAUX / RIBEIRO / CHATEAU LA DAUPHINE / CHANTEGRIVE CASTLE / THE VINEYARDS DUCOURT..
The Société Bordelaise reproduction printed flyers gracefully.
The pig is provided by the Ferme des Vallons which gives us half of the pig.

In the program :
– 10h : Pig cutting in the street outside La Tupina (6 rue Porte de La Monnaie)
– 11h : Snack street (free for all) and Bordeaux Wine tastings
– 12:30 : Lunch pork

#latupina #tuecochon2019

TUE-COCHON 2017 : FRIDAY 10 MARS

This year again, Gourmande Street will celebrate the pig Friday 10 mars with free tastings rue Porte de la Monnaie from 10 am, then with dedicated menus in all restaurants of the rue Porte de la Monnaie. We expect many !

This year's program :
-Free tasting of meats : hams, pig ears, grattons, tricandilles ... and before oysters Kuzina
-Wine offered by Grands Chais de France

-Menus "any pig" in all institutions for lunch (La Tupina, Kuzina, Cellar Bar, the Teaser)

 

The menu “kill pig” of La Tupina (30€)
6 rue Porte de la Monnaie
Reservation : 05.56.91.56.37

Soup “Jimboura”
**
Croquette and Black Pudding Salad
**
Rack of pork stuffed with prunes of Agen, Mashed Potaoes
**
Apple pie

The menu “kill pig” de kUZINA (18€)
22 rue Porte de la Monnaie
Reservation : 05.56.91.56.37

Boudin Salad with Apples
**
Roast Pork and Mash
**
Chocolate Cake

The menu “kill pig” BAR-CELLAR (18€)
34 rue Porte de la Monnaie
Reservation : 05.56.31.12.33

Crunchy Vegetable Salad and Crispy Pork
**
Ribs plancha “in the street”,
Mashed Sweet Potatoes and Caramelized Onions
**
Eggs with milk

The menu “kill pig” LE TAQUIN
1, Quai Ste Croix
Reservation : 05.56.78.97.10

TUE-COCHON 2016, LE 7 MARS RUE PORTE DE LA MONNAIE

Prince January

Topping our erotic fantasies gourmands, it certainly stands in front of the stage. His, the pig, whose thunderous extreme unction chimes better than the bell of the office. His death made us live. suddenly, we laugh at fat funeral of Prince January. On foot, with his ear, wrinkling her nose, wagging tail, its rind offered, holding his sides, the
first comes to teach us the art of taking bacon. His home, In you, you know it, "All is well", who converted to the bristles in brushes have contributed to the greatness of our pictorial heritage; Vinci, Raphaël, and Caravaggio in the thank ... This rule of pork forbidden in our culture mediocrity. Drop the pork cubic meter such that the factory Brittany Holland. We do nourishes although well fed and well-bred animals. Our pots and pans demanding our free pig and gourmet. The ideal, but not every Sunday days, it is the black pork of Bigorre Gascony or whose fat in hazelnut flavor will embalm your kitchen. If not, an old pig – or better yet a check to the peasant-pillar hams, which flavor of acorn, that of the lens or the potatoes are not foreign, will fit the bill. Especially if he knew the stars and,
just before his great sacrifice, while the "tapper" was about to take his life, he fraternally tu hooch .”
Vincent Pousson talk about food with tenderness, humour and character, in La Cuisine La Tupina, ed. Milan

Kill the Pig 2016 will be held from 10 am, rue Porte de la Monnaie, le lundi 7 mars 2016

La tupina 08

This year's program :
-Free tasting of meats : hams, pig ears, grattons, tricandilles…
-Competition blocks * (+ Information Footer)
-Wine offered by Château Haut-Bailly

-Menus “all pig” in all our establishments for lunch (La Tupina, Kuzina, Cellar Bar, at Edible)

LOGO TUPINA2-01

La Tupina and THE EDIBLE
3 et 6 rue Porte de la Monnaie
Menu for 30 € (Except Drink) :

JIMBOURRA (sausage soup)
***
COUSTILLES PORK AND MASH HOUSE
***
SAUCE PIRE
***
APPLE PIE

logobarcave

BAR-CELLAR OF MONEY
34 rue Porte de la Monnaie
Menu for 17 € (Except Drink) :

PATE OF PEPPER ESPELETTE
***
SIDE PORK AND BEANS
***
APPLE PIE

logokuzina

KUZINA
22 rue Porte de la Monnaie
Menu for 18 € (Except Drink) :

SAUSAGE SALAD WITH APPLES
***
ROAST PORK AND MASH HOUSE
***
CHOCOLATE CAKE

Remember to call us to book your table !
05.56.91.56.37 / latupina(at)latupina.com

 

PORK PASTE TEU PIG CONTEST 2016
This year, we propose to participate in the competition for the best block of Mata Pig !
The person who prepared the best dish will win a night for 2 People at Home Fredon.

pate
To participate :
Thank you to send an email to latupina(at)latupina.com or register by phone at 05.56.91.56.37 with your contact details.
The block must be 200 gr minimum and composed mainly of pork. The taste will be essential. All bowls must be filed on or before 4 mars 2016 the restaurant La Tupina, 6 Gate Street Mint with a label with your name and surname on the jar.
The results will be announced on 7 March at 12:00.

 

PARTNERS FOR THIS EDITION 2016 :

Logo-ChateauHautBailly-CCG.jpg

LOGO_CB_2014_COULEUR logolafabriqu to blue earth logo Sapy LOGO RAUZAN 1953ed65-3a8c-4764-9e1a-90da10928f74

The sausage and belly meat market Gujan Mestras.

The market Gujan Mestras – The black pudding

Discover the belly and black pudding market Gujan Mestras.

Market every Wednesday Gujan Mestras Gujan-Mestras The market stands on the place of Gujan station on Wednesday morning from 8:00 to 12:30.
20 traders for you to discover quality products.

Information http://www.ville-gujanmestras.fr/Marche-de-plein-air.html

Other recipes with pork:
Square black pork casserole with vegetables
The black sauce Claude Darroze
The cabbage soup my way
The Jimbourra soup or pudding
pork cheeks confit with porcini mushrooms
The worst of sauce “kill pig”

RECIPE JIMBOURRA (Soup or Boudin)

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Recipe: Jimboura (sausage soup)

Résumé : The Jimboura La Tupina

ingredients

  • 3 liters of water
  • 1 green cabbage
  • 4 carrots
  • 2 onions
  • 3 turnips
  • 4 potato
  • beans
  • 3 sausages
  • Pig blood (optional)
  • Ail
  • Salt and pepper

Instructions

  1. To peel vegetables, cut into pieces.
  2. Cook the sausages in water.
  3. After ¼ hour of cooking, make them burst and remove the skins.
  4. Add vegetables and cook for
    1. 1 hour.

  5. Salt and pepper

Preparation time: 2 hour(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

but notes 4 stars: ????? 1 review(s)

The recipe WORST SAUCE

INGREDIENTS   (4 persons)

Lung: 700g

Foie: 700g

Heart: 300g

Mou: 700g

Carott: 300g

Onions: 3 Ail: 2 heads

White wine: 1pints

Chicken stock: 350 ml

Flour: 1 tablespoon

eggs: 3 yellows

Thyme / Laurier

Cell, Pepper

Lard

 

PREPARATION

Cut into small pieces lungs, liver, the heart, le mou, fry them in lard.

Once back, add carrots and onions chopped, garlic.

Singer et   add the white wine you have heated and flambé in another pot.

Add the chicken stock, thyme, laurier, salt and pepper.

Let cook 3 good hours on low heat.

At the end of the cooking, add the egg yolks, adjust seasoning without boiling.

The recipe for "COIL"

To extend Tue Pig held yesterday at La Tupina and attracted over 400 persons, we offer today 3 recipes for pork : The recipe Boudin, the recipe for the sauce recipe and Worst of Jimbourra.

 

The recipe “BOUDIN”


INGREDIENTS   (10 rooms)

Pig blood: 2l

cooked pig head: 200g

Pork throat: 100g

Onions: 100gr

4 spices

Cell, black pepper

Hog casings (1 menu 28/30)

 

PREPARATION

Balancing meat proportions

(head and throat cooked pork, diced)

 

Add onions.

 

Add the chilled blood to dilution ingredients.

The pudding should not be liquid.

 

Correct salt and pepper generously, and add 4 spices.

 

Put the mixture through the hoses and tighten moderately.

 

Immerse in boiling liquid (water or meat cooking water)

 

Reduce and maintain 35 to 40 minutes at 80°C.

 

Check for doneness by pricking with a needle.

The blood must be completely coagulated.

Kill the Pig 2011 French brasserie styles the 8 mars 2011

Hello everyone, prostate pharm diagnosis Tuesday 8 mars, prostate to celebrate "Carnaval", we give you an appointment to "Tupina" for "Kill Pig" .As each year, We invite you to come treat yourself to good "homely", rillettes, hams, of gratons and other "charcutailles". To accompany all this, the "Castle Cluzeau" will celebrate its fifth vintage and you will discover the typical wines of this time Bergerac.Pendant, butchers prepare the traditional "Jimbourra" we offer you the "pig" menu that will be served for déjeuner.Cette year, we will be hosting "workshops recipes" where you can participate in the development of revenues from the "Kill Pig" as "Jimboura" (sausage soup), the "Worst sauce" or the manufacture of boudin.Pour lunch, "La Tupina" and "Edible" will offer the following menu : MENU 40 € (Except Drink)Tricandilles et Carbonnades (appetizers)JimbourraCroustilles, PuréeSauce of PirePain Lost, Cream AnglaisePensez to book your table 05 56 91 56 37We expect you like every year very soon nombreux.A. Our partners for this edition 2011 :The Black Pig of Bigorre, Charcuterie Bordelaise, Castle Cluzeau, Oysters Cazaubon (Village of Grass)

Kill the Pig 2011

Hello everyone,

Tuesday 8 mars, to celebrate “Carnival”, we look forward to seeing you “the Tupina” for the “Kill Pig”.

Like every year, We invite you to treat yourself to good” franquette”, rillettes, hams, of gratons and other “charcutailles”. To accompany all this, French brasserie styles the “Château Cluzeau” will celebrate its fifth vintage and you will discover the typical wines of Bergerac.

Meanwhile, butchers prepare traditional “Jimbourra” we propose you the menu “pig” which will be served for lunch.

This year, we will be hosting “revenue workshops” where you can participate in the development of recipes “Kill Pig” as the “Jimboura” (sausage soup), the “Worse sauce” or the manufacture of sausage.

For lunch, “La Tupina” et “Le Comestible” will offer the following menu :

MENU

40 € (Except Drink)

Tricandilles et Carbonnades (appetizers)

Jimbourra

Crunchy, Mashed Potaoes

Worse sauce

French Toast , Custard

Remember to book your table 05 56 91 56 37

We await you as many each year.

Soon.

Our partners for this edition 2011 :

The Black Pig of Bigorre, Charcuterie Bordelaise, Castle Cluzeau, Oysters Cazaubon (town of’ Grass)