“Frue” with tomato
The “frue” is curdled milk, of sheep or goat, leaved to harden and served in slices or cubes with tomatos on “carasau” bread.
Jelly obteined cooking in a pottery the feet of pig, lamb or goat, previously boiled to remove the bones easily. It’s added a sauce of wine vinegar, walnut, garlic, laurel and chili pepper. Then left to cool and harden the jelly.