I am the recent recipient of a kg of ADG from Brittany and am not sure how to prepare/serve it.
I was told that it needs to be cooked, however, the few articles I've read say that locals will serve
thin slices without cooking. Since I was not at the charcuterie that sold it, I cannot ask.
Is anyone on this forum familiar with this particular sausage and do have any tips or references
you could point me to?
Merci beaucoup, A bien Tot.