Foire au Boudin, Mortagne-au-Perche
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For 40 years, a fair has been held in Mortagne-au-Perche halfway through Lent to celebrate the local gourmet speciality boudin noir , a long sausage made from pig’s blood, onions and pork fat. Over three days, butchers gather to sell more than 5 km (3 miles) of this delicacy. Competitions include one to find the person who can eat the most.
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