CONFRÉRIE DES COMPAGNONS DU BOUDIN BLANC D'ESSAY
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Since its founding in 1973, this brotherhood has been dedicated to defending this delicate delicacy whose origin in Essaouira dates back to 1881, with an annual chapter, a national competition of the best white boudin (in October) and a new creativity contest on the white ball. There are more than 200 participants who come from many countries. In 2014, the Brotherhood organised the 1st National Competition of the Best White Puffed Dog. The basic recipe? Pork ham, milk (preferably fresh), eggs and seasoning. Everything is in dosage and by hand.
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