A Plate of Faggot and Peas
Faggots are a traditional dish in the UK, especially South and Mid Wales and the Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig's heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs. Faggots originated as a traditional cheap food of ordinary country people in Western England, particularly west Wiltshire. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area. Faggots are also known as "ducks" in the Midlands, Yorkshire, Lincolnshire and Lancashire, often as "savoury ducks." The first use in print cited in the Oxford English Dictionary is in 1851, from Thomas Mayhew, where he describes a dish identical to the modern product with chopped liver and lights in an outer wrapper of caul. This was in London. In classic sauce making, a faggot is also an herb bundle, or bouquet garni of bay leaf, thyme and parsley tied together.
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