secanimals i et bits of last night inc.

i. autruche
ii. ane
iii. sanglier
iv. cerf <--- did not start this yet in villefranche there was a "sept saucissons secs for €20" deal -- and in fact the nice man popped in an eighth -- but while each has a little label of ingredients (except the eighth) they were all in lady-one-flavour style (viz the others, also unstarted so far were ail, cepes and poivre) my conclusion -- shared co-taster -- is that the french sausage-making process does NOT require meat of any given provenance, for it all to taste much the same: i liked donkey best and he preferred ostrich, but i'm not sure i could identify them blindfold