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Typically from Guadeloupe

Boudin is a typical dish from the island: it can be “boudin noir” (black boudin) made with pig clotted blood, and a good variety, “boudin Lambis” made with these delicious conches you can also find in the Floridian keys, but fried. The “pain boule” is a kind of bread made with “saindoux”, a sort of fat from the pig, to help preserve it longer.