Chabeuil became the caillette capital with the creation of the brotherhood of Knights of Taste-Caillette.

For the cooked pork, you’ll have to taste the Caillette.

Simultaneous feeding of milk should be avoided in animals with abomasum .

Caillette de Chabeuil is a culinary preparation that has been part of farmers' charcuterie tradition since the 16th century.

Abomasum is the fourth and final stomach compartment in ruminants.

Just like humans, fungi use enzymes to digest their food.

The abomasum is the fourth and final stomach compartment in ruminants.

Once and for all it has to be said clearly: no animal is killed because of its stomach!

Rennet is a coagulant of milk of animal origin extracted from the abomasum (the fourth stomach) of young ruminants.

Abomasum or reed tripe: This variety is from the fourth stomach chamber.

After the grinding, the treated seeds are fed to the abomasum and small intestine, and the valuable contents can be digested there.

Rennet is a coagulant of milk of animal origin extracted from the abomasum (the fourth stomach) of young ruminants.

The last, small, plump, dimple-grammed quail-chick, is the woman of the eighteenth century.[138]

Each year, on the penultimate Sunday in October, a caillette fair is held in Chabeuil.

Then, he worked with the ‘Groupe 4’ founded by René-Jean Caillette, Geneviève Dangles and Alain Richard.