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Cider production in Normandy in a byegone age

Published on September 11, 2015 by Chris Robinson

Cider production in Normandy is thought to have started in the 15th century. Equipment like this stone trough was used to crush the apples as a horse would be attached the the wooden wheels and walk round the trough. The pulp would then be transferred to a pressoir which crushed the apples between two pieces of wood to extract all the juice. Nowadays the troughs are often used as garden planters (there's one in my courtyard). This trough in the photo is on display at the Abbey in Hambye.

Photo and post by Chris of Gavray Gites
#normandy #normandie #ciderproduction #cider #gavray #NormandyFoodAndDrink

 

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Meet The Author
Until 2014 I worked in central London as a marketeer for a membership organization. Years of watching property renovation programmes on TV sparked a dream to do this in France having studied French and worked there previously. I left my job and completed the sale of my house on the same day (a stroke of luck rather than good planning) and headed off to Normandy. I undertook a barn renovation project managing the artisans’ workload. The result is a 3 bedroom gite which I now market all year providing me with endless opportunities to increase my skills and knowledge.
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