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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