Fresh whale meat was also for the rich. The great delicacy was the tongue. Salted tongue of any kind was appreciated, but especially whale tongue. For the poor, there was craspois, also called craspoix, or grapois. This was strips of the fattier parts of the whale, salt-cured like bacon and sometimes called in French lard de carême, which translates as “lent blubber,” because it was one of the principal foods available to the peasantry for lean days on which other red meats were not allowed.
