10 French eating habits you will probably find peculiar

Eating all parts of the animal
The French attitude to meat is ‘waste not, want not’ and many organs or body parts that the French will quite happily eat for lunch would turn the stomach of squeamish foreigners. Every part of a pig from its snout to its trotters can find its way onto your plate, and each region seems to have its own specialty, for example lamb's testicles in Limousin and andouillette (pig's intestine and colon) in Lyon.