Fricot food culture that the call to eat in Acadian French is ""Au fricot!"" Fricot Fricot is a traditional Acadian dish. The word "fricot" has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food. The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken ("fricot au poulet"), clams ("fricot aux coques"), rabbit ("fricot au lapin des bois"), beef, or
Animal fat such as olive or avocado. In consumer meat products in the U.S., animal remains are found to be classified as Animal fats when the particle size of bone solids is more than 3 percent, protein content is less than 14 percent and or the product contains over 30 percent pure fat content. Animal fats are commonly consumed as part of a western diet in their semi-solid form as either milk, butter, lard, schmaltz, and dripping or more commonly as filler in factory produced meat, pet food and fast-food products. Dairy products are animal secretions which contain varying levels of water,