In France and Wallonia (south Belgium) "boudin noir" is traditionally prepared in "charcuteries", shops that prepare mainly pork products (and sometimes duck and game), but also sell smoked and dried sausages, pâtés, and terrines, along with prepared salads. It is usually called "boudin noir" and is often made with cream with apples or onions as a filler. It is generally served with either cooked apples, mashed potatoes or both, and is appreciated by combining either the apples or mashed potatoes with each bite of "boudin", which has been gently heated and browned in butter. In France also, there are many different regional "Boudins Noirs" such as the large "Boudin du Béarn" with pork meat pieces usually eaten cold. The French "Confrérie des Chevaliers du Goûte-Boudin" (Brotherhood of the Knights of Blood Sausage Tasting) in Mortagne-au-Perche in southern Normandy holds an annual contest of international blood sausage specialities. Boudin is considered the emblematic staple of the French Foreign Legion, and gives its name to the Legion's anthem.