Author 'Gipsy34' (Id 171265 ) : Cooking the roast being almost completed, we are witnessing a watering of the meat using a flambadou or flamboir a blubber. It is a utensil of 5 mm thickness and 1 m long steel. The cone is not soda on the side to allow the melted lard of to pass freely from the container. There is the cone in steel on the embers to heat red, and then takes the handle to place the cone over meat rotie. You put the pieces of bacon in the Red cone, fat ignites and runs on meat that remains soft and has a beautiful color grillee. As you arrive early we were able to attend this operation and make a photo.