At the heart of pub food is the fare of farmers and laborers: cheese, bread, a bit of sausage or bacon -- often only the fat -- and ale. The ploughman's lunch is cheddar cheese, bread, pickled onions, and ale. From the bar-man one might also order a Cornish pasty (a savory turnover filled with a mix of meat and potatoes) or eggs wrapped in sausage meat -- natural accompaniments for a pint of ale, stout, lager, or hard cider.