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haggis in the Ardèche


A rustic mountain dish prepared in the Ardèche and Haute-Loire, maôche is made with the panse or stomach of a pig, boiled or steamed, then stuffed with ground sausage meat, potatoes, cabbage, carrots and prunes, then baked in the oven and served in slices.

The Lozère version using mutton is manouls.

Auvergne Rhône Alpes



Text © Dana Facaros

Image by amberdegrace