A rustic dish, caillettes ardéchoises are large dense balls made of chard, pig’s liver and throat (gorge de porc), garlic and quatre épices, all minced together and rolled up in a crépine, similar to a crepinette. Then with a bit of lard or butter on top they are baked in the oven.
Caillettes are best eaten cold a day or two after they’re made, although there are those who prefer them reheated with potatoes on the side.
Image by Stéphane Batigne. GNU Free Documentation License