This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
caillettes ardéchoises
pork offal and chard meatballs
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.
Text © Dana Facaros
Image by Stéphane Batigne. GNU Free Documentation License