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caillettes ardéchoises

pork offal and chard meatballs

Caillette ardéchoise

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.

Auvergne Rhône Alpes


Text © Dana Facaros

Image by Stéphane Batigne. GNU Free Documentation License