The « caillettes » is a culinary specialty of the departments of Drôme and Ardèche. This little (just fist-sized) patty, based on pork meat (neck and liver), is stuffed with aromatic herbs (parsley, thyme, savory) and veggies (Swiss chard, spinach, or greed salad). Like many other regional specialties, the geographic origins ofcaillettes are rather unclear and cause endless disputes. We can distinguish the caillettes of Drôme (or « Dauphiné ») and thecaillettes of Ardèche, the latter sometimes include potatoes, chestnuts, or even bread.

Bon appétit !

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