Ardèche Caillette

An iconic recipe from Ardèche: the caillette! This delicious blend of pork meat, chard, garlic, and spices, wrapped in a fine caul fat, is a true concentrate of tradition and flavour. There are as many variations of caillette as there are people who enjoy it! We’ve chosen the version with chard, for a caillette that is traditionally greener than its more charcuterie-style counterpart.

Perfectly suited for convivial meals, this rustic specialty delights lovers of authentic and generous cuisine. Here, we unveil our must-try recipe (the Ardèche way): caillettes full of flavour, perfect for rediscovering the tastes of yesteryear and sharing a warm moment with family or friends!

The ingredients

For 15 caillettes

500 g of pork shoulder
200 g of pork liver
2 kg of raw chard
2 garlic cloves
14 g of salt
2 g of pepper
2 g of mixed spices (4-spice blend)
1 bouquet garni
Caul fat
A meat grinder (or ask your butcher to grind the meat for you)

©frank-zhang-unsplash

How to prepare?

Ideally, the day before, wash the chard and peel it, keeping only the leaves (you can keep a bit of the white stems by removing only the ribs).
Cook the leaves in a pot of boiling water for 7 minutes. Remove them and drain in a colander. Once cooled, we recommend pressing them in the fridge (for example, between two plates or with a weight on top) to release most of the cooking water.
Peel the garlic and finely chop it.
Cut the pork shoulder and liver into even pieces.
To dry the chard as much as possible, press it between your hands or in a tea towel before mixing in a bowl with the pork, garlic, and bouquet garni. Generously salt and pepper the mixture. Then, pass the entire preparation through a meat grinder (if you have one).
Once your stuffing is ready, we recommend mixing it again by hand to evenly distribute the ingredients. You can then form balls to shape your *caillettes* (about 190g of filling per *caillette*).
Carefully unfold the caul fat (be gentle as it can tear). Place each ball on a piece of caul fat, then wrap the filling in the fat.
Preheat the oven to 200°C (gas mark 7).
Arrange the *caillettes* tightly together in an oven-proof dish. Place a small piece of butter on top of each ball and bake for about 1 hour.
Once cooked, remove the *caillettes* from the oven and let them cool slightly and “dry”.
Serve 1 or 2 *caillettes* per person, accompanied by a green salad or a delicious *crique ardéchoise*.

caillettes ©Olivier Le Moal – stock.adobe.com

©Olivier Le Moal – stock.adobe.com // ©elias-morr – unsplash

The little extra

Prepare your caillettes 2 or 3 days in advance, drain them after cooking on a rack, then vacuum-seal them in the fridge. You can then reheat them in the oven or in a pan for an extra crispy finish!
You can also enjoy them cold, on a nice charcuterie platter, where they will make an impression, or freeze them. In the fridge, store them for a maximum of 10 days.

Service tips

Individual Portions:

Serve the whole caillettes on individual plates. Accompany them with a simple side, such as a lightly dressed green salad or a homemade crique, to balance the richness of the caillette. Add a visual touch by garnishing with a sprig of fresh thyme or a bay leaf.

Family-Style Dish:

Arrange the caillettes in a large terracotta or cast iron serving dish, ideally those that have slightly browned in the oven. Place them on a bed of sautéed potatoes for a generous and rustic presentation. Alternatively, you can shape smaller caillettes and serve them with toothpicks directly on a wooden board, allowing your guests to help themselves at the table, creating a convivial and warm atmosphere, perfect for a family or friendly meal.