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Ardèche-style Caillettes – a simplified name for a traditional French dish.


  • 1 onion
  • Small bunch of parsley
  • Pepper
  • Salt
  • 500g of pork (including bacon, neck, liver…)
  • 2kg of Swiss chard (leaves and stems) but you can also use spinach, cabbage or even lettuce (in addition or in place)
  • 1 egg
  • Caul fat (which can generally be found in all the ‘pork’ aisles of supermarkets)


Step 1: Cook the chosen green vegetables and drain them to the maximum, either by letting them drain overnight in a strainer or by pressing them very hard in a cloth after rinsing them under cold water to cool them down.

Step 2: Chop the pork with the onion, parsley, salt, and pepper. It’s possible to have it chopped by the butcher.

Step 3: Add the also chopped green vegetables and mix by hand. Add the whole egg.

Step 4: Make balls of stuffing that fit in one hand and wrap them with a layer of the caul fat that has previously been soaked in cold water.

Step 5: Arrange them in a gratin dish. Don’t be afraid to pack them tightly together as they will come apart when cooked.

Step 6: Bake in the oven at 200°C for about 30 to 45 minutes.


  • 1 Garlic press
  • 1 Top 5 of the best strainers
  • 1 Blender
  • 1 Wooden spoon
  • 1 Gratin dish
  • 1 Oven