Delicatessen

A quality label for Ardèche delicatessen

Hams and dry sausages from Ardèche now benefit from an "IGP" ("Indication Géographique Protégée", in French), equivalent of an "AOC" ("Appellation d'Origine Controlée", in French).

In other words, this label certifies the savoir-faire and the quality of delicatessen made in Ardèche from porks born and grown in this area. Pork has always played an important part in Ardèche inhabitants’ food. In the 19thC. a journalist declared Ardèche being "a paradise for gourmets" and talked about Saint-Agrève () as "the delicatessen Mecca".

"Caillette"

A mixture of pork meat and Swiss chard wrapped in caul, "caillette" is a small round pâté typically from Ardèche. It used to be prepared with pigs blood, just as black pudding or pigs feet gratin. It was either eaten hot the evening the pig was killed, or cold the next day. Nowadays, there are no conservation problems and this speciality can be found in all good delicatessens. There are also different varieties such as cabbage, chestnut or even potato "caillette".

The pâtés are sold raw or cooked and are usually served as a starter with hearty country bread, with a Saint Joseph red () to drink.

*****************************

"Maouche" or "Maocho"

Maouche looks like a little ball and weights around 2 or 3 kilos.

In the Ardèche mountains, pig’s stomachs are stuffed with kale and dried prunes, whereas in mid Ardèche, Swiss chard or spinach tends to be used, and the dish is called Pouytrolle. The stuffed stomach is then plunged into boiling water and cooked for several hours before being grilled in the oven.

The Sunday after killing the pig, the whole family used to sit round the table to taste this dish, which has been inherited directly from our ancestors. The same ritual took place on every farm at the start of the winter. Nowadays, the dish is found in good hostels on the Ardèche plane or in delicatessens. It is only eaten in winter, generally on Sundays, to keep the tradition going. People flock from afar to taste this typical, hospitable dish in the warmth of the fireside and out of the snow.

Multimedia
Overviews of the maoche fair, on French videos, by clicking here (2005) and here (2007).
Source : TV Ardèche

Go shopping at :

- Teyssier in Saint-Agrève ()
Tel : 33 (0)4 75 30 10 33 - Email.

- Gilbert Rome () in Sainte-Eulalie
Tel : +33 (0)4 75 38 83 60 - Email.

- Salaisons Marion in Saint-Martial ()
Tel: +33 (0)4 75 29 13 34.

- Didier Moulin () in Cros-de-Géorand
Tel: +33 (0)4 75 93 33 93 Contact.

- Coudène and Puzzi in Lanarce ()
Tel: +33 (0)4 66 69 44 79 - Email.

- Olivier Saulignac in Privas -
Tel : +33 (0)4 75 64 20 17 - Email.


You will find there all the delicatessen from Ardèche, in particular the ones made on the "Montagne Ardéchoise" () as well as cheeses, dry sausages, hams, "caillettes" and various pâtés.

Up

• Chestnut
• The Wines
• Mineral waters
• Beers and Pastis
• Delicatessen
• Meat
• Cheeses
• Expect the unexpected!
• What's for pudding ?
• Chocolate makers
• Gastronomy Ambassadors
• The Olive Tree