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Midi-Pyrénées
A large golden ball, firm yet tender, hand-shaped in pork caul: bougnette des Monts de Lacaune is sliced cold over a bed of salad, or served hot from the pan.
Charcuterie speciality from Midi-Pyrénées.
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Bougnette is a charcuterie speciality from the Monts de Lacaune, in the Tarn. The office de tourisme de l'Hérault presents it as the “bougnette du Haut-Languedoc” and states that it has been made in this massif since the 12th century. It brings together pork, bread and eggs, generously seasoned, shaped into balls and rolled in pork caul.
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The Syndicat des Salaisons de Lacaune ranks it among the “other specialities” of local cured-meat producers, alongside melsat. It traces its lineage back to the bonhita (pronounced “bougnite”), an ancestor of the beignet widely enjoyed in Occitanie, records of which are already found in the customs of the commanderie Saint-André de Gaillac in 1271.
This household recipe has remained alive among the region’s charcutiers: it features, for example, in the catalogue of Charcuterie Millas, in the Tarn, which offers it fresh, vacuum-packed in a 450 g piece.
Appearance
A large ball roughly 10 cm in diameter, tinged with an attractive caramel colour after frying.
Taste
Pork heightened with aromatic herbs, generously seasoned.
Texture
Both firm and tender.
pork belly and jowl cooked in a flavoured broth
the meat is minced and then mixed with a panade of eggs and breadcrumbs
the mixture is flavoured with herbs
the ball is wrapped in caul fat and shaped by hand
it is immersed in boiling fat: it is ready as soon as it rises to the surface, caramelised
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It is enjoyed cold or warm, as an aperitif or as a starter with a salad, sliced. It is also served hot, simply sliced and pan-fried, or poached in a soup.
Artisan charcutier
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