AI-generated illustration
Auvergne
A terrine of Swiss chard and pork studded with melt-in-the-mouth prunes — Pounti is the farmhouse dish that wasted nothing, now the sweet-and-savoury pride of Cantal and the Carladez.
Traditional dish from Auvergne.
Pounti is an ancient peasant dish, born in Cantal and northern Aveyron, on the heights of the Carladez. The recipe brings together whatever the farm produced itself — bacon, ham or pork leftovers, eggs, Swiss chard, parsley, milk and flour —, for it is a dish made from scraps and crumbs, ensuring nothing in the larder was lost.
The version of Pounti we know today, built on a crêpe batter enriched with meat and prunes, became established at the end of the 19th century and the beginning of the 20th. Previously, when dried prunes were scarce, a “Pounti maigre” was prepared: without meat or dried fruit, made solely of herbs and buckwheat flour.
AI-generated illustration
Pounti belongs just as much to Cantal as to northern Aveyron: the traditional recipe has its origins in the Carladez, where it is also known as picaussel. Its Occitan name, “picoussel” or “picaussel” depending on the source, evokes bird feed — a nod to the scraps and crumbs that went into its making. The dish is traditionally served hot as a starter, plain or coated in a tomato coulis; in the Aveyron Carladez, it is also enjoyed cold, alongside a salad, or as a main course with poultry.
Appearance
A compact, sliced terrine or savoury flan, its surface golden from baking in the oven.
Taste
The sweet-and-savoury contrast dominates — the pork, bacon or ham brings the savoury element, the prunes the sweet note.
Texture
A terrine-like texture, firm and easy to slice; in Cantal, it is often preferred lightly pan-fried by the slice, for extra surface crispness.
“Pounti maigre” — without meat or dried fruit, based on herbs and buckwheat flour — was the farmhouse version prepared when dried prunes were scarce. The dish also bears the Occitan name of “picoussel” or “picaussel” depending on the source, literally bird feed.
the eggs, flour and milk are mixed into a slightly thickened crêpe batter.
the bacon, ham (or pork), onion, parsley and Swiss chard are finely chopped and then incorporated into the batter.
the mixture is poured into a buttered terrine, in alternating layers with the pitted prunes.
one hour at 180-200°C, until the surface takes on a handsome golden colour.
AI-generated illustration
Pounti is traditionally enjoyed hot, as a starter, plain or coated in a tomato coulis. In the Aveyron Carladez, it is also served cold, alongside a salad, and pairs readily with poultry as a main course. In Cantal, it is usually enjoyed as a lightly pan-fried slice, accompanied by a green salad and a glass of dry white wine.
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