Pounti Auvergnat

Ingredients

• 300 g Swiss chard leaves, green parts only, stems discarded
• 200 g minced pork, or leftover salted pork, chopped fine
• 150 g pitted prunes, halved; pruneaux d'Agen mi-cuits preferred
• 4 eggs, beaten
• 3 tbsp crème fraîche
• 1 tsp lard, for wilting the chard
• 1 small bunch flat-leaf parsley, chopped
• 1 pinch nutmeg, freshly grated
• to taste salt and black pepper

Method

1. 1
   Heat the lard in a wide pan over moderate heat. Add the Swiss chard leaves and wilt, turning occasionally, until fully collapsed and any released water has evaporated. The leaves should be tender and dry, not wet. Remove from the heat and allow to cool slightly.
2. 2
   In a large bowl, combine the minced pork, wilted chard, halved prunes, beaten eggs, crème fraîche, parsley, nutmeg, salt, and pepper. Fold gently — do not beat or purée. The mixture must retain visible pieces of chard and prune. This is where the dish lives or dies: over-mixing produces a homogenous paste and destroys the characteristic speckled texture and the distinct sweet-savory pockets that define the pounti.
3. 3
   Heat the oven to 180 °C. Grease an earthenware terrine or loaf tin thoroughly. Pour in the mixture and level the surface. Place in the oven and bake for 45–50 minutes. The top should be golden and the loaf visibly set at the edges; a knife inserted into the centre should come out clean.
4. 4
   Remove from the oven and allow to rest in the tin until warm or at room temperature — the texture firms as it cools and this rest is not optional. Serve sliced, with a green salad alongside.