Pounti is the Auvergne's unique savory-sweet terrine — a baked loaf of Swiss chard (blettes), pork, prunes, and eggs that exists nowhere else in French cuisine. The combination of salted pork and sweet dried fruit bound in a green-flecked egg custard is the signature of Haute-Auvergne cooking (Cantal and Haute-Loire), representing the mountain's tradition of combining whatever the larder holds into a single, sustaining preparation. The technique: chop 300g Swiss chard leaves (green parts only, no stems) and wilt in a pan with a little lard. In a bowl, mix 200g minced pork (or leftover salted pork, chopped fine), the wilted chard, 150g pitted prunes (halved), 4 beaten eggs, 3 tablespoons crème fraîche, chopped parsley, salt, pepper, and a pinch of nutmeg. Pour into a greased earthenware terrine or loaf tin and bake at 180°C for 45-50 minutes until set and golden on top — a knife inserted in the center should come out clean. The pounti is served warm or at room temperature, sliced like a terrine, accompanied by a green salad. The texture is somewhere between a quiche filling and a meatloaf — dense, moist, speckled with dark prune and green chard. The sweet-savory combination — pork fat and salt against the jammy sweetness of cooked prunes — is the defining flavor. Every family in the Cantal has their version: some add ham, some use spinach instead of chard, some include fresh herbs (chives, chervil), some add a splash of cream. The dish was traditionally made on Monday using Sunday's leftover pork, making it the consummate anti-waste preparation. Pounti keeps well for 3-4 days refrigerated and is excellent cold in packed lunches.
Swiss chard + pork + prunes + eggs in a baked terrine. Sweet-savory combination is the signature. 180°C for 45-50 minutes until set. Serve warm or room temperature, sliced. Traditional Monday dish using Sunday's leftover pork. Earthenware terrine or loaf tin. Anti-waste cooking.
The best prunes for pounti are pruneaux d'Agen mi-cuits (semi-dried) — more moist and flavorful than fully dried. Leftover confit de canard, shredded, makes an extraordinary pounti variation. Add 2 tablespoons of Cantal vieux, grated, to the mixture for extra depth. Pounti is the ideal picnic food — dense, sliceable, improves with a day's rest. In the Cantal, it's sold by the slice at every charcuterie counter alongside pâté de campagne and rillettes.
Using chard stems (too fibrous — only the green leaves). Omitting the prunes (the sweet-savory contrast IS the dish). Over-mixing (fold gently — you want visible pieces of chard and prune). Under-baking (must be fully set — not runny in the center). Serving too hot (best at warm or room temperature when the texture firms). Using too little egg (the custard must bind everything — 4 eggs for this quantity).
Cuisine d'Auvergne — Régine Rossi-Lagorce; La Cuisine Cantalienne