Basil curds

Caillettes, a typical dish from the Ardèche, are traditionally made with minced pork and vegetable leaves (cabbage, chard, spinach, etc.). In our recipe, we use pork slaughtered in Aubenas, 10 km from our production workshop. For the vegetable leaves, we chose to replace them with basil to bring back the flavor of the south. Our mini caillettes are between 15 & 20g each and are shaped one by one by hand before being baked which gives them a delicious flavor. You can enjoy them lightly reheated in the pan for an appetizer or to accompany a green salad.