The pouteille is a typical meal from La Canourgue (Small village in Lozère, south of France). It was in the past made on Sundays and vacation days by each family. They cooked it at low heat in the baker's oven.

Tips : warm the pouteille in a bain-marie for about 20 minutes, serve with steamed potatoes. The pouteille lovers can join the poteille and manouls fraternity. Don't hesitate to visit their web site.

Composition : Pork feet, beef, wine, salt, pepper and spices

Craftsman : Patrick Clavel

Origin : La Canourgue, Lozère (France)

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