300 g chopped pork liver
500 g chopped pork meat
300 g chard leaves
300 g spinach
1 clove of garlic
1 teaspoon of thyme
1 pork loin
Soak the strainer in cold water.
Wash the spinach and chard leaves.
Plunge them into boiling salted water.
Leave them to boil for 5 minutes, drain and rinse them in cold water.
Squeeze the leaves hard to extract all the water.
Chop the chard and spinach leaves, mix them with the minced meat, add the chopped garlic, thyme, salt and pepper.
Form large balls of minced meat, wrap each one in a piece of crépine.
Place the caillettes in an ovenproof dish with a little water, put in a hot oven for 45 minutes, the caillettes must be well browned.
Every day from 9am to 12pm and from 1pm to 6pm.
INFORMATION AND RESERVATION.
Tel : 33 (0)4 75 04 68 35
Camping "Les Truffières.
252 Impasse Les Truffières.
07700 Saint Marcel d'Ardèche, France.
Latitude : 44.344183°N.
Longitude : 4.604771°E.
The history of our campsite.
Les Truffières campsite has a rich history, having been created in 1961. It is managed by Valérie and Stéphane Soulier and offers quality outdoor accommodation, including mobile homes, camper van sites and caravan and tent sites, all year round. The campsite also offers a bar, a gourmet restaurant and heated sanitary facilities for added comfort. It is listed in the Ardèche Découverte tourist guide.