La Bougnette

A lovely mixture of fresh pork, bread and eggs rolled into balls and fried in lard. It is good sliced and cooked like fried bread, for breakfast, or with a green salad, and it can be eaten cold like pâté. At Saint-Pons-de-Thomières they take it seriously enough to have a Confrérie de la Bougnette, with special meals in its honour. Bougnette may also be a simple beignet.