Pork
Bougnette du Haut-Languedoc
Occitanie, France
Bougnette du Haut-Languedoc is a seasoned pork-and-bread mixture shaped into a cake and fried until crisp.
Original eatfuls sticker artwork
What it is
A closer look at Bougnette du Haut-Languedoc.
Bougnette du Haut-Languedoc is a seasoned pork-and-bread mixture shaped into a cake and fried until crisp.
What to look for
Know it when you find it.
Look for Bougnette du Haut-Languedoc: a seasoned pork-and-bread mixture shaped into a cake and fried until crisp.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bougnette du Haut-Languedoc.
Occitanie, France
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Denmark
Æbleflæsk
A traditional Danish dish of fried pork belly with apples, thyme, and sugar, served on rugbrød. A Funen and regional specialty, a pre-Christmas buffet classic, sweet-savory and rustic, a national and home dish, a traditional and hearty dish.
Antigua and Barbuda
Pork Chops with Bananas and Bacon
Pork chops topped with bananas and bacon, a distinctive Antiguan dish; the combination of savory pork, sweet bananas, and salty bacon is uniquely Caribbean; found at local restaurants and home kitchens; the pork chops of Antigua; a sweet and savory pairing.
Antigua and Barbuda
Antiguan Souse
Souse
Spicy soup made with pigs' feet, knuckles, and tails with many onions; a popular Carnival snack sold by vendors on the side of the road; pickled in lime juice with cucumbers and hot peppers; a traditional Antiguan street food; the souse of Antigua; a festive and communal dish.
Rwanda
Akabenz
Fried pork pieces seasoned with lime and chili, served with onions; a popular bar snack in Kigali's Nyamirambo district and beyond; the name is rumoured to come from Mercedes Benz, though the connection is unclear.
Tuscany, Italy
Arista
In Tuscany, Arista is Tuscan pork loin roasted with garlic, rosemary, oil, and wine.
Chile
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Rolled pork flank stuffed with herbs and spices, a traditional Chilean country dish, tender and well-seasoned.
American Samoa
American Samoa Pua'a
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Whole pig slow-roasted in the umu until the skin is crisp and the meat is tender; the centerpiece of American Samoan fiafia feasts, weddings, funerals, and other celebrations.
Bali, Indonesia
Balinese Roast Pig
Babi Guling
Balinese roast suckling pig stuffed with bumbu Bali spices and roasted over spit fire.