Pompe aux grattons

01 / ABOUT THE DISH

About the dish

Pompe aux grattons is a savory brioche from France made with pork cracklings incorporated into a yeast-raised dough. It emerged in the centre of the country, especially within the Allier and Auvergne regions, where rural households and village bakers developed enriched breads using pork fat and cracklings to enhance simple flour-based doughs. The dough is made by mixing flour, butter or pork fat, eggs, and water with baker’s yeast and salt, kneading it into a smooth, elastic mass, then folding in pieces of grattons (cracklings); after a rest period the dough is shaped into a round loaf or crown, brushed with egg for gloss, and baked until the surface is golden and the interior soft and light. Variations include replacing some of the butter with pork fat entirely, adding extra cracklings for stronger flavor, or shaping the loaf into smaller portions for apéritif service; one distinctive feature is the use of grattons as a primary fat source in the dough rather than butter alone, which gives the brioche a rich savoury scent and slightly crisp texture. It is typically served warm or at room temperature, often at apéritifs, family gatherings or village events, and pairs naturally with a green salad or pickles, and with light red wines or crisp whites from the centre of France, as well as with coffee or a local liqueur when enjoyed after a meal.