Pouteille is a traditional stew originating from the village of La Canourgue. The dish is made with a combination of pig's trotters, lard, beef, onions, potatoes, carrots, shallots, garlic, red wine, and bouquet garni. It was traditionally prepared in the baker's oven on Sundays and holidays.

Nowadays, the stew is prepared throughout the year and sold in delicatessens. It's recommended to serve it with a glass of red wine and rye bread on the side.