Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state).
It is a sausage-like variant made from ingredients sewn up in a pig's stomach.
It is often made with a Holy Trinity Gravy, a roux with brown chopped onion, bell pepper, celery and garlic in water, broth or wine.
[3] Traditional in Cajun cuisine, it is listed on the Ark of Taste.
It is served sliced and can be eaten cold or reheated.