The alternate name for the southern Louisiana dish chaudin is ponce.
“Ponce” and “Southern Louisiana Ponce” are names used for the same Cajun meat preparation. The dish consists of a pig’s stomach filled with seasoned pork and, depending on the recipe, rice and aromatic vegetables. It is then cooked slowly, baked, or smoked, producing a sliceable, sausage-like dish.
The names can vary by community, recipe, and local tradition. “Chaudin” comes from the French word for stomach, while “ponce” is the alternate culinary name most commonly associated with the Louisiana preparation. Neither term should be confused with calas, a sweet or savory rice fritter, grillades, braised meat usually served with grits, or pistolette, a Louisiana-style bread or stuffed roll.
Ponce belongs to the broader Cajun tradition of using preserved pork and organ meats economically. It may be served over rice, with gravy, or in slices as part of a larger meal. Some versions are smoked before serving, while others are cooked fresh in an oven or Dutch oven.