Originally from Allier, pompe aux grattons is a sort of savoury brioche made with less egg than the original recipe. In this speciality, butter is partly replaced (or entirely replaced in some villages) by pork rinds, leftover meat and pork fat that is melted and browned.
This gastronomic speciality is often enjoyed warm as an appetiser or at big events like weddings, village fêtes and christenings, with celebratory drinks. It can also be enjoyed in a simple meal served with vegetables or salad.
A pompe aux grattons brotherhood was founded in 1994. It can be found every year in October at the Saint Cochon market in Neuvy. It's a chance for tourists and lovers of good food to discover a regional produce market and attend a pompe aux grattons contest or pig tail-throwing competition, all in a relaxed and festive atmosphere.