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.^[1] The stuffing includes spices, pork, rice (or it can be served over rice) and vegetables including onions and peppers.^[2] It can be prepared in a Dutch oven, crock pot, or baked in an oven and is often sold smoked. 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.^[1]