Here, we celebrate flavors, seasons, and expertise passed down with passion. Through our labeled products, our authentic recipes, and our gourmet addresses, let yourself be tempted by a unique culinary experience.
For centuries, the mountains of Haut-Languedoc have been home to a gourmet expertise, born from the alliance between the talent of artisans and an exceptional terroir. Here, cured meats tell a story. Each generation has enriched this heritage, perfecting the art of transforming "a good pig" with a unique skill, a mastery of salt and pepper, and a natural drying process, cradled by the wind.
In this region, charcuterie is not limited to a single character but expresses itself in a plurality of flavors and textures:
The flagship of this tradition? The Jambon de Lacaune, a true star with its subtle hazelnut aromas, which shares its fame with the sausage (saucisse) and the large dry sausage (saucisson).
As early as 1969, the artisans of Lacaune got a head start by obtaining the Label Rouge for their cured meats (dry ham, dry sausage, and dry sausage), a guarantee of superior quality and respect for traditions. In 2015, a new step was taken with the obtention of the Protected Geographical Indication (IGP). This recognition forever links the Jambon de Lacaune, the Lacaune sausages, and large dry sausages to their land of origin:
Each bite of these products tells the story of ancestral savoir-faire, enhanced by an exceptional natural environment.
In the heart of Haut-Languedoc, the Lacaune breed of sheep is a real star. Its milk, of exceptional quality, is the raw material for the legendary Roquefort, but also for many other dairy delights. On the green meadows, goats and cows join this queen of the mountains to offer a varied and tasty range of cheeses.
Soft and delicate, our small goat cheeses are an ode to simplicity. You will enjoy them fresh, slightly aged, ashed in the style of Valençay, or as aged tommes for more pronounced flavors.
Lacaune sheep's milk transforms into creamy pérails or tommes with a subtle and floral character. Paired with a black fruit jam, these cheeses become treasures of finesse to be savored slowly.
Lacaune sheep's milk transforms into creamy pérails or tommes with a subtle and floral character. Paired with a black fruit jam, these cheeses become treasures of finesse to be savored slowly.
The fruit of centuries of tradition, Roquefort is the culmination of meticulous expertise. The Lacaune sheep, resulting from a rigorous selection of the best local breeds, is perfectly adapted to the unique climate and environment of our region. Its rich and flavorful milk allows for the production of this exceptional cheese.
Lacaune sheep's milk doesn't stop at Roquefort! It also enhances curds, brousses, and farm cheeses, for the greatest pleasure of gourmets in search of authenticity..
Chips that sing of the local land! The chips from Maison Aubagnac, with their famous "crac-crac" crunch, are a must-have. Produced with love by a family business in Castanet-le-Haut, they have already won over thousands of gourmets. Ready to crunch? Find them in the shops of the Lacaune Mountains!
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