Favourites (0)
    Other sites
    English
     
    Bayonne ham (Hautes Pyrénées) Produce of Midi-Pyrénées Market - Cahors (Lot) Market - Lacaune (Tarn)

    Hams

    The charcuterie of Aveyron and the Pyrenees is famous throughout France. Alongside these local meat products, which are lovingly prepared using traditional methods, there are also a handful of extraordinary hams that have to be tasted to be believed, such as Bigorre Noir ham and Lacaune cured pork.

    /

      Bigorre Noir ham


      As its name suggests, the Bigorre Noir pig is black from snout to tail and leads a free-range life in the far reaches of Hautes Pyrénées and Gers.       
      Lovingly pampered by around forty breeders, these pigs happily roam around the meadows and snuffle their way through the undergrowth, eating acorns and locally grown cereals. Thanks to their healthy life, their juicy flesh has a sublime flavour and an exquisite melt-in-the-mouth texture… this ancient and pure local breed of pig, which is found only in Midi-Pyrénées, has earned high praise. 
      Bigorre Noir ham has held a Certification de Conformité Produit (CCP, awarded only to top-quality produce), since 2000.

      More information

      Bayonne ham

      Many people do not realise that the pigs used to produce prestigious Bayonne hams are partly raised in Occitania in the Adour river basin. 
      This basin straddles the départements of Gers, Hautes Pyrénées and Landes. Once the pigs have been raised to maturity by the Midi-Pyrénées’ 530 producers, they are dispatched to the Bayonne ham makers, who practice their art in Aquitaine (Béarn and the Basque country).
      Bayonne ham has enjoyed IGP (Indication Géographique Protégée) status since 1998.

      More information

      • See the website of the Institut Régional de la Qualité Alimentaire www.irqualim.net

      Lacaune cured pork

      In the south of Tarn, 800 m up in the mountains, the little town of Lacaune cultivates a unique art of cured pork preparation.
      Here, in the heart of the Haut Languedoc Regional Nature Park, the unusual climatic conditions, combined with local talents, produce hams, saucissons and saucisses sèches of remarkable quality. In particular, the local ham, which undergoes a slow-drying process for at least 7 months, is noted for its melt-in-the-mouth texture and its complex aromatic palette.
      Lacaune cured pork has held a Label Rouge quality mark since 1969.

      More information

       
      Project co-financed by the European Union. Europe is partnering Midi-Pyrénées with the European Regional Development Fund.