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.