Best Occitan Meat Product Types
Jambon de Lacaune is a dry-cured ham made from pig's meat in the French region of Tarn, in an alpine and Mediterranean climate. Fresh hams with a minimum weight of 9 kilograms and at least 10 mm of fat coverage are selected for the lengthy process of dry curing.
The hams are rubbed with sea salt and pepper and left to mature, dry and ripen until the product is finished. When sliced, it is intensely red to dark red, lightly marbled and has a soft, delicate and supple texture. The mild aromas are well balanced, typical of dried, matured meats while the salty flavor is present, but not overpowering, a pointe de sel (a hint of salt), as the locals say.
Jambon noir de Bigorre is a cured ham made with pork from purebred Gascon Noir de Bigorre pigs. The lean meat has a deep red color, while the fat can have a slightly pinkish hue. Jambon noir de Bigorre is soft and tender, not overly salty, with a flavor reminiscent of nuts, grilled chestnuts, and mushrooms.
The ham should be cured for at least 12 months, and it is available for purchase in the following forms: whole, on the bone, or sliced. Jambon noir de Bigorre is best enjoyed cut into thin slices and served at room temperature.
THE BEST Jambon Noir de Bigorre Dry-cured Hams
Le Porc Noir de Cambes
Jambon 12 Mois de Porc Noir de Cambes
Concours International de Lyon - Gold 2025
Mas - Le Rouget Cantal
Jambon sec de Porc Noir - Affinage 36 Mois
Concours International de Lyon - Gold 2025
Saucisson de Lacaune and saucisse de Lacaune are meat products made from pork and boar meat. The difference between the two is a small one - one is a sausage, the other one a salami. They are produced in the French region of Tarn.
The products are dried and packed in natural intestines, while the sausage can be curved, straight, or wrapped around a stick (in order to dry better). They have a firm, yet supple texture, and when sliced, one can see lean red to dark red meat on the interior.
Best Occitan Meat Product Producers
Maison Conquet is a family-run butcher shop and producer of cured meats, located in Laguiole, in the Aveyron region of France. Founded in 1950 by Paul Conquet, the company has grown over three generations into a symbol of quality and authenticity in the meat industry.
Specializing in Aubrac beef, renowned for its exceptional flavor and tenderness, Maison Conquet offers a wide range of products, including fresh meats, traditional sausages, cured meats, pâtés, and ready-to-eat dishes made using time-honored recipes.
BEST Maison Conquet Meat Products
Best Occitan Meat Products
Maison Conquet Saucisse Sèche Traditionnelle is a premium dry sausage made from carefully selected cuts of pork, following a family recipe passed down through generations. It is hand-cut, stuffed into natural casings, and air-dried in the ideal climatic conditions of the Aubrac region, giving it a unique texture and rich, intense flavor.
Thanks to its slow curing process, the sausage develops delicate aromas that reflect the tradition and expertise of master butchers. Prepared with simple and natural ingredients, this sausage is perfect for enjoying authentic French delicacies, whether served with cheese, bread, and wine or as part of a gourmet charcuterie board.
Saucisson de Porc Gascon is a premium dry sausage made from 100% Gascon black pork, renowned for its exceptional quality and rich flavor. This product is the result of the passion and expertise of Maison Duler, where pigs are raised on an agro-ecological farm, roaming freely through forests and pastures while feeding on organic fruits such as apples and plums.
The sausage is handcrafted without artificial additives, using only natural ingredients like sea salt and organic pepper. After a careful two-month drying process in traditional cellars, the sausage develops a unique texture that combines crispness with melt-in-the-mouth softness, offering an unparalleled gastronomic experience.
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