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The Pork Meat Trade
" All the heads of the local firms in the Lacaune region come from this picturesque area. Be it in Murat, Lacaune, or Moulin-Mage, Nages or the Thoïs, La Borie, The Vidals, La Trivalle, scattered throughout the countryside, there isn't one single village that does not have its own pork butcher." ...continued
(excerpt from Henri VIGUIER's poem " To the Charcutiers of Lacaune " - 1938)
Beginning in 1969, firms from Lacaune engaged themselves in an official procedure for quality by obtaining a " Label Rouge " seal on their salt meat products (dried hams and dried pork sausage). By initiating this procedure, the Lacaune firms showed their willingness to set themselves apart from the rest by guaranteeing the superior quality of their products ...continued
Today, the setting of Lacaune represents an important centre for the production of pork meat products in our nation, and is highly specialized in meat salting. Its specificity resides also in the harmonious and discreet integration of the meat-salting enterprises in a landscape dominated by Mother Nature... continued