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Economy - Lacaune Ham " Jambon de Lacaune "
Image Donatien Rousseau

The hams are put into salt and refined exclusively in the salt meat enterprises in the cantons of Lacaune and Murat-sur-Vébre.

The key steps in the elaboration procedure of today's Lacaune Ham echo the practices of yesteryear
...continued

The professionals in the Lacaune ham network maintain priviledged relationships which permit them to carry out a common project for the official request of the AOC (Appellation d'Origine Contrôllée) label for the Jambon de Lacaune.

This project has as its objective to make of a piglet born in an " AOC breeding farm ", a pig destined for the making of Lacaune ham ...continued

Located in the Southwest, the Aveyron, Lot and Tarn departments make up a traditional zone of pig rearing and breeding. The characteristics of this territory have anchored porcine production in this region ...continued