List of products by brand LA LACAUNAISE

Lacaune is located in the heart of the Haut Languedoc regional park.

The region has been particularly known as an area conducive to salting since Gallo-Roman times.

This is also its main economic strength today.

In the time of the Gauls, pig farming was widespread in the mountains and their meat was the mainstay of the inhabitants' diet.

Throughout the Middle Ages, this tradition was perpetuated and the Mazeliers (name given to butchers at the time), quickly specialized in charcuterie.

Located on the "salt road" on which transited the bags of salt bound for the province of Rouergue, the village knew how to take advantage of the many passages and organized itself around the pork trade.

Due to its geographical position, between the Basses-Cévennes and the Montagne Noire, Lacaune enjoys a climate conducive to salting.

It is the meeting between the dry Mediterranean winds and the humid oceanic winds that allows a unique drying.

The pork trade began around the middle of the 19th century with Bas-Languedoc. Indeed, exchanges intensified during the development of viticulture since Languedoc called on a large workforce from the mountains.

The Montagnols made their salted meats known to people from the south and from then on the saltings of Lacaune began to forge a reputation.

"In the pig, everything is good", goes the saying.
The Charcuterie de Lacaune is rooted in the centuries.
Like the "montagnoles", she takes her time, between patience and passion.
It is an addition: a good pig, a knack, the art of salt and pepper... And drying in the wind...