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PGI — Midi-Pyrénées
In the Monts de Lacaune, at an altitude of over a thousand metres, the drying winds of the Massif Central patiently transform pork legs into dry-cured hams of remarkable finesse — a thousand-year-old charcuterie tradition proudly carried on by family curing houses.
Charcuterie speciality from Midi-Pyrénées, PGI (IGP) since 2015.
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The Monts de Lacaune, a massif whose ridges peak at over 1,200 metres at Montalet, form a topographical basin where oceanic, Mediterranean and mountain climatic influences converge — a configuration unique in France. This terrain, framed by the ridgeline from Montgrand to Montalet to the south and that from Roquecézière to the Pic du Merdélou to the north, shapes a climate of abundant, regular rainfall and moderate temperatures, regularly swept by drying winds such as the autan. These natural conditions, ideal for salting and drying meat, have for centuries fostered the establishment of a flourishing charcuterie industry in the Tarn.
The trade of the mazelier — the artisan who slaughtered and cured meat, the forerunner of the charcutier — was firmly established in Lacaune as early as the Middle Ages, as attested by the Livre Vert, the town's handwritten cartulary, and a 1336 charter that already regulated the profit margins of mazeliers. It was, however, at the beginning of the 20th century, spurred by the rise of spa tourism and improved transport links, that the reputation of the ham itself was established: the guide Voyages gastronomiques au pays de France praised 'an excellent collection of local charcuterie, consisting of ham and saucisson, thoroughly worthy of attention'. The first structured curing houses were founded in its wake — Blanchard-Séguier and Sarl Calas in 1920, Escande-Pistre in 1922 — laying the foundations of an artisan network that still brings together more than thirty businesses across the cantons of Lacaune and Murat-sur-Vèbre today.
Securing PGI status, approved in 2014 and entering into force in 2015, enshrined this tradition by protecting it from imitations. The product specification defines the processing area — with salting, resting, drying and maturation all carried out within the 11 communes of the cantons of Lacaune and Murat-sur-Vèbre —, mandates dry salting with sea salt, and sets a minimum maturation period of 7 months for a 9 kg ham, extended to 12 months for 11 kg pieces, guaranteeing consumers a ham authentically linked to its terroir. In 2016, the commune of Lacaune was furthermore awarded the 'Site Remarquable du Goût' distinction, honouring this bond between the product and its terroir.
whole fresh bone-in leg, minimum weight of 9 kg after butchering and trimming, outer fat thickness of at least 10 mm
sea salt with added pepper, sugars and saltpetre; salting period of 12 to 20 days at a temperature of 0 to 4°C
minimum of 4 weeks between 2 and 11°C, to allow the salt to penetrate to the core of the piece
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Jambon de Lacaune is best enjoyed thinly sliced at room temperature, whether served as charcuterie for an apéritif, on slices of crusty country bread, or on a platter with cornichons and sheep's milk cheese. Its natural delicacy lends itself to simple preparations where its qualities are showcased rather than drowned in sauces.
Wine pairings work naturally with dry Gaillac whites (Mauzac, Len de l'El), whose crisp acidity cuts through the richness of the fat, or with a light Marcillac red with rustic tannins. For an apéritif, a chilled Languedoc rosé accompanies the ham served in manouilles during the summer fairs of the Monts de Lacaune.
Since: 2015
Area covered: 11 communes, Tarn
Key requirements: Maturation of 7 to 12 months depending on weight, dry salting with sea salt, six-monthly organoleptic testing, area of the cantons of Lacaune and Murat-sur-Vèbre
Artisan charcutier
Artisan charcutier
Artisan charcutier
Artisan
Artisan
Family-run
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Maison Fourgassié presents itself as an artisanal charcuterie founded in 1947, located at the lieu-dit La Grave in Lacaune (Tarn), at an altitude of 800 metres in the heart of the Parc Naturel Régional du Haut Languedoc. It claims a wood-fired drying process ‘as in days gone by’ for its dry-cured meats. Since 2011, the business has been led by Pierre Fabre, holder of the title of Maître Artisan. It states that it works exclusively with French meats, sourced from a ‘mountain supply chain’ of pigs reared in mountain areas. Its range notably includes PGI (IGP) Lacaune products as well as an organic line. It reports having regularly won medals since 2022, though without detailing these distinctions on its website.
| Address | Lieu-dit La Grave, 81230 Lacaune, France |
| 05 63 37 10 40 | |
| contact@fourgassie.fr | |
| maisonfourgassie.com | |
| Facebook page | |
| @maisonfourgassie | |
| Visits | By appointment |
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Part of the production is certified organic, since 2017. |
