AI-generated illustration
Midi-Pyrénées
Melsat
An ancient, unpretentious boudin blanc from the Tarn, enjoyed grilled in thick slices or melted into soup.
Charcuterie speciality from Midi-Pyrénées.
Discover
AI-generated illustration
Midi-Pyrénées
An ancient, unpretentious boudin blanc from the Tarn, enjoyed grilled in thick slices or melted into soup.
Charcuterie speciality from Midi-Pyrénées.
AI-generated illustration
Melsat belongs to the boudin blanc family: it is a product of the terroir made from pork meat and offal, bread and egg, seasoned with salt, pepper and aromatics. The cured-meat producers of Lacaune, in the Tarn, count it among their traditional specialities, alongside bougnette and galabar.
AI-generated illustration
This charcuterie is described as "very ancient" by those who make it. Its name divides opinion: for some, it comes from the Occitan "melsat", meaning mixture, for others from "mesla", which refers to the spleen.
Traditionally, melsat was cooked in soup, and the proportions of its ingredients, like the cooking time, remain left to the discretion of each artisan.
Appearance
Filling encased in a natural casing, of the boudin blanc type.
Taste
Fresh, it is particularly flavourful cut into thick slices and pan-grilled.
pork meat and offal (jowl, rind and/or spleen, liver), bread, egg, salt, pepper and aromatics (nutmeg, thyme).
the filling is pushed into a natural casing.
the melsat is cooked in a broth, for one to three hours depending on the artisan.
AI-generated illustration
Melsat is eaten fresh, pan-fried like a sausage or cooked in soup. Cut into thick slices and pan-grilled, it is served with a green salad. Dried, it can also be eaten raw, like a saucisson.
No producer is listed for this product yet.