AI-generated illustration
PGI — Midi-Pyrénées
Brother to ham in the charcuterie tradition of the Monts de Lacaune, saucisson sec is recognisable by its coarse mince and restrained spicing — an upland cured meat shaped by the winds of the Massif central.
Charcuterie speciality from Midi-Pyrénées, PGI (IGP) since 2015.
AI-generated illustration
Saucisson sec de Lacaune shares with the ham of the same name the same geographical cradle — the Monts de Lacaune, a Tarn range swept by drying winds — and a charcuterie tradition dating back to the Middle Ages, as attested by the Livre Vert, the handwritten cartulary of the town of Lacaune. Contrary to popular belief, it is not made from ham trimmings: the specification requires the same prime cuts — ham, shoulder and loin — coarsely minced and supplemented with back fat, resulting in a more rustic product that is quicker to prepare than the whole cut.
Today's artisan network, bringing together more than thirty businesses across the cantons of Lacaune and Murat-sur-Vèbre, is the direct heir to this growth: the first structured curing houses emerged in the 1920s and 1930s, laying the foundations of a savoir-faire passed down from generation to generation.
The PGI obtained in 2015 — awarded simultaneously to the jambon, saucisse and saucisson de Lacaune — guarantees consumers the product's geographical origin and compliance with traditional production rules. In 2016, the commune of Lacaune was also awarded the distinction of « Site Remarquable du Goût », cementing this link between the product and its terroir.
AI-generated illustration
Saucisson de Lacaune is sliced thinly for an apéritif, accompanied by sourdough country bread and cornichons. Its delicate flavour and fine texture also make it an excellent addition to a mixed charcuterie board, alongside jambon de Lacaune and a few olives from the Languedoc.
Wine pairings are modest and sincere: a light and fruity red Gaillac, a Côtes du Tarn made from the Braucol grape variety, or even a simple, chilled Languedoc rosé are all ideally suited. For a more festive tasting, a Marcillac pétillant naturel, rare yet an authentic expression of the neighbouring Aveyron terroir, makes for a regional pairing with real character.
Since: 2015
Area covered: 11 Tarn communes
Key requirements: Minimum 80% lean meat, natural casing, sweating and drying for 18 to 45 days depending on weight, area of the cantons of Lacaune and Murat-sur-Vèbre
Artisan charcutier
Artisan charcutier
Artisan charcutier
Artisan
Artisan
Get listed and reach more lovers of regional produce.
Request a listingArtisan charcutier
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 |
|
Part of the production is certified organic, since 2017. |
