Midi-Pyrénées

PGILabel Rouge Meat Agneau Laiton de l'Aveyron The lamb of the Aveyron mountains, nourished on its mother's milk and mountain pastures: tender… PGI Meat Agneau des Pyrénées A milk-fed lamb from mountain pastures, suckled at its mother’s udder amongst wild flowers — tenderness… PGILabel Rouge Meat Agneau Fermier du Quercy The lamb of the Causses du Quercy: tender pink meat, delicate and subtly herbal flavour, reared suckling… PGI Fruit & vegetables Ail blanc de Lomagne In the rolling hills of Lomagne, between Gers and Tarn-et-Garonne, white garlic ripens through the… PGILabel Rouge Fruit & vegetables Ail Rose de Lautrec The pink pearl of the Tarn hillsides, Lautrec garlic is recognisable by its satiny skin, lingering… AOCPDO Spices & condiments Ail violet de Cadours The only French garlic protected as a PDO (AOP)—a bulb with purple tunics, a white heart and generous… Traditional dishes Aligot A stretching ribbon of gold, Aubrac aligot is a dance between potato and tomme fraîche, an ancestral… AOCPDO Meat Barèges-Gavarnie Mutton from the Pyrenean peaks with aromas of wild thyme and liquorice, reared through transhumance on… AOCPDO Cheeses Bleu des Causses Bleu des Causses: a cheese from the natural caves of Aveyron, a tradition documented since the 16th… Label Rouge Meat Bœuf Gascon With its silver-grey coat and forward-curving horns, the Gasconne des Pyrénées descends each autumn from… Pastries & bread Casse-museau du pays brassagais Back in the Middle Ages, it is said, a dragon emerging from the Agoût broke its snout on it — ever… AOCPDO Fruit & vegetables Chasselas de Moissac Golden and translucent under the sun of Quercy blanc, Chasselas de Moissac is the only table grape to… Pastries & bread Croustade aux pommes A lace of pastry stretched by hand until transparent, filled with golden apples with Armagnac — the… Traditional dishes Garbure bigourdane A pot simmering for hours on end, a cabbage, haricots tarbais and a ham heel: garbure bigourdane is the… Pastries & bread Gâteau à la broche A golden pyramid bristling with gilded spikes like a frosted fir tree, the Pyrenean gâteau à la broche… PGI Meat Génisse Fleur d'Aubrac A young Aubrac-Charolais cross heifer, raised on mountain pasture: tender and marbled meat, elegant… PGILabel Rouge Grains & pulses Haricot Tarbais With its silky, pearlescent bean, the Haricot Tarbais is the soul of Gers cassoulet and the pride of the… PGI Charcuterie Jambon de Lacaune In the Monts de Lacaune, at an altitude of over a thousand metres, the drying winds of the Massif… PDO Charcuterie Jambon Noir de Bigorre A minimum of twenty-four months of patience and mountains — jambon noir de Bigorre is the Pyrenean… PDO Cheeses Laguiole A cylindrical wheel with a majestic curve, Laguiole is the cheesemaking memory of the Aubrac — born in… PGI Fruit & vegetables Melon du Quercy The Quercy Charentais melon: deep orange flesh, intense and lingering sweetness, and the quintessential… PDO Meat Porc Noir de Bigorre A thousand-year-old Gascon breed rescued from extinction, the porc noir de Bigorre roams the oak and… PDO Cheeses Rocamadour A tiny white disc perched like the village that gave it its name, Rocamadour is the smallest cheese PDO… PDO Cheeses Roquefort King of cheeses, according to Diderot — born in the natural caves of Combalou, Roquefort has reigned for… Traditional dishes Sanquette A small brown patty sizzled in the pan, born of still-warm poultry blood — Sanquette quietly tells of… PGI Charcuterie Saucisson de Lacaune Brother to ham in the charcuterie tradition of the Monts de Lacaune, saucisson sec is recognisable by… PGI Cheeses Tome Fraîche de l'Aubrac The cheese of aligot: a fresh, elastic cheese, the legendary ingredient of the most famous Savoyard… PGI Cheeses Tomme des Pyrénées A tomme from the Pyrenean slopes, with a supple, melting paste that firms up with age — the milk of the… Spices & condiments Truffe noire de Lalbenque "The truffle is the diamond of the kitchen" — Brillat-Savarin, 1825. Label RougePGI Meat Veau d'Aveyron et du Ségala Pinkish-white veal from the Occitan mountains, raised under its mother in open pasture — the tender… PGILabel Rouge Meat Volailles du Gers Poulet fermier du Gers: tender white meat, reared free-range under the Gers sun, a delicate, mild… PGILabel Rouge Meat Volailles du Lauragais Festive poultry from the Lauragais: hardy breeds, delicate meat, reared free-range across the lands of…