Meat, delicatessen, cured meats and dishes

Along with cheese and honey, charcuterie is the third pillar of mountain gastronomy, with its cured meats (especially mountain sausages), its quality meats and its recipes for rich winter dishes, to combat the cold... and enjoy sharing!

During the winter, not so long ago, all families would " do the pig ," that is, kill one or more pigs and make homemade charcuterie.

On the first day, the blood sausage is prepared , with or without onions. Its preparation requires a thorough understanding of how to cook the ingredients in hot water. Cleaning the casings is the most unpleasant task, but they will be used again the next day.

On the second day, everyone is busy preparing the pâtés , the white and liver sausages , the fritons with finely chopped garlic . The hams , the sausages , the " canssalade " (our Couserans bacon prepared with salted, peppered pork belly and garlic) are salted .

It's a real team effort, often coordinated by the grandmothers of the family who practice the famous " a visto de nas " (" by sight " or " by guesswork "!).

Many charcuteries still prepare these time-honored recipes. They also develop new recipes, such as venison sausage , a true delicacy, or sausage with Espelette pepper . You can find charcuterie from Ariège in all local shops , or at the weekly markets in the villages of Couserans.