A pinch of salt
In markets, restaurants or directly from producers, taste our local savory specialities...
It is the traditional soup, often served as a single dish, whose secret lies partly in its cooking. Prepared from cabbage, beans (Tarbais, of course!) and other seasonal vegetables, simmer pork knuckle and “camayou”, a local ham bone. Tasty, hearty and typical, THE essential winter dish!
Here, between mountains and meadows, the herds graze throughout the summer then come down again in the warmth in winter to taste good local hay harvested in the summer. Breeders take great care of their herds, because they have understood that it is by taking care of their animals that they provide good milk! Whether cow, sheep, goat or a bit of all of these, these cheeses contribute to the reputation of the valleys and are at the heart of many local dishes including, in particular, the delicious raclettes and Pyrenean fondues. .
Bigorre Black Pork
It is one of the oldest breeds in France. Research has shown a cousinship with the Iberian Pata Negra. It must be said that the border is not far. Fed outdoors with acorns and chestnuts, this black-robed pig offers marbled meat. The quality of its fat makes it possible to make distinctive charcuterie. The ham is cured for 18 months. A delight! Find it in the Atelier-Boutique of Pierre Sajous PIERRE SAJOUS CRAFT WORKSHOP & BOUTIQUE et to the Traditions of Bigorre.
AOP Barèges - Gavarnie
The sheep breeders of the AOP Barèges-Gavarnie work tirelessly all year round to pamper their herds and bring them to graze in the Gavarnie Valleys, it is also thanks to this that their meat has this deliciously special flavor. . So good that it has had an Appellation d'Origine Contrôlée (AOC) since 2003 and an Appellation d'Origine Protégée (AOP) since 2008.
Wild, trout wriggle in the clear waters of the mountain streams that run along the slopes of the Pyrenees. A tender and delicate flesh, a fine and pronounced taste and exemplary nutritional and dietary qualities. An essential product.
Val d'Azun cheese - Pyrenees
The pastoral tradition of the Val d'Azun gives a good production of cheeses. Cow, sheep, goat or mixed, they are made in accordance with old recipes.
Each farm has its own recipe, but it gets its unique, fruity taste from the high mountain pastures where the herds graze all summer long.
The certified brand "Val d'Azun - Pyrénées" attests to this know-how and guarantees a quality product.