Fine, tender cured jambon de Lacaune has been designated IGP since 2015.
Isolated Lacaune in the Tarn owes its famous hams to history. Back in the night of time, locals had to descend from their highlands in search of salt and wine and would sell meat and cheese in exchange. Lacaune used the salt to produce fine cured hams, dried in mountain air from 9 to 12 months.
Image by Marianne Casamance