These regions are known for their good food, and solid rustic specialties. The meat most often used is the lamb, prepared in all its forms. Milk, it is used to make Roquefort; skins join factories from which they emerge transformed into gloves ... In Rouergue, we do not lie proverbs, evidence, "everything is good in the sheep! This kitchen also uses pork, ducks and geese, and calves before weaning.
The game animals (hare, wild boar, and a breed of endangered chamois, the chamois, which may be encountered in the Hautes-Pyrenees ) and game feathers (thrushes, doves, woodcock and partridge) were predominant.
Obviously, in these countries, there are many specialty sausage : foie gras or duck , confit, duck-always these same birds-and even pickled pork, and all that follows: cured ham, cooked sausage, sausages, and typical of such preparations the "cambayou, salty pork knuckle, the" coustellou, pork ribs, the "Said" failure to consume rancid pork in a soup. The boots were not forgotten, white called melsat ", black (" galabart) and sausage, sausage of pork rind. For Easter, the inhabitants of these regions enjoyed at breakfast, accompanied radish, the "fetzer, pork liver sausage kept two months in brine and then dried. The sheep, though popular, is in the form of tripe, tripe. A taste of Rouergue particularly those with ham. But if you prefer, there are ballotines turkey, quail stuffed with foie gras found in the Lot, Cahors, and are always appreciated.
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However, few fish in these regions, mainly trout, perch, pike, gudgeon and salmon that are caught in the Adour.
Although in the Lot, the market truffle is very important, we do not find this vegetable in regional dishes, or very rarely. The soups, they are very varied, often based bean with bacon, ham, bread crumbs, mint and garlic, or only slightly rancid lard placed in a box with holes, that's when the "gargoutière.
The cabbage soup has many variations: Ariège we add the confit in the Aquitaine he was Deputy pork and beans, is the "ouillade. It can be prepared with a goose carcass or embellished with pieces of bread and Laguiole cheese soaked in oil, then becoming "soup Laguiole. The pot-au-feu with hen Regionally, "mourtaïrol" is made with saffron. It can also be cooked from ground beef, vegetables and brown, but still flavored with saffron, is what makes it original. Another specialty in Aveyron taste for cold nights: the chestnut soup, called "bajanne Rouergue" ...
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