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Lozère specialities

MENDE, Heart of the Country

The Lozère, a land of mountains, is overflowing with regional specialties and typical local recipes.
On this page you'll find some examples of our products that are among the most popular with food lovers.


Croquant de Mende, a centennial tradition

croquants-mendeThe confectioners of mende developed this unique crunchy treat over many decades, the secrettransmitted from generation to generation. A delicious biscuit enriched with almonds from the Gorges du Tarn and hazelnuts harvested in the hedgerows of La Margeride and the Lot Valley.
Exclusively manufactured in the city, Croquant de Mendecomes in varietys that are harder or softer under the knife, depending on the recipe. It keeps very well and can travel very far.


The Lozère has five different AOC products to itself. Suffice to say that the expertise has a prominent place in the lives of farmers and that industrialisation is not totally appreciated.
Cow's milk, sheep's and goat's milk is used in the preparation of cheeses with an exceptionally rich and well-defined flavour.

Roquefort in the south-west of Lozere is part of the AOC Roquefort area. A creamy texture but well bound, veined with blue or green. This cheese exudes a highly distinctive bouquet and has the most pronounced fine flavour.

Bleu des Causses: named after the area where it is manufactured, the Causses. Made from cow's milk, it is refined in natural caves. Its stiff curd is smooth and oily, with a strong bouquet with masses of character.

Laguiole. 60 municipalities of Aubrac, and the vast expanses of grass (Aveyron, Cantal Lozere &) form the production land of this cheese. The curd is pressed, smooth and straw-coloured. The finished cheese is the result of a refinement that lasts between 3 and 12 months.

: A raw milk goat cheese that is emblematic of the Cevennes.
A strong often floral smell and a taste that leaves you a very pleasant nutty taste on the palate when it is young. A smooth and creamy texture.

Bleu d'Auvergne is best identified with the Massif Central, but its production area also covers the north of Lozere. Made with cow's milk, the cheese is veined and creamy with a very pronounced bouquet after four weeks of ripening. It has an intense and balanced taste and an aroma of blue.

There are many other types of cheese in Lozere, such as the many different Tommes de Lozère (cow and sheep). Among this great diversity, Fédou cheese is made exclusively on the Causse Mejean, from Lacaune sheep's milk which is refined for 3 or 4 days. It is considered a soft cheese - not to be missed.



Charcuterie (cured pork prooducts):

Cured pork products - sausages, bacon, ham and so on, honour the expertise of our area and a multitude of products made from the noble hog, all as tasty and filling as each other. Here is a short list of some of the specialities of our country...

Fricandeau is a typical dish of Lozere and the South of the Massif Central. Composed of a mixture of lean meat, fat and offal in proportions which vary according to family traditions, it is cooked in a pork caul, which gives it a special flavour.
It can be served hot but can also be eaten cold with vegetables (onions, pickles), or served with a salad and with a good crusty bread and red wine.

Lozère dry sausage consists exclusively of pure pork meat. The casings are natural. Meats are sorted, selected and prepared by hand.
Lozère sausage is no simple variant of the normal dry sausage. Each butcher has his expertise, his recipe, and each develops a unique product.
Like chorizo or saucisson, Lozère sausage can be eaten after more or less refining, may be soft or very dense, and can be kept for long periods unspoiled.
Traditionally dried wrapped around wooden poles, it is sold most often in short lengths, but it's up to you to ask for more coils. Thick or thin slices - each according to his taste.

Lozère herb sausage varies with the geographical area of Lozère.
It can be mixed with cabbage (in the north), potatoes, bread (Pays de Randon) and even silverbeet (a type of spinach) in the Lot Valley, the Causses and Cévennes.
The proportion of vegetable is normally around a third or more. The sausage is made exclusively with fat and lean pork, to the exclusion of all offal. The skin and seasoning are natural (salt, pepper, spices) with no dyes or additives. Boiled or roasted, is a lozerian family recipe, the only traditional preparation that combines vegetable and pork in one product.

Lozere dried ham: salting is done with dry salt, hand rubbed. Drying is carried out in the open air. Saltpetre and colourants are not used. You can present Lozere ham in many ways. Its strong flavour makes an ideal partner to melons and also in sandwiches with lots of butter. To be eaten quickly after slicing - it is a delicate product that deserves respect.

The mountainous country of the Lozère is a land of choice for drying and ripening. The craft of salting has developed more naturally here than elsewhere, and every craftsman, every family that raises and prepares pork adds a personal touch in terms of taste and tradition.

Besides these products there are many, many many more!






aligotAligot (from Aubrac):

Prepare a purée with 1 kg of potatoes.

Add to the puree: 100g butter and 250g of fresh cream.

Season with salt, pepper and garlic.

Add 400 g of fresh tome (local cheese) to the mashed potatoes when warm, - cut into strips and stir in vigorously with a wooden spatula.

When the mixture is stringy on the spoon, the aligot is cooked.

Don't leave too long over the heat as the melted cheese effect is lost.

Pouteille (from La Canourgue):

Pouteille is a sort of stew of pigs trotters and beef cooked in a wine sauce.
It was once made by every family on Sundays and holidays, who then took their pots to the local baker's oven to cook for several hours on low heat


A Lozerian speciality close to tripe, prepared from sheep intestines rather than beef or veal.


Ingredients: tripes and stomach of a sheep - salted pork pieces - ham bone - 1 onion finely chopped - carrot - white wine - cloves - bouquet garni - salt, pepper - sausage skin - kitchen twine.

Wash the tripe. If you don't like doing this, ask your butcher.

Cut discs of 6 cm radius in the rumen. Slice the belly and tripe. Turn them into small pieces, adding a little bit of salt pork to each. Add salt and pepper then mix well.

Place an equal amount of stuffing on each disc and fold the edges to sew or tie them

Meanwhile, prepare a pot whose bottom, lined with shredded carrots, sliced​​, the ham bone, onion stuck with cloves and the bouquet garni.

Having salted and peppered the place the tripe in the casserole, cover with white wine and water (half / half) and simmer gently for 7 hours watching the cooking.

Serve very hot.

Traditionally, manouls cooked slowly during the night and were enjoyed in the morning as a breakfast.

The name "manouls" means "little hands". This comes from the belly piece that is cut and which should be the size of a child's hand.



Ingredients for 4 people: 1 kg potato - 150 g smoked bacon - 2 cloves garlic, peeled and chopped - 400 g of fresh tomme cheese - parsley.

Peel and wash potatoes. Cut into regular slices, not too thick. Cook about 15 minutes in a large skillet with bacon and a big knob of butter. Stir regularly.
When the potatoes are almost cooked and golden brown, add chopped garlic, stir.
Then add the fresh Tomme thinly. The cheese will combine and mix with the potatoes to form a delicious melt.


Sac d'Os (bag of bones):

Ingredients: 1 pork stomach - 1.5 kg of flat bones (ribs, sternum) with more or less meat on them according to taste - 0.5 kg of pork rinds - garlic, thyme, bay leaf, salt, pepper, coarse salt.
Optional: a pigtail - an ear - scrag end of neck - cloves.
Scrape the pork belly (interior and exterior). Clean it with vinegar and onion.
Stuff the belly with bones and diced rind. Add garlic, salt and pepper, thyme and bay leaf. Mix all ingredients.
Sew the belly and rub with coarse salt over the entire surface of the stomach.
Let dry in a cool place (ventilated if possible) for 2/3 days and let stand 2 to 4 days before cooking or freezing. Desalt the bag of bones for 48 hours before cooking. Wrap a the belly in a cloth for cooking over low heat (3 to 4 hours in water). Place vegetables in the pan as with a a pot au feu.
Serve hot with the accompaniment of your choice.



Ingredients for 4:
1/3 litre of milk - 3 eggs - 4 slices of bread - 8 cubes of sugar - 8 ripe prunes- 20 odd raisins - vanilla.
Place prunes and raisins in bottom of a dish.
Cover with slices of dry bread, reserving two centimeters at the top. Beat milk with eggs, sugar and vanilla, then, when the cream is well blended, pour over the slices by packing with a fork. All the bread must be soaked!
Put in the oven (gas mark 5, 180-200 °), for just under an hour.
The Coupétado is readyonce it is well risen and golden brown to perfection.
Serve warm or cold, topped with caramel, dandelion jelly, jam or whipped cream... yum

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