The secrets of the real Toulouse sausage

The Regal Pig

We are faced with a model of its kind. The sausage is extremely fragrant and offers an infinite persistence in the mouth. A concentrate of peasant notes that constantly makes you want to come back. Quick, a second!

Pork from Maurel, at the foot of the Montagne Noire, in Sorèze, in the Tarn.

Composition: 85% ham, 15% brisket, French sea salt, black pepper, pork casing.

€13.90 per kg, 05.61.21.70.40.

Garcia House

The recipe developed by the patriarch, Gilbert, in 1961 has not changed one comma. Undoubtedly what makes the success of this perfectly balanced sausage between its farmer accent and its beautiful golden. A delight.

Pork from small farmers around Montauban, in the Tarn-et-Garonne, and Tarbes, in the Hautes-Pyrénées.

Composition: 70% shoulder, 30% breast, Gruissan salt, Sichuan pepper, pork casing.

€16.95 per kg, garcia-house.fr

Castet house

Bite after bite, the palate confirms first impressions. We are in the precision combined with the truth of the product. A Toulouse sausage with a naughty character that does not cheat and brings immense pleasure.

Pork from groups of small breeders in Aveyron and Tarn.

Composition: 80% shoulder, 20% breast, French sea salt, black pepper, pork casing.

€13.50 per kg, maison-castet.com

Laborie House

Eighty years of know-how cannot lie. The proof with a sausage in sharpness and purity. Lean and fat are distributed in just doses. An explosive marriage that keeps all its promises.

Duroc pork from the Laborie sector from seven small breeders grouped together in Cantal, Corrèze, Lot and Aveyron.

Composition: 90% shoulder, ham and tenderloin, 10% bard, French sea salt, black pepper, pork gut.

€15.90 per kg, house-laborie.com

Gascon Terroirs

This sausage is made for power lovers. Beneath its contrasting textures, it reveals a strong personality. Nice hold, pleasant fat, we are in the subtlety totally mastered.

Pork from Didier Casteran, in Vieuzos, in the Hautes-Pyrénées.

Composition: 83% shoulder and ham, 17% black fat from Bigorre, Gruissan salt, Timiz pepper, pork casing.

€13 a dish, 05.61.23.02.05.

Friends like pigs

The mixture of pepper and salt blends together perfectly. A seasoning of temperament which gives all its relief to this sausage. We feel the generosity and the desire for things well done.

Pork from small breeders in the Tarn supplied by the Lacaune slaughterhouse.

Composition: 75% ham, 25% breast, salt from Salies-de-Béarn, black pepper, mutton casing.

€15.90 per kg, 06.72.91.35.93.

Gascon Terroirs

This sausage is made for power lovers. Beneath its contrasting textures, it reveals a strong personality. Nice hold, pleasant fat, we are in the subtlety totally mastered.

Pork from Didier Casteran, in Vieuzos, in the Hautes-Pyrénées.

Composition: 83% shoulder and ham, 17% black fat from Bigorre, Gruissan salt, Timiz pepper, pork casing.

€13 a dish, 05.61.23.02.05.

Friends like pigs

The mixture of pepper and salt blends together perfectly. A seasoning of temperament which gives all its relief to this sausage. We feel the generosity and the desire for things well done.

Pork from small breeders in the Tarn supplied by the Lacaune slaughterhouse.

Composition: 75% ham, 25% breast, salt from Salies-de-Béarn, black pepper, mutton casing.

€15.90 per kg, 06.72.91.35.93. La Maison Garcia, in the halls of the Victor-Hugo covered market.

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