Charcuteries Tarn

This charcuterie, well known to gourmets, is located in the middle of the countryside. In the window, you'll find a collection of preserves and fresh products made from pork. As a guarantee of quality, the producer is there to answer all your questions. He'll tell you everything the pig did before being transformed into sausage. Specialties include 12-month-aged ham and melsat, a Tarn recipe made with pork, bread and eggs. Available at two of the department's markets, these products are sure to please.

The story begins in 1956 when the father of the current manager sets up the company. Between passing on know-how and adapting to modern techniques and imperatives, the Oberti family, which defines itself as a "curing company", works with fresh and locally produced pork meats in order to offer a whole range of fresh, dry, cooked, sliced and certified products: Toulouse sausage, PGI Lacaune Ham, sausages and fries to name but a few examples.

Christine and Richard started their business on a farm 6 km from Murat. With their son Martin, they run this workshop at the entrance to the village. Behind the scenes, they work cheerfully on veal, beef, pork, rabbit and tripe. In the shop windows, you'll also find specialties and stews such as fromage de tête, blanquette de veau and charcuterie. Quality is at the heart of this address, and the meat is local, with no coloring, preservatives or additives, and is certified organic.

Ernest Oberti started his activity in 1956 as a charcuterie dealer with his wife Georgette and their van, with which they went to the local fairs and markets. In the 1970's, they started to produce their own cured meats in the basement of their house. With partner pig breeders based in the Tarn and neighboring departments, Maison Oberti has always relied on local and short circuits. Today, it has an impressive record of medals at the Concours Général Agricole in Paris.

Located at the foot of the Montagne Noire, Ferme de Bonicarde raises pigs in the open air, just like in the old days. The charcuterie and various processed products on offer will take you back to forgotten flavors. Cathy's traditional specialties include chestnut pâté, liver mousse with Roquefort, rolled brisket and knuckle of pork with walnuts. Perfect for treating yourself or as a gift! But that's not all, because if you'd like to spend a few days in the countryside, Cathy has three comfortable chalets at your disposal.

Produced from generation to generation by passionate salami makers, Lacaune salted meats are sold throughout the South-West. The sausages and hams of Lacaune PGI are carefully selected and dried in the heights of Lacaune, in the traditional know-how. Subtly salted, peppered with a touch of nutmeg, gourmets appreciate them for their unique flavor. Among the specialties, we also find the "bougnette", a large ball made from pork belly, and the Melsat and Galabar blood sausages.