CABRIE – ANINAT

It's impossible to go to Hérépian without tasting the net sausage from Austerlitz, specialty for three generations. The secret of this good taste lies in the quality of the production, but especially in the two months of drying, which take place at the farm on the Espinouse mountains. Mountain ham, heir to the family tradition that began in 1932, is regularly awarded in the competitions of local products.