THE DILHAC FARM

In the hamlet of Dilhac, Isabelle and Serge Rayrolles look after a herd of brown dairy cows, fed the old-fashioned way with grass from the pastures, a little hay and some cereals grown on the farm. The subtle taste of the dairy products sold here - butter, fresh cream, raw milk and fresh, faisselle or ripened cheeses, and even ice cream - testifies to this. The couple, who converted to organic farming in 2009, also raise a few pigs, from which they make famous hams, sausages, pâtés and cooked dishes (pork tongues, etc.).