CHARCUTERIE GARRIC
Country ham, dry sausage, sausage or rosette, everything is good in the pig! From the cupboard to the hog, the local specialty (the melsat) and some artisan preserves… The Garric House does it well: This company passed from generation to generation since 1958, enchants the most demanding palaces and papillae by drying the charcuterie in natural kiln, in other words open air. Labellisée Qualichef since 2012, has made on site a wide selection of preserved products: pork, poultry, game, rabbit and duck, but also jams, language, turkey galantine, trips and foie gras… And if Brassac is not on your way, you can always go to the market of Castres, on Saturday morning, place Jean-Jaurès. A little more sympathetic: do not hesitate to make your own gourmet basket with preserves and dry products to offer or offer.
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