It is in the small village of Lacaune, perched at an altitude of 800m, that the Montalet house processes local pork,
raised in Tarn and Aveyron then slaughtered at the municipal slaughterhouse located 1km from the farm.
All the cured meats are matured in the open air, taking advantage of the sea and mountain winds that blow in
in the dryer.
The great care taken in this preparation has made it the choice of great chefs.

Lacaune farm pork chop, 300g.