Butchery
A lifelong enthusiast of pig breeding, Benoît Médalle took over this 10-hectare farm in 2012 to fatten pigs on a traditional cereal diet, and use them to create recipes for meat and charcuterie. In this way, he knows precisely the traceability of each animal, and its taste quality, to produce artisanal preparations, dry, fresh or cooked. A Cathar roast stuffed with cheese, homemade ham aged 12 months with parsley, double albigeoise fat, Coche ham aged between 18 and 24 months, and nitrite-free white ham make up the appetizing stalls of the truck with which he criss-crosses the roads of the Tarn. With the help of his teams, he prepares a tasty signature sauerkraut, topped with home-made charcuterie: Morteau-type smoked sausages, Strasbourg sausages, smoked garlic sausages, knuckle of pork, pork shoulder... All the ingredients for an unforgettable meal! You can find La Charcuterie BM on Monday mornings at the Bessières market; on Tuesday mornings in front of the O saveurs store in Albi; on Thursday afternoons at the store; on Friday mornings at the Gaillac market and in the afternoon at Cadalen; on Saturday mornings at the Colomiers market and on Sunday mornings at the L'Union market.
