Greg Terra Photo Craft Cake Story 7Greg Terra Photo Craft Cake Story 7
©Greg Terra Photo Craft Cake Story 7|gregory cremades

The culinary specialties of the Pyrenees

At the crossroads of the culinary traditions of Southwest France and Spain, Saint-Lary and the Aure Valley are rich in local specialties

The Black Pig of Bigorre


Classified PDO for the Porc Noir de Bigorre and AOC for the Jamon Noir de Bigorre. This exceptional product comes from a rustic breed of pig that lives in semi-liberty in the undergrowth between the valley and the ski resort. It is this method of breeding that contributes to the taste of the products found on our plates.
It is at the foot of the mountains that the Noir de Bigorre pig moves in small herds to feed, enjoying a healthy diet based on the natural resources of its environment: grass, acorn, chestnut. No GMO.


The spit cake


The spit cake is one of the symbols of the Pyrenees. Also called Rocher des Pyrénées, this dessert is a cake traditionally served at notable events in the farms of the Aure Valley. Its unusual shape comes from its conception: a conical spit must be turned by hand for many hours in front of a wood fire while the dough is poured with a ladle. It is this method of cooking that forms the “peaks” as the cake grows and gives it its unique taste.


The Garbure


Garbure is a dish that adapts to your desires: from the main course to the appetizer, the choice is yours! This peasant soup from the Aure Valley is essentially composed of cabbage, pieces of vegetables and a piece of Black Pork or a sleeve of duck.