6 mai 2026
La saucisse sèche à la perche. La perché du Midi des Pyrénées. Début 20ème .
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La particularité de cette saucisse est qu'elle est enroulée autour d'une perche pour le séchage pendant 10 à 15 jours à +13°C. On la produit dans toute la région Midi Pyrénées, dans une zone s'étendant des Monts de Lacaune dans le nord est du Tarn, au...
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