The pork delicatessen from Langogne, famous beyond the Cévennes, is an essential stop for anyone who enjoys natural produce of legendary quality.

La mauche produit et plat du terroir de langogne Lozère.

La mauche produit et plat du terroir de langogne Lozère.

La Mauche (or Maoutche)

Ingredients for 6 people

- 1 green cabbage
- 1 pig stomach (or casing)
- 1 kg sausage meat
- 150 g pig lung

1 - Poach the cabbage in boiling water for 5 minutes. Wash the stomach or casing in water with salt and vinegar. Rinse.
2 – Soak the stomach in very hot water to detach the interior membrane.
3 – Slice the cabbage finely. Mince the lung, then mix it with the sausage meat and cabbage. Season with salt and pepper, chopped parsley and nutmeg.
4 – Use this mixture to fill the stomach and carefully sew the openings together.
Place in an earthenware pot, with lard and some slices of streaky bacon. Cook in the oven. Serve with potatoes cooked in lard.

Les Manouls

This dish is only made with sheep offal :

paunch, tripe and feet, cleaned and trimmed by the butcher.

1 – Cut the paunch into 10 cm squares, and the tripe into 5 cm x 6 cm squares.
2 – Remove the long bone from the foot, as well as the little ball in between the hooves.
3 – Flatten the paunch squares onto the work surface and fill them with tripe.
4 – Season with salt, pepper, garlic, nutmeg, thyme, basil, bay, celery, and chives, according to taste.
5 – Sew the squares together.
6 – In an earthenware pot called the ‘biche’, make layers: lard, then sliced potatoes, a layer of ‘manouls’, then another of potatoes. Finish off with a bay leaf and a little salt and pepper.
7 – Seal the pot tightly with greaseproof paper and bake in a slow oven for about 10 hours, until the flavours of the potatoes and ‘manouls’ have blended.

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