The craft
Ariège is home to many craftsmen, always passionate about their craft. In the Bethmale valley, clogs have a legend linked to a young shepherd and a woman in love... The clogs made by Pascal Jusot (one of the last clog-makers in France) are crafted from walnut, beech and birch. These traditional clogs from the Bethmale valley require skill and patience, from roughing to finishing. Other craftsmen create high-quality traditional objects, respecting traditional materials and techniques: horn work and the famous combs, ideal for hair but also for brushing animals, as they prevent all forms of static electricity. Basketry, cutlery and taxidermy are all typical examples, but we mustn't forget that these crafts can also be innovative. They represent a rich heritage based on diversity and authenticity. As for creators, they form a mosaic of diverse activities: glass blowers, ceramists, furniture designers, toy makers, wood turners, jeweler-designers and more. They shape our aesthetic environment by creating elements of fashion and decoration.
Let's eat!
Nòu, the Ariège brand, created on the initiative of the Chamber of Agriculture, showcases producers and artisans who have signed up to this quality charter to benefit from the label.
Start your shopping with a bottle of Hypocras or Sambuc, or why not one of the many local beers from Le Bison or Saint-Girons. Of course, charcuteries can be found in every region of France, but those from Ariège are characterized by the way in which they are made: they are usually dried, thanks to the quality of the mountain air and the humidity. In 19th-century France, the term "dry sausage" was rarely used, but rather "Ariège sausage". And of course, don't forget to bring back the liver sausage (dry or fresh) made famous by the nursery rhyme about the Foix merchant who sold liver in the town of Foix. A platter of charcuterie often goes well with a platter of cheeses, from which you'll hear the names of the valleys in which they were made: Bethmale, Moulis or other products such as Corre made from cow's milk, goat's milk, sheep's milk or, why not, a mixture of the three! To wash down all this goodness, enjoy a tasty Ariège, Engravies, Lèze or Plantaurel wine. To finish on a sweet note, gourmets will choose a croustade with apples from Mirepoix or blueberries from the bridges of the Pays d'Olmes, one of the many jams from Jougla, flakes from Ariège or a few artisan cookies. There's sure to be room in your luggage for a few tins of ready-made meals prepared by our gourmet craftsmen and chefs. Mounjetades (the Ariège cassoulet), Azinat and its rouzolle (a kind of garbure, but better), hams, pâtés, and why not foie gras?
