Pork

The pig is the animal that looms largest in the Auvergnat kitchen, and arguably in the Auvergnat psyche as well. According to Celtic legend - the Auvergnats have partly Celtic roots - the Great Pig in the sky possessed regenerative powers. During the rural community’s long years of penury, the pig was a vital source of energy. Even today, almost every farming household lovingly rears one or more pigs for consumption by family, relatives and friends. The date of the pig’s slaughter is a major event on the calendar, a day of festivities — for all but the pig— and magic, when a living animal is abruptly transformed into a wide variety of fresh and preserved products. Auvergnat charcuterie justly enjoys a high reputation. ‘Charcuterie d’Auvergne is the proud message blazoned on Auvergnat-owned charcuterie shops’ blinds and shutters in Paris and other cities.