The first thought that comes to mind when Massif Central is mentioned is "cheese" (Cantal, Saint Nectaire, Bleu d'Auvergne, Fourme d'Aubrac to name but a few) and the second is "beef" either from Salers or l'Aubrac.
This is a country of
mountains, of pastures and cattle. Not
only cows and bulls people the heights but sheep, thousands of sheep as well
with their traditional transhumance.
Pigs
are another source of income and the region is famous for its charcuterie. The little town of Laguiole
known for its beef and its cheese is also known around the world for its unique
design of steak knives.
You can find the beautiful Laguiole knives just mentioned all over France and abroad now, including via the internet of course. Beware of counterfeits... You might be interested to hear about the controversy surrounding the so-called "stealing" of the name "Laguiole" for commercial purposes by a Parisian industrialist . This is very upsetting for the people of the village but a very interesting issue to ponder about in our time of globalisation. What is equally interesting is the almost ceremonious making of the local aligot. The recipe is simple as all true mountain based recipes are with wholesome local ingredients. I am sure it can be adapted to any place with good potatoes and good melting cheese at hand without incurring any legal pursuits.The Massif Central is also a land of weavers, with a very developed textile industry in the past. Millau (where the viaduct is) was the capital of gloves and Mazamet is still known for the making and commerce of wool.
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