Charcuterie Millas

– Well-raised and well-fed pigs from three better-paid local breeders.
– Manufactured 100% by us on the heights of Tarn.
– Products made healthily according to the recipes of our elders, without colorings or preservatives.
– Our industry has all the links in the chain, starting from breeding, through cutting and manufacturing to sale. In this way, we value all the parts of the pig and we avoid waste: Everything in the pig is good!

The Millas house
Our family business, created in 1995, is located in the Monts de Lacaune on the heights of Tarn.
Our small team of enthusiasts handcrafts tasty, natural and healthy charcuterie and cured meats according to the recipes and know-how of our elders. We work exclusively with the meat of our pigs raised on straw by our three local breeders in Tarn and Aveyron. This short circuit guarantees us the quality of our raw materials, which are essential in the production of our charcuterie products.

Our pigs
Apalhat (raised on straw in Occitan) is the name of the sector that we created in 1999 with our three local pig breeders in Tarn and Aveyron, André, Jacques and the couple Carole and Dominique.
This sector is based on strict quality specifications: pigs raised on straw in good conditions, fed with cereals guaranteed to be GMO-free. The pigs are raised until maturity to obtain ripe and tasty meat.

A unique terroir for the production of our cured meats
Our house is located on the heights of the Monts de Lacaune in the Tarn. At the confluence of three climates, the Monts de Lacaune peaking at an altitude of 800 meters, benefit from an ideal location. From the common action of a humid oceanic climate, a hot Mediterranean climate and a dry and cool mountain climate, the perfect hygrometry is born, offering unique drying to our cured meats. All our cured meats are matured in the open air in our natural dryers.

An artisanal manufacturing process
All of our products are handcrafted in our delicatessen according to recipes inherited from our elders.
In our sector, we own all the links in the chain, starting from breeding, through cutting and manufacturing to sale. In this way, we value all parts of the pig and we avoid waste: everything in the pig is good! We manufacture more than 70 product references: cured hams, cooked ham, sausages, sausages, pâtés, puddings, bougnettes, melsats, etc.

Quality Artisan Producer at the Culinary College of France
Since 2016, we have belonged to the culinary college of France as a Quality Artisan Producer. This college is chaired by the greatest starred chefs (Alain Ducasse, Yannick Alleno, Gilles Goujon, etc.). The Appellation is an activist movement that brings together those who are committed to embodying and collectively promoting their passion for the transmission and future of artisanal culinary heritage.