Sancy is full of authentic and tasty products. Mountain land, marked by a string pastoral activity, cheese, meat and salting are unavoidable. The intact nature of the upland is also creating amazing wonders such as: honey, wild fruits jam, biscuits…. And unforgettable waters full of volcanic minerals!
Created during the Arveni area, it became really famous during the 17th century, when it was introduced to the Louis XIV court thanks to French Marshall Henri de Sennecterre. It is a semi-soft texture with a natural grey or orange crust.
La truffade is made with potatoes and tomme fraîche, a Cantal Cheese before the aging process. This symbolic meal from Auvergne was named after the dialect name of potato: “Trufada”. This typical meal from our mountains is very simple to prepare.
Traditional dry sausage or flavored with blueberries, dried ham with a hazelnut taste, handmade pâté… As a real good old mountain land, the salting is very frequent and delicious! Since 2015, dry sausages and Auvergne ham are certified IGP European quality.
With wild fruits like blueberries, raspberries and blackberries… we’ve got the choice between jams, pies, fruit jellies or devour fruits here and there next to a trail. The cuisine of wild plants is also a thing in the Sancy Valley.
Pastures and preserved woods of Sancy are a small piece of heaven for bees. Apiaries of Sancy offer a large range of mountain honey, flower honey, chestnuts, dandelion, heather…- and sweet making: sweets, nougat, and gingerbread.
Some of the waters of Sancy are famous in France: Mont-Dore and Saint-Diéry (sparkling water). Saint-Diéry water is naturally sparkling and the Mont-Dore water is very poor with minerals. Numerous alcohols are made with the gentian, virtuous plant.
Charolaise, Limousine, Aubrac and Salers: you have a large choice of meat in Auvergne. The rustic and local race above all, it is the Salers. You can easily recognize them in the Sancy pastures thanks to its beautiful mahogany color: the famous red cow.
This is the family dish from Auvergne! Vegetables, pork, a bouquet garni and of course green cabbage, the king of the dish.