Cassoulet IngredientsThe objective is the same for all of the ingredients: to use locally-produced goods wherever possible. Other supplementary ingredients (pork rind, sausage, stewing lamb...) may be used in accordance with local traditions but with the same attention to origin and quality as for the principal ingredients.
The haricot beans
The preferred bean is the Lauragais or Mazères
lingot but an equivalent dried white haricot bean
may be used. Local practice in some areas
permits
the use other of other regional bean
varieties but
canned cooked beans are
not suitable.
Preserved Meat (Confit)
The principal preserved meats are goose, duck
and / or pork (shoulder, knuckle, chine).
The use of canned meats for the preserved meat
is not allowed.
Pork sausage
The 100% pork sausage (skin and meat) is the
so-called Toulouse sausage, traditionally made
and fresh (natural skin, coarsely chopped …).
A ham bone and garlic can also be used.
The dish used is an earthenware casserole. In addition to the specific requirements concerning the contents, which could form the basis of a brand or an AOC, all of the participants on the Cassoulet Trail undertake to use the same type of casserole.
The objective is to have a casserole which is similar in shape to that used widely in the cooking of the south of France, indeed in the south of Europe, which is made locally and which meets the technical and financial criteria for use in the restaurant trade.
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According to the members of the Universal Cassoulet Academy, Head Chefs and ardent gastronomes who are advocates and champions of this regional speciality, the objective of the Universal Cassoulet Academy is to promote Cassoulet and the ingredients involved in its creation
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