Castelnaudary is the birthplace of Cassoulet , a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), and white haricot beans. The dish is celebrated once a year at the Fete du Cassoulet, a time to eat, drink, dance and be merry. Also, don’t miss Toulouse, home to the Toulouse sausage made from fresh pork, salt and pepper. It’s a must try, but the genuine article can only be found here. Look for the prestigious red label! Also local to this region is Black Pig and Margret Duck.