Much of Limousin’s cuisine is simple country fare; hearty soups, fresh fish from the region’s many lakes and rivers and good, finely marbled beef from red-brown Limousin cattle.
Around St Yrieix-la-Perche, cul noir pigs free ranging in meadows and woodlands on potatoes, chestnuts and acorns, produce red-label pork. Salt pork, along with vegetables including onions, carrots and potatoes, is used in a tasty stew known as ‘potee limousin’. In autumn, forests abound with wild mushrooms - ceps, girolles and trompette-des morts.
Local fruit especially apples and cherries are available in season in the weekly markets held in most villages. You’ll no doubt be offered the region’s most famous dessert of ‘clafoutis’ - a sort of sweet toad in the hole - with cherries baked in batter or ‘flognarde’, which is similar, but uses other local fruits.
Drink cider made with Limousin apples or try local wines from vineyards around Brive-la-Gaillarde. Aubusson has a huge cheese market in July and food fairs such as the Maisonnisses Cheese Fair and August Cider Fair at Nouziers show locals take their food seriously.