Aubrac plateau

The Aubrac is a volcanic plateau where the departments of Aveyron, Cantal, and Lozère meet — high-altitude central France, sparsely populated, with a heritage cattle breed (the Aubrac, distinctive for its long curved horns) and a regional charcuterie tradition tied to the plateau's distinct climate. The dry mountain air supports traditional saucisson sec production, and the regional pork-curing methods overlap with neighboring Cantal and Aveyron work. Maison Conquet (in Laguiole, the Aubrac's central town) is the most internationally available producer.

The broader region also produces specialty heritage-beef preparations using the Aubrac breed — air-dried beef rounds analogous to Italian bresaola, but with the Aubrac breed's distinctive marbled muscle structure.