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 Bean Fricassee, Bouillabaisse, Black Pig and Margret Duck.