It is impossible to talk about Auvergne without mentioning the local products for which it is famous: the five AOC cheeses (Saint-Nectaire, Cantal, Salers, Fourme d’Ambert and Bleu d’Auvergne). Salt pork products (Oh! That delicious Auvergne ham and all those sausages!), washed down, in moderation, by good wines: Saint-Pourçain, Châteaugay, Madargues, Boudes or Corent.
Other delicious products are also found on the Auvergnat table, such as the green lentils of Le Puy-en-Velay, tripoux (sheep tripe parcels), etc. After beginning your Auvergnat meal with a Gentian or a Salers, you will no doubt enjoy a little glass of Velay Pagès verbena liqueur at the end, in moderate amounts, of course.