Drive Ray-Gal Local artisanal charcuterie sold directly in Lacaune

Ray Gal Drive in Lacaune: the joy of enjoying artisanal charcuterie at any time

Ray Gal or Régal? The question arises, and the two go hand in hand, since you'll find a real treat at Ray Gal. The shop, open Monday to Friday in Lacaune, is enticing, showcasing the delicious recipes created by the Galiber family, which can now be found at any time of day in the heart of a truly gourmet vending machine: the Ray Gal Drive.

Ray Gal Drive, an exclusive offering of local products

You dreamed it? They made it happen! Ray Gal's artisanal products can be enjoyed whenever you want thanks to a vending machine stocked 24/7. Freshness and quality are always at the heart of every recipe to offer you a delightful tasting experience of their cured meats. There are plenty of opportunities to use this vending machine filled with local flavors:

• A last-minute aperitif
• A craving for something sweet
• A tasting during an unexpected visit to Lacaune

Or simply the pleasure of enjoying a unique, tasty and fragrant artisanal charcuterie.

Local, high-quality charcuterie available continuously in Lacaune

The land is at the heart of every Ray Gal product. The Label Rouge pork, butchered, processed, and cooked on-site in the workshop, comes exclusively from the Tarn-Aveyron region, reflecting a commitment to supporting the local area through a short supply chain. Passion and expertise are evident in every bite, regardless of the cured meat product you choose, and there are many to tantalize your taste buds. Dry sausage, salami, coppa, lonzo, rosette, dried tenderloin—the dry charcuterie is delicious, crafted using traditional methods. Prefer cooked charcuterie? Then you'll find black pudding, bougnette, pâté, cooked ham, and ham hock! Located like a local shop, the Ray Gal Drive is a wonderful opportunity to enjoy artisanal charcuterie without having to wait.

Did you know? Ray Gal's cured meats from Lacaune have received numerous medals for their artisanal work, while Jean-Jacques and Mary-Mary are members of the Maseliers des Monts de Lacaune brotherhood. Jean-Jacques is also a member of the French dry-cured ham academy.