Origins of the Pink Garlic of Lautrec
Pink garlic was introduced to Lautrec in the Middle Ages.
Legend has it that a peddler stopped at the Oustallarié inn and, short of money, paid his bill with cloves of garlic. The innkeeper planted these cloves and, pleased with the taste and colour of this unknown plant, began cultivating pink garlic.
Garlic originated in Central Asia, where its medicinal and culinary properties were already recognised more than 5,000 years ago. Nomadic tribes carried it to the Far East, the Middle East, and Southern Europe, where they used it as currency.
Christopher Columbus exported garlic to South America, the Romans and Vikings introduced it to Western Europe, and a humble peddler brought it to Lautrec!
Pink Garlic of Lautrec characteristics
The pink garlic of Lautrec has a particularly rigid stem, perfectly adapted to the region’s clay-limestone soils.
After harvesting, the garlic is left to dry for at least two weeks. It is then peeled, revealing its delicate pink hue. The long stems are traditionally braided into bundles. Lautrec pink garlic has enjoyed significant commercial success.
Cultivated on a small scale until the 1950s, it was subsequently promoted by young producers who decided to promote traditional cultivation methods. They thus founded the Lautrec Pink Garlic Label Defence Syndicate in 1959.
The pink garlic of Lautrec is renowned for its delicate flavour and excellent shelf life, provided it is stored at a constant temperature of 12 to 15°C.
Want to check? Try this delicious garlic soup recipe
Pink Garlic of Lautrec’s labels
These qualities earned Lautrec pink garlic the distinction of being one of the first agricultural products to receive the prestigious Label Rouge (Red Label) in 1966.
In the 1990s, producers developed certified seeds of Lautrec pink garlic from the traditional Forain variety. They created several varieties, such as Iberos, Goulurose, Edenrose, and Jardirose, which offer an average yield of 5 to 6 tons per hectare.
In 1996, Lautrec pink garlic obtained the PGI (Protected Geographical Indication). This European label, affixed to agricultural products, guarantees their production in a defined geographical area, according to precise specifications and verified by a certifying body.
The cultivation of Lautrec pink garlic follows strict specifications, including guidelines for seed preparation, planting dates, crop rotation, fertiliser use, harvesting dates, drying conditions, sorting, and packaging.
The Label Rouge and PGI Lautrec pink garlic designation was given to over 360 hectares spread across 88 municipalities in the southwest of the Tarn department.
Pink Garlic Festival
The Lautrec Pink Garlic Festival was founded in 1970 to celebrate the start of market season.
Held on the first Friday of August, the festival offers a variety of activities and competitions, such as the longest garlic braid contest (manouilles).
The program includes tastings of traditional garlic soup and an open-air dance. Tourists, vacationers, and locals throng the medieval streets of Lautrec, creating a festive atmosphere.
The stalls, shaded by large, colourful parasols, overflow with pink garlic and other regional products. The air is fragrant with garlic, fruit, and flowers as a cheerful crowd strolls from stall to stall. Friends and families meet up, visitors chat with the vendors, and everyone enjoys the balmy summer day.
Brotherhood of the Pink Garlic of Lautrec
In 2000, the Lautrec Pink Garlic Label Defence Syndicate founded the Lautrec Pink Garlic Brotherhood to promote pink garlic, the region, and its culinary traditions. This association has nearly 200 members, officially inducted during the festival. Dressed in long robes and colourful hats, these members participate in annual ceremonies and then join the crowds to enjoy the festivities. This colourful celebration is a must-see for any visitor to this beautiful region!
