Raw hams
The producers' raw hams are marvels. A Franche-Comté gastronomic monument , Luxeuil raw ham was saved a few years ago. The recipe of Lucien Destaing, the last butcher in the city to make it, was perpetuated by Arnaud Daval. The raw mountain ham is also a must. The secret: well-raised Haute-Saône pigs and patient, artisanal production .