SLICED COPPA

The Heritage of the Lacaune Mountains

Since 1956, Maison Oberti has been the standard-bearer for traditional French charcuterie in the heart of the Occitanie region. Nestled at an altitude of 800 meters in the Monts de Lacaune, the Oberti family has spent three generations perfecting the art of salt-curing. Their “savoir-faire” is not just a technique; it is a deep-rooted respect for the wind, the salt, and the time required to create world-class meats.

Artisanal Mastery & IGP Certification

Oberti is a proud defender of the Indication Géographique Protégée (IGP) for Lacaune. This certification ensures that every ham and saucisson is produced following strict ancestral methods within this specific geographical zone.

• Natural Air-Curing: Oberti utilizes the legendary Lacaune air—cool and dry—to allow their hams to mature naturally for months, developing a nutty, refined aroma.

• The Sea Salt Tradition: Each piece is hand-rubbed with sea salt, ensuring a delicate cure that enhances the natural sweetness of the pork rather than overpowering it.

• Quality Sourcing: Only the finest French pork is selected, ensuring a perfect balance of lean meat and creamy fat marbling.

From Terroir to Table

Whether it is their flagship Jambon de Lacaune, their delicate Coppa, or their rustic Saucissons, Oberti France represents the soul of Southern French gastronomy. For the modern gourmet, an Oberti product is a guarantee of authenticity, bringing the rugged beauty and rich flavors of the Tarn mountains to any charcuterie board.