Sold during the Foire aux Chapons de Grignols fair (Sunday before Christmas) or sold directly.
Product of the cantons of Grignols and Captieux in the Lisos and Bartos valleys, these capons (castrated cockerel, with a comb and wattle that have been cut off) have a strong historical background. While tenant farmers already reared them at the time to offer them to their landlords, they are now the poultry for big occasions and are mainly sold during the Christmas holiday season.
A month and a half before slaughtering, the capons are placed in semi-darkness and are, in addition to the traditional cereals they are given, then fed bread moistened in milk to fatten them up and make their flesh even more juicy! The Confrérie du Chapon de Grignols association will tout the merits of this succulent poultry meat.