the essential
From Friday December 6, a new product will expand the offer of the tourist office in Carcassonne. Two sisters, Patricia and Clotilde Sepulchre, created a spicy sauce which matured for two years in the Cabrespine chasm.
It's the story of two sisters who, alongside their professional activity, decided to start making a spicy sauce. In 2021, Patricia and Clotilde Sepulchre created their own company with the aim of offering local products through an artisanal cannery.
During 2022, an idea emerged in their minds: “We gleaned around 300 kg of peppers from a field that we didn't know what to do with. We then left them in brine. We were looking for a cellar, and that's when an unexpected discussion gave us access to an opportunity out of the ordinary.” The siblings were in contact with Philippe Clergue, the mayor of Cabrespine, also manager of the giant sinkhole. This allowed them to use the site for commercial purposes.
For two years, the peppers matured at a depth of 60 meters, in chestnut barrels, at a constant temperature of 14°C. “These particular conditions give a rounded appearance to the spiciness, which softens it,” the sisters explained. “It makes the final product more accessible.”
Upon arrival, the Tabanard chili sauce was born. Its name comes from an Occitan term describing something crazy. “which corresponds well to the idea we have of this type of merchandise”. From this Friday, December 6, marketing begins. Those interested can also find the product at the two tourist office premises in Carcassonne as well as at the giant chasm of Cabrespine.
“The sauces that will be sold will have matured for two years, emphasized the sisters. The others are still at a depth of 60 meters. Currently we have half a ton of peppers. The quantity will vary depending on the period like any type of crop.” Last year, the season was not great for the producers according to the siblings.
