The most beautiful markets in France: discovering local products in Clermont-l'Hérault

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Every Wednesday, the heart of Clermont-l'Hérault ( Hérault ) comes alive. In the narrow streets of the medieval city, all around its church, up to 200 merchants have been keeping the market alive for centuries. It's a veritable festival of colors with its plump tomatoes, vegetables, seafood, and olives. Typical specialties of the south of France that attract tourists and regulars alike. The market has existed since at least the 12th century.

Every resident has their own story about local heritage. "My grandfather was a fishmonger here, my great-grandfather too. I've always known this market," says a local resident. "I love this market; it's the continuation of what my parents did for 30 years; I've been doing it for 27 years. It's essential, especially these days when we see our city centers dying," shares Patrick Pagès, a fruit and vegetable producer.

One of his specialties is local products, like those of a cheesemaker. He knows his customers and the market inside out. He's been coming here for over 25 years. "We also come for the connection we have with them. That's important too. When we call them by their first name, when we call them by their last name, when we see them every week," explains Frédéric Boissier, cheesemaker at Maison Amat.

Some people are discovering the aisles of the Clermont-l'Hérault market for the first time. This is the case for a family from Belgium, on vacation in Hérault. They are looking for delicious fruits and Mediterranean fish for lunch. The son particularly enjoys this market, because in addition to doing his shopping, he discovers the charm of the small town. "There's the church in the middle, there's a small square, there are small cafes for a drink or a break. So it's more lively," notes Sébastien Buelens, a Belgian tourist.

And for those with a sweet tooth, there's also local charcuterie. It's produced near Lake Salagou , a few kilometers from the village. The fresh and dry sausages are prepared in a couple's workshop. The casings are natural, as is the rest of the stuffing. "Everything is homemade. Basil from the garden, onions from the producer, and then it's mixed with the meat, sausage, salt, and pepper," explains Florence Martin, a pig farmer at Charcuterie du Salagou.

The meat comes from their 250 pigs raised and fed on their farm. They live outdoors. In industrial pig farms, the animals are slaughtered after six months. On their farm, it's more than double that. "They live especially long lives here. At least a year, even a year and a half. The meat grows slowly, so it's better. We've seen that charcuterie contains bacteria in the meat that aren't present in industrial meat, so that's why we have charcuterie that's also good," assures Luc Martin, a pig farmer.

The tradition of the old market with local products could continue for a long time in this small town in the south of France.