Pieds de Cochon: A French Rugby Club’s Culinary Tradition

Luc-la-Primaube, Aveyron – A tradition of hearty, communal meals continues at the Maison du Rugby, drawing locals and visitors alike to the small town south of Rodez. This Sunday, March 29th, the Lévézou Ségala Aveyron XV (LSA XV) will host its final “déjeuner” of the season, serving *tête de veau* – calf’s head – following a series of six lunches that began in January.

The lunches, prepared by the club’s supporters, have become a fixture on the local calendar. According to attendees, the meals are a significant draw, with people traveling from surrounding areas to partake. “For us, coming to eat the *pieds de porc* [pigs’ feet], it’s sacred,” one diner told La Dépêche du Midi, a regional newspaper. “Here, the quality is guaranteed.”

The LSA XV, founded in 1971, is a rugby club serving the communities of Cassagnes-Bégonhès, Réquista and Luc-la-Primaube. The club currently fields teams in the Fédérale 3 league, as well as women’s and youth teams. It boasts approximately 350 registered members and an École de Rugby that received a “3 étoiles” (three-star) rating from the French Rugby Federation last year.

The tradition of these lunches, particularly the *pieds de porc*, is deeply rooted in the local culture. The recipe, however, remains closely guarded by the volunteer cooks. During a recent preparation, they declined to reveal the ingredients, concentrating on ensuring the pork was cooked to perfection. The lunches are held at the Maison du Rugby, located on Route de Cassagnes in Luc-la-Primaube, and are open to the public without reservation.

The club maintains an active online presence through its website (lsaxv.fr), Facebook page, and Instagram account (@lsa.xv), where it shares updates on matches, events, and club news. The club emphasizes values of integrity, passion, solidarity, discipline, and respect, alongside a spirit of conviviality.