A typical dish from the Ville Rose, the cassoulet of Toulouse is made up of a few essentials and other ingredients that vary depending on the cook. There is, of course, pork meat (loin, hock, cooking sausage) as well as duck confit, pork belly, local sausage, neck and breast of lamb. There are variants that include goose confit and goose fat.
As for the white beans, these tend to be regional varieties like Tarbes beans, which are long-grained, meaty and soft, with a fine skin that allows them to soak up other flavours. The secret of the success of this regional dish is in its cooking: cassoulet from Toulouse is a dish that must simmer for a long time, and is served after being finished under the grill.
There are endless arguments about the forgotten paternity of the cassoulet. Does it come from Castelnaudary, Carcassonne or Toulouse? It appears that the Romans already enjoyed a lamb stew with beans in the area near Narbonne. Historians have dated the origins of the cassoulet to the Middle Ages, but its beans only arrived in the South-West in the XVI Century after being imported from America. Every cassoulet has its local variations. The one from the Ville Rose is enhanced by the use of Toulouse sausage, the one from Castelnaudary naturally includes goose confit whilst in Carcassonne they add leg of lamb and partridge.