Morvan produces several specialities from the pig.  The Rosette of Morvan measures up to 60 centimetres long and is more swelled at an extremity than the other one.  Thanks to modern processes of drying, the sausage is produced nowadays all year long.

The Morvandelle pie is a flaky pastry pie, filled in with pork marinated in alcohol or in white wine.  It may also contain a layer of potato.

But the most well-known speciality, the ham of Morvan, is a raw ham produced in the areas of Arleuf and Château-Chinon.  According to tradition, it was hung from the beams of the farms from six to eleven months.  This was the phase of drying that followed that of salting, the duration of which was from three to four weeks (the ham was placed on a paving stone of cement and covered with big salt). A traditional pork butcher can produce from twenty to thirty hams a week from September to February.
Originally eaten during family gatherings, another speciality - the pie - is now eaten in the meals, whereas ham and Rosette of Morvan are ideal snacks.