A condiment with a characteristic, full-bodied taste, pink Billom garlic gets its special flavour from the soils of Limagne, which are sprinkled with volcanic ash, where it is grown. Its cultivation was established in a semi-industrial way from the middle of the 19th century, and it has continued to thrive.
Pink Billom garlic has numerous health-giving properties, especially protection from cardio-vascular diseases, and it can improve circulation. It is also known for its antiseptic qualities.
It can be kept for many months after harvesting, and can be used as a condiment, in soup, or for seasoning poultry, lamb or frog dishes.
The local garlic brotherhood, theConfrérie des GrandsGoussiers, holds the Auvergne Garlic, Wine and Antiques fair (La Foire à l'Aild'Auvergne, au Vin et à la Brocante) each year on the second weekend in August in the town of Billom.