The choice of quality

Meat coming directly from the farms
I work in partnership with some local breeders that sell me their veals, beef, porks or sheeps. I have set up with them terms and conditions to guarantee the quality of the meat and the satisfaction of my customer.

Porks
Pigs are bred in small farms in Aveyron. They are fed with cereals for at least 12 months and will reach the average weigh of 180kg. The time spent to breed and fatten them up guarantees the quality of the meat. It is then easy to prepare good pork made products such as dry sausage which is one of my specialties.

Veals and cows
I choose the veals and cows that I sell directly in the farms of the Aubrac area. I of course buy only Aubrac veals and cows. Aubrac race cows are really nice with their fawn and wheat colored coat, their black eyelids circled with a white ring.
Aubrac cows are bred free range on the highlands of Aubrac. They give a tender and tasteful meat that gourmet appreciate. The qualities of this race are very well known and have been rewarded recently by a red label which is a sign of quality.

The making of my products and specialties
Animals are slaughtered in a slaughterhouse from Rodez in compliance with European norms. They are then cut and prepare in my workshop that is also in compliance with European norms. I have been rewarded in 1993 for my know how and the qualities of my products by a golden Mercure.
The choice of quality from the selection of the animals and all over the preparation phase allows me to propose you high quality products made in Aveyron. Gourmets will enjoy their nutritious and tasting qualities.