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Meat products

Limousin farm veal IGP Label Rouge

Red Label Limousin farm veal is raised "under its mother", that is to say suckling its milk directly from her. This traditional method, which is based on traditional know-how, is protected by a PGI label and guarantees melt-in-the-mouth, tasty meat. 

New Aquitaine
Production area :
New Aquitaine

What you need to know

With high, regular rainfall, plentiful sunshine and soil that is rich in organic substances that provide exceptional grazing, the land in Limousin is particularly well suited to extensive cattle farming. This is why livestock breeding has been the main agricultural activity there since the 17th century, making use of land which is poorly suited to cereal farming.

Red Label Limousin veal calves, mainly the Limousin bread, are reared "under their mother". They are fed on their mother's milk until they are 3 to 51/2 months old, suckling directly from her, twice a day. Maternal milk must make up at least 85% of the calf's diet; a limited amount of approved, controlled supplements may be added. This method of rearing the livestock demands time, patience and know-how, to ensure the calf suckles the right amount of milk morning and night. This traditional form of production gives the meat its flavor and soft texture. It is protected by the Label Rouge quality mark and a Protected Geographical Indication.

Characteristics

Look The flesh is white to pink. The fat is white and satiny.
Taste The meat is very tender and melt-in-the-mouth, with a very fine, marbled texture. It has a characteristic nutty flavor.

Nutritional benefits

The meat is low in fat and high in protein, B-group vitamins and unsaturated fatty acids.

How to use

Storing Red Label Limousin farm veal PGI

Can be kept in the refrigerator for 2-3 days, in its original packaging.

Preparing and serving Red Label Limousin farm veal PGI

Can be kept in the refrigerator for 2-3 days, in its original packaging.

Tasting tips Red Label Limousin farm veal PGI

This veal can be roasted, pan-fried or braised, depending on the cut. The scallop, chop and grenadine are quickly pan-fried whilst the neck, knuckles, brisket and flanks are delicious braised. In terms of slow-cooked dishes, it is also used for France's famous blanquette de veau (veal stew) and Italy's osso bucco.

Pair with

Savory: mushrooms, cream, asparagus
Sweet: citrus fruits, apple
To drink: supple reds, slightly tannic wines like a Sancerre or an Alsace Pinot Noir
Delicate, fresh whites like Côtes d'Auvergne, Limoux, Puilly-Fuissé, Viré-Clessé or Saint-Véran



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