Beef Aubrac meat.
Aubrac beef has an inimitable grain of flesh, fine and tasty, the result of slow and natural growth, on grass for a large part of the year.
Aubrac beef has an inimitable grain of flesh, fine and tasty, the result of slow and natural growth, on grass for a large part of the year.
It takes 2 years for an Aubrac beef to reach maturity. Our Velay offers them an environment comparable to their homeland.
Milk-Fed Veal Meat.
Our milk-fed calves are raised for 4 months on their mothers' whole milk. The finesse and flavor of their meats are enriched by the herbs, grasses, flora and high altitude hay that their mothers feed on. Do you know where the whiteness of their meat comes from? Our iron-poor Velay lands produce milk that is itself rather poor in iron. This is the main reason for the whiteness of the meat of our milk-fed calves. This is also why our lentils are small, firm, green and delicious: which justifies their AOC!
Live from our farm to your table!
Velay black lamb meat.
The Neira is the typical sheep breed of our Velay Volcanoes. Our Black Sheep feed exclusively on the herbs, hay and flora of our high altitude lands which give the meat of our Black Lambs of Velay tenderness and a very high quality, elegant and refined fragrance. The slow growth of Black Velay Lamb guarantees a supple texture and a very mild taste.
From Easter to the end of September, you will find at our little store in La Bascule, rue du Mont-Bar: double ribs, rolled boneless shoulders, lambs, navarin pieces.
All our meats are produced under the strictest conditions of hygiene, freshness and quality.
Milk-Fed Veal Meat.
Our milk-fed calves are raised for 4 months on their mothers' whole milk. The finesse and flavor of their meats are enriched by the herbs, grasses, flora and high altitude hay that their mothers feed on. Do you know where the whiteness of their meat comes from? Our iron-poor Velay lands produce milk that is itself rather poor in iron. This is the main reason for the whiteness of the meat of our milk-fed calves. This is also why our lentils are small, firm, green and delicious: which justifies their AOC!
Live from our farm to your table!
Velay black lamb meat.
The Neira is the typical sheep breed of our Velay Volcanoes. Our Black Sheep feed exclusively on the herbs, hay and flora of our high altitude lands which give the meat of our Black Lambs of Velay tenderness and a very high quality, elegant and refined fragrance. The slow growth of Black Velay Lamb guarantees a supple texture and a very mild taste.
From Easter to the end of September, you will find at our little store in La Bascule, rue du Mont-Bar: double ribs, rolled boneless shoulders, lambs, navarin pieces.
All our meats are produced under the strictest conditions of hygiene, freshness and quality.
Opening
| Opening hours from January 01 to December 31, 2024 | |
|---|---|
| Saturday | Open |