AI-generated illustration
PGI — Label Rouge — Auvergne
White or tender pink meat of the Charolais, reared under the Bourbonnais sky — finesse and flavour of a great terroir.
Beef from Auvergne, PGI (IGP) since 1996.
AI-generated illustration
The Charolais is a historic cattle breed originating from Bourgogne. It was introduced to the Bourbonnais around 1818, where it was then used primarily as a draught animal, valued for its sturdiness. It was only with agricultural modernisation that its reputation for beef was established: the Charolais became the main agricultural production of the Allier département, entirely geared towards meat. As early as 1974, the sector obtained France's very first beef Label Rouge there; PGI recognition in turn came to recognise this know-how in 1996.
AI-generated illustration
The Bourbonnais is a region with a very marked grassland heritage, where traditional Charolais rearing is practised on natural pastures. The rearing method relies on the use of these pastures — grazing in summer, hay in winter — alternating between pasture and cowshed cycles depending on weather conditions. This link to geographical origin is rooted above all in this reputation for traditional, extensive rearing, rather than in any physicochemical characteristic of the soil.
AI-generated illustration
The Bourbonnais is also known as the "Duché de Bourbon", after the family that gave eight kings to France — and Charolais meat already featured on the Bourbons' table, long before the recent formalisation of local know-how. As early as the 1995 application for recognition, more than forty artisan butchers across France had committed under exclusivity contracts to sell it.
Appearance
Tender red to pale pink flesh (depending on age), finely marbled with white intramuscular fat, smooth surface. Festive meat, bright red in colour.
Aroma
Light scent, faintly meaty, mineral
Taste
Gentle, balanced flavour, subtle herbaceous notes, remarkable finesse, prized marbling. Exceptional tenderness.
Texture
Very tender, fine-grained, melts in the mouth, low moisture. Savoury meat, with good firmness.
Allier and neighbouring cantons of Cher, Creuse, Nièvre and Saône-et-Loire; mandatory grazing minimum 6 months per year.
Full traceability birth → slaughterhouse, in an EEC-approved slaughterhouse.
Minimum 10 days for grilling cuts.
AI-generated illustration
Cooking: Entrecôte 3-4 min/side for rare. Fillet 4-5 min. Core temperature 55-58°C.
Accompaniments: Heritage turnips, button mushrooms, shallots. Optional Époisses sauce (Charolais butter and shallot).
Wine pairings: Red Saint-Pourçain, Côtes d'Auvergne, young Côtes du Forez, fruity Beaujolais.
Since: 1996
Area covered: Allier and neighbouring cantons of Cher, Creuse, Nièvre and Saône-et-Loire
Key requirements: Birth, rearing and slaughter in the PGI area; Charolais breed; mandatory grazing 6+ months/year; essentially grass-based diet (pasture, hay, approved feed); maturation 10+ days
Since: 1974
Area covered: Allier and neighbouring cantons of Cher, Creuse, Nièvre and Saône-et-Loire
Key requirements: Birth, rearing and slaughter in the PGI area; Charolais breed; mandatory grazing 6+ months/year; essentially grass-based diet (pasture, hay, approved feed); maturation 10+ days
France's 1st beef label.
Collective defence association
Get listed and reach more lovers of regional produce.
Request a listing
