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PGI — Burgundy
« Born on the limestone plateaux of the Charolais, the solidly built white breed has made Bourgogne France's leading cattle-breeding region. The 2017 PGI honours a terroir that now extends across four departments — bocage, natural grasslands, and Burgundian winter included. »
Beef from Burgundy, PGI (IGP) since 2017.
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Farming of the Charolais breed originated in Burgundian territory, amidst this traditional bocage that respects nature and the animal. It was during the 19th century that this Burgundian bocage truly took shape, alongside the region's cattle specialisation and the development of the Charolais breed. Instantly recognisable by its creamy-white coat and powerful musculature, it owes its reputation to generations of farmers who, by rearing cattle on grass, have brought out the breed's full potential — a production system founded on making the most of grasslands and traditional husbandry methods established over several centuries and handed down from generation to generation.
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For a long time, Charolais production in Bourgogne operated without a unified collective framework: the sector had been working towards PGI recognition since 1998. In May 2017, Charolais de Bourgogne PGI was registered at European level, following this lengthy structuring process. The PGI covers animals born, reared, and fattened within an expanded zone of 1,505 communes spread across eight departments — Ain, Cher, Côte-d'Or, Loire, Nièvre, Rhône, Saône-et-Loire, and Yonne — including the four historic Burgundian ones. It is therefore no longer confined to the pays charolais alone: all of Bourgogne, with its bocage, limestone meadows, and fattening basins, is now included. Today, it encompasses around 700,000 hectares farmed by 1,500 Burgundian breeders.
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The bocage landscape — a mosaic of meadows, hedgerows, small woods, and ponds — is the living environment of Charolais de Bourgogne PGI cattle. Natural grasslands, characterised by their floral diversity and quality, make up the vast majority of forage areas, averaging 73%. This botanical richness permeates the quality of the meat. Extensive farming at low stocking density allows each animal to express its full potential in conditions that respect animal welfare.
Appearance
Bright to deep red meat, lustrous, finely marbled with an even network of pearlescent white fat. White, firm covering fat.
Aroma
Fresh, slightly milky, clean. Characteristic of quality meat from pasture-raised animals.
Flavour
Rich, balanced, and delicate flavour. Lingering on the palate. The fineness of the marbling releases succulence and juices during cooking.
Texture
Tender and juicy. Fine muscle fibres, little connective tissue. Ideal for pan-frying as well as long braising.
Calves must be born within the communes of the geographical area
In approved abattoirs within the PGI zone, supervised by the certifying body Qualisud
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Charolais de Bourgogne reveals its full worth in simple cooking methods that respect the quality of the meat. An entrecôte seared in a pan with beurre noisette, a grilled côte de bœuf, or a pot-au-feu gently simmered for hours with garden carrots, turnips, and leeks. Natural pairings are found in the red wines of Bourgogne — Côte de Nuits, Mercurey, Côtes du Couchois — whose tannic structure and aromatic depth converse with the power of this meat.
Since: 2017
Area covered: 1,505 communes (Ain, Cher, Côte-d'Or, Loire, Nièvre, Rhône, Saône-et-Loire, Yonne)
Key requirements: Charolais breed type (38), 6+ months of grazing/year, stocking rate ≤ 1.5 calvings/ha, 100% of fodder sourced from the PGI zone
Association
EARL
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