AI-generated illustration
Label Rouge — PGI — Limousin
« A pale, tender meat, nourished on mother's milk in the Limousin bocage — true milk-fed veal from an age-old breed. »
Beef from Limousin, Label Rouge since 1992.
AI-generated illustration
Veau du Limousin is an outstanding product whose reputation, forged from the late 19th century onwards, stems from its traditional method of production and the distinctive pale colour of its meat. This farm-reared production was first distinguished by a regional label in 1980, before being granted Label Rouge approval in December 1992. Today, it benefits from European PGI recognition, which guarantees its geographical origin.
AI-generated illustration
The secret of Veau du Limousin lies in a particular feature of its terroir: Limousin soils, predominantly granitic or schistous, are naturally low in iron, as is the forage that grows upon them. This low iron content in the feed contributes to the meat's characteristic whiteness. The Limousin breed, whose Herd-Book — a pedigree register certifying the purity of breeding stock — was established in 1886, is one of the founding breeds of Veau du Limousin, alongside the Charolaise and their crosses with the Salers, Normande or Montbéliarde. The mild, wet oceanic climate of the Limousin fosters abundant grass growth for grazing mothers, whilst the calves remain in the barn, fed exclusively at the teat.
On 31 December 2014, Veau du Limousin formed the main course of the New Year's Eve menu at the Presidency of the French Republic — gastronomic recognition at the highest level of state for this farm-reared product. Numerous chefs, from Laurent Mariotte to Gilles Dudognon, as well as restaurants from Paris to Brive-la-Gaillarde and Limoges, feature it on their menus. Each calf receives at least 85% of its feed by suckling at the teat, without any antibiotic treatment in the two months preceding slaughter — a labour-intensive rearing method handed down from generation to generation by human-scale farms in the Limousin.
Appearance
Pale colour, ranging from white to light pink; carcass of conformation E, U or R, fat cover class 2 or 3; satiny, unctuous white fat, very fine-grained and marbled meat.
Aroma
Subtle and milky, with no pronounced animal notes — a direct result of a diet provided almost exclusively by suckling at the teat.
Taste
Mild, savoury flavour that reveals itself fully upon cooking; characteristic melt-in-the-mouth tenderness of calf reared on the mother.
Texture
Very tender, fine grain, satiny and unctuous fat.
AI-generated illustration
Veau du Limousin deserves an elegant, understated culinary approach. A pan-fried chop with Champagne cream or a delicate mustard sauce reveals the full tenderness of the meat. The escalope paillard is served with fresh lemon and seasonal vegetables. Fricandeau is braised in dry white wine from the Loire. Calf's liver is enjoyed à l'anglaise (foaming butter, fresh parsley). Veal sweetbreads with cream and Paris mushrooms are a classic benchmark. Temperature: served light pink at the centre (60°C). Pairings: white Bourgogne (Chablis), Sancerre, dry white wine from the Loire.
Since: 1992
Area covered: Corrèze, Haute-Vienne, Creuse et départements limitrophes (Dordogne, Charente)
Key requirements: Approval obtained in December 1992, following an initial regional "Veau Fermier du Limousin" label in 1980
Area covered: Corrèze, Creuse, Haute-Vienne, Charente, Dordogne (in their entirety) + cantons of Allier, Cantal, Cher, Indre, Lot, Puy-de-Dôme and Vienne
Key requirements: Limousin/Charolais breed type or crossbreed (Salers, Normand, Montbéliard); suckling at the teat ≥ 85%; slaughter between 91 and 168 days; carcass from 85 to 175 kg; full traceability (permanent identification, guarantee label)
No producer is listed for this product yet.
