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Label Rouge — Auvergne
Viande de Salers
A dark red, marbled, and flavourful meat from the cradle of a mahogany-coated cow.
Beef from Auvergne, Label Rouge since 2004.
Discover
AI-generated illustration
Label Rouge — Auvergne
A dark red, marbled, and flavourful meat from the cradle of a mahogany-coated cow.
Beef from Auvergne, Label Rouge since 2004.
AI-generated illustration
The Salers is a cow with a uniform mahogany coat, long, curly hair, and lyre-shaped horns. The Salers region is the cradle of the breed, which is now exported all over the world. The breed was officially recognised relatively late, in 1853.
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The Salers is described as "dual-purpose": a dairy breed whose milk is used to make the five cheese PDO (AOP)s of the Massif Central, it is also renowned for the quality of its red, marbled, and flavourful meat.
A Label Rouge has existed for Viande de Salers since 2004. Its specifications guarantee the geographical origin of the livestock, 95% of which comes from the historic cradle of the breed, and govern animal welfare, feed, farming conditions, carcass selection at the abattoir, and maturation. A producers' association in the Pays de Salers also promotes the meat under existing official quality marks, notably Label Rouge and Organic.
Appearance
Dense, fine grain, a somewhat dark deep red recognisable at first glance; the marbling is dense and even.
Taste
Sustained, intense, and lingering flavour; the taste of the terroir and the rustic character of the breed are reflected on the plate.
Texture
Juicy, thanks to a high water-holding capacity; meltingly tender and silky after ageing for at least 12 days.
the Label Rouge requires 95% of the livestock to come from the historic cradle of the Salers breed.
the specifications govern the selection of carcasses.
this allows the meat to express all its organoleptic qualities.
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Artisan butchers in the Pays de Salers also craft it into beef saucisson, dried sausage, cured beef, or Salers beef pâtés, plain or flavoured; local restaurants and farm-inns feature it on their menus. The Maison de la Salers, in Saint-Bonnet-de-Salers, offers tastings of its charcuterie at the end of the visit.
Since: 2004
Area covered: Élevage à 95 % issu du berceau historique de la race Salers
Key requirements: Respect for animal welfare and the environment; breed selection, animal feed, farming conditions, carcass selection at the abattoir, and meat maturation governed by the specifications
No producer is listed for this product yet.
