Auvergne

Label RougePGI Meat Agneau du Bourbonnais Suckled at the teat across bocage pastures — fine, pale-pink meat and the rustic flavour of classic… AOCPDO Cheeses Bleu d'Auvergne Born of a 19th-century cheesemaker's intuition, Bleu d'Auvergne rivals Europe's great blue cheeses… PGILabel Rouge Meat Bœuf Charolais du Bourbonnais White or tender pink meat of the Charolais, reared under the Bourbonnais sky — finesse and flavour of a… AOCPDO Cheeses Cantal One of France's oldest cheeses — a massive wheel born on the volcanic high plateaux of Auvergne, which… Cheeses Chambérat In the Bocage bourbonnais, an almost vanished raw-milk cheese, narrowly saved by the stubborn… Fruit & vegetables Châtaigne de Mourjou ‘Mourjou, Châtaigneraie cantalienne’: the Cantal village that turned its bread tree into a rediscovered… AOCPDO Meat Fin Gras du Mézenc Gold-marbled flesh, mountain-matured — where the finesse of high-altitude hay is etched in flavour into… AOCPDO Cheeses Fourme d'Ambert One of France's oldest cheeses — Gallic druids are said to have already known it. Mild, creamy, elegant… PGI Charcuterie Jambon d'Auvergne Rubbed with dry salt, dried in the crisp air of the Massif Central, cured over long months — Jambon… AOCPDO Grains & pulses Lentilles vertes du Puy A small seed with blue-green tints, grown on the high volcanic plateaux of the Velay — the only lentil… PGI Meat Porc d'Auvergne Like Porc de Franche-Comté for smoked sausages, Porc d'Auvergne is the supreme raw material for the… PDO Meat Poulet du Bourbonnais The world's second poultry to be awarded PDO status, reared under the Bourbonnais skies for at least 101… Traditional dishes Pounti A terrine of Swiss chard and pork studded with melt-in-the-mouth prunes — Pounti is the farmhouse dish… Traditional dishes Roupettes de Charroux Small and plump, roupettes de Charroux are one of the best-kept — and most unusual — secrets of… AOCPDO Cheeses Saint-Nectaire A volcanic tomme with aromas of undergrowth and hazelnut, born on the slopes of the Massif du Sancy… AOCPDO Cheeses Salers Salers is only made when Salers cows graze on the grass of the volcanoes — from May to October, in the… PGI Charcuterie Saucisson sec d'Auvergne In the cool cellars of the Massif Central, hanging from iron hooks, saucisson sec d'Auvergne dries… Traditional dishes Tripes des Combrailles A piece of Auvergne gracing your table. Traditional dishes Tripoux de Maurs A neat parcel of veal paunch rolled crosswise, simmered for hours in its tomato sauce — Tripoux de Maurs… Traditional dishes Truffade In the high-altitude burons of the Monts du Cantal, potatoes and tome fraîche were already bound… PGILabel Rouge Meat Volailles d'Auvergne In the shadow of the volcanic puys, farmhouse chickens and capons graze outdoors on the pastures of the… PGILabel Rouge Meat Volailles du Velay Farmhouse poultry from the Velay plateau — free-range reared for at least 84 days — delicate meat and…