Region

Limousin

A granite bocage, a cattle breed bearing the region's name, and chestnut trees everywhere.

10 products · 4 official quality signs

Damp plateaux, acidic soils over granite, living hedgerows and enclosed meadows: Limousin is grassland country where extensive livestock farming took hold for lack of an alternative. The Limousin cattle breed, bred locally, emerged from this — as did sheep and the porc cul-noir, adapted to the same constraints.

The chestnut long served in place of grain here, in a land where wheat struggles to grow: it was made into flour, fed to livestock, and used to fill boudin. The Limousin table retains a taste for it, alongside black cherry clafoutis and the apple from the plateau orchards.

PGI Meat Agneau du Limousin "Agneau du Limousin is the sweetness of green grass transliterated into tender flesh, a heritage of the… Charcuterie Boudin aux châtaignes du Limousin Boudin aux châtaignes du Limousin is the dark magic of pork wedded to the gentle sweetness of autumn, a… Label Rouge Fruit & vegetables Châtaigne du Limousin The châtaigne du Limousin is autumn gold fallen from thousand-year-old trees, the sacred sustenance of… Pastries & bread Clafoutis limousin ‘Limousin clafoutis is the pure taste of a black summer, the black cherries that whispered their sweet… Traditional dishes Farcidure A ball of grated potato, poached in simmering broth until it rises to the surface on its own — and which… Traditional dishes Millassou A galette of grated potatoes, browned in the pan — the comfort of large Sunday evening gatherings in… Traditional dishes Mique On days when the village oven remained cold, bread dough went into the potée cauldron — and from this… AOCPDO Fruit & vegetables Pomme du Limousin “The Pomme du Limousin is the fruit of the Massif central tamed by man, poised between altitude and… PGILabel Rouge Meat Porc du Limousin A pig reared slowly, fed on cereals from the Limousin terroir, delivering pink meat of tenderness and… Label RougePGI Meat Veau du Limousin A pale, tender meat, nourished on mother's milk in the Limousin bocage — true milk-fed veal from an…