Description
The Agneau du Périgord PGI is fresh meat obtained from selected lamb breeds, slaughtered at an age between 80 and 180 days.
Production Area
The production area of Agneau du Périgord PGI covers the departments of Dordogne and Lot-et-Garonne in region Aquitaine, the departments of La Corrèze in the region of Limousin and the department of Lot in the region of Midi-Pyrénées.
Production Method
The lambs come from the crossbreeds with rams from the Berrichon, Charollais, Ile de France, Rouge de l'Ouest, Suffolk and Texel meat breeds and ewes from pure hardy or semi-hardy breeds (Lacaune viande, Blanche du Massif central and INRA 401). The lambs are milked in a natural way for at least 60 days and remain with their mothers until weaning which takes place around 80-90 days of age. Later the lambs are fed with additional fodder based on cereals such as barley, wheat and maize together with a nitrogenous complement. When they have reached the age of slaughtering, they are brought to the butchery, which has not to be farer than eight hours to avoid the travel stress which could affect the meat quality. Finally the carcasses are selected, cut and packed for sale.
Appearance and Flavour
The meat of Agneau du Périgord PGI is from white to pale rose in colour, not dry and, on the contrary, very juicy. The thin layers of white fat, with a solid consistency, which cover it haves a sweet flavour and melt in mouth. The carcass weight spans from 15 kg to 21 kg.
History
Already since the 19th century, the practise of ovine breeding has been widespread in Périgord. In 1809, there were more than 667,400 heads and, despite they were mostly dedicated to the production of wool, many written documents from the 19th century confirm that these animals were farmed also due to the quality of their meat. Highly appreciated, Agneau du Périgord has become over time the typical dish of feasts, in particular Christmas and Eastern. In the early 20th century, the cook, famous as la Mazille, published a book with more than 300 recipes dedicated to this tasty meat. Its reputation is still undisputed and it is one of the distinctive dishes in the French regional cuisine.
Gastronomy
Agneau du Périgord PGI may be stored for a few days in the coolest compartment of refrigerator. It can be cooked in different ways depending on the cut of meat chosen. It can be cooked on a spit, in the oven or stewed or following the oriental recipe, meaning with spices and dry fruit. Amongst the traditional recipes, there is the carré d'Agneau du Périgord in walnut crust or with garlic cream, the ragout of Agneau du Périgord with beans or braised lamb with boletus.
Marketing
The product is sold as Agneau du Périgord PGI. It is sold fresh and cut in different slices: whole without head and offal, medium slices and pieces ready to be cut or in ready portions for consumption. It can be packed in food trays which guarantee a longer conservation and protect their excellent organoleptic features.
Distinctive Features
The breeds selected to produce Agneau du Périgord PGI are the most resistant, ideal to pasture in dry lands, poor of resources, like the Périgord. Plus they are able to reproduce naturally all year round.
