Description
The Veau de l'Aveyron et du Ségala PGI is veal meat obtained from animals of the following breeds: Limousine and Blonde d'Aquitaine and their crossbreeds.
Production Area
The production area of Veau de l'Aveyron et du Ségala PGI is located in 75 cantons subdivided into the departments of Aveyron, Tarn, Lot, Tarn-et-Garonne in the Midi-Pyrenees region, and in the Cantal department in the Auvergne region.
Production Method
The farming of these animals follows some severe rules, above all as regards their diet. Indeed, calves are nurtured only with milk and cereal in line with an ancient tradition. Until weaning, milk is the base of the calf nurture for the entire period which it passes at the farm. Only a complementary cereal-based integration is allowed. The use of silo products or of substances with hormonal effects and growth accelerators is forbidden. During its life, the calf eats about 2.300 l of milk and about 500 kg of cereals. Slaughtering takes place when the animal weighs 170-250 kg and within 10 months of age.
Appearance and Flavour
Veau de l'Aveyron et du Ségala PGI meat is pink in colour, highly tender and has a strong taste.
History
The origin of Veau de l'Aveyron et du Ségala PGI is closely linked to the ancient cultivation of cereals, which has been made for a long time in the geographic production area. This link is confirmed also by the Ségala denomination, which comes from ségale (rye), cereal cultivated in the region. The production of heavy calves has strongly developed and has been maintained thanks to the symbiosis due to the antique presence of cattle and the traditional production of cereals.
Gastronomy
The Veau de l'Aveyron et du Ségala PGI can be conserved for a few days in the refrigerator wrapped into the purchasing paper and stored in the coldest compartment. It can be cooked in different ways depending on the meat cut chosen. To achieve the ideal cooking level, after having taken the meat from the refrigerator, it is suggested to leave it for about 30 minutes at room temperature. In this way, a higher elasticity of the meat is guaranteed and a too rapid cooling down after cooking is avoided. The most traditional recipes where this product is protagonist are the Blanquette, with calf shoulder and carrots in a white sauce, or the veal roulades, called Paupiette.
Marketing
The product is sold as Veau de l'Aveyron et du Ségala PGI. It is marketed fresh, whole without head or in slices packed in trays with protected atmosphere which guarantee a longer conservation and keep unaltered its organoleptic features.
Distinctive Features
The tenderness and delicate flavour of Veau de l'Aveyron et du Ségala PGI are due to the accurate breeding techniques and the quality cereals used to feed animals.
