Description
The Veau du Limousin PGI is veal obtained by Limousine and Charolaise cattle breeds and crossbreeds, also with Limousine-Salers breed
Production Area
The production area of Veau du Limousin PGI is principally located in the three departments of Limousin and in the departments of Dordogne in the Aquitaine region and Charente in the Poitou-Charentes region. It includes also some municipal areas located in the department of Indre and Cher in the Centre region; some few cantons of Vienne in the Poitou-Charentes region; Lot in the Midi-Pyrenees region and Allier, Cantal and Puy-de-Dôme in the Auvergne region.
Production Method
The animals are nursed directly by the mothers, independently from their parental line (in other words other cows can nurse them). If there is a higher need of food, the farms which do not sell milk, can integrate their nurture with fresh eggs and sugar. In addition, other farming products are allowed if rigorously according to the composition allowed and in the limited amount of 35 kg per calf. The calves are butchered when aged between three and five months. The carcass weight amounts from 85 kg to 150 kg.
Appearance and Flavour
Veau du Limousin PGI flesh is light pink in colour and features a compact appearance. The noble fats of mother's milk give it special tenderness and a slight aftertaste of hazelnut.
History
Since the end of the 19th century, due to an economic crisis, many farmers of Limousin specialised in the production of calves. This tradition turned the region into an important production area of suckling calves. The quality of Veau du Limousin PGI is due to the perfect balance between the quality milk they drink and the ancestral knowhow of the farmers in the production area.
Gastronomy
The Veau du Limousin PGI can be conserved for a few days in the refrigerator, wrapped into the purchasing paper and stored in the coldest compartment. It is ideal for different recipes, but the meat must be left at room temperature for almost half an hour before cooking. In this way the elasticity of fabrics is recovered avoiding a too rapid cooling at the end of cooking. Amongst the most traditional dishes which enhance the flavour of Veau du Limousin PGI, we can mention the Blanquette made of calf shoulder meat and carrots in white sauce and veal roulades, famous as Paupiette.
Marketing
The product is sold as Veau du Limousin PGI. It is marketed fresh, whole without head or in slices packed in trays with protected atmosphere which guarantee a longer conservation and keep its organoleptic features.
Distinctive Features
The Veau du Limousin PGI flesh is white-rosy colour due its natural lack of iron which characterises the geographic production area.
