Volailles d'Auvergne is fresh or frozen poultry meat of a superior quality from the French region of Auvergne and neighboring districts. In the past, the meat was sold at important poultry markets in the region and the production was revived again in the 1960s.

The animals are reared in the open air and feed on cereals, making the meat succulent and firm. It can be sold as whole, oven-ready meals or in sections. Every step of the production process is closely monitored and the high nutritional value of the meat, along with its low-fat content, make it especially popular in the region. 

Agneau du Bourbonnais are lambs reared in the Allier region and the nearby French cantons since the 18th century. Originally reared for wool, Bourbonnais lambs are today raised for their succulent meat marbled with firm, white portions of fat.

Except for the first 60 days when they only drink their mother's milk, the free-pastured lambs graze on grass and aromatic herbs from the rich Allier meadows. They are reared for 90 to 210 days until their meat develops the desired organoleptic qualities. 

Volailles du Velay is poultry from the French region of Haute-Loire and the neighboring districts Viverols and Arlanc. Poultry breeding and rearing exists on the local farms for the past few centuries, when it was mostly done by women and the products were sold at the local markets.

The animals (chicken, turkey, ducks, capons, guinea fowl) feed on a diet that includes more than 75% cereals, and they are slaughtered when they are at least 84 days old. The meat has a firm texture and excellent organoleptic qualities, which is why it enjoys a great reputation in the region.

Fin Gras is fresh beef meat from slowly fattened heifers that are at least 24 months old and castrated males at least 30 months old. The beef is grown and reared in the French regions of Ardeche, Haute-Loire and Lozére where the cattle feed mostly on pasture grass and hay mixed with Alpine fennel.

The meat is lightly marbled with creamy white fat and is bright red to purple. The texture is delicate and tender, smooth and juicy with an intense, strong taste that lingers on the palate, varying depending on the way it is served - either raw, grilled or stewed. 

Boeuf Charolais du Bourbonnais is the meat of adult bovines that come from the Charolais breed, reared in the department of Allier in France. The minimum time that the animals (heifers, bulls and cows) must be reared before being sold as fresh meat is 30 months.

During that time, the animals feed on cereals, grass, cake, roots, tubers and dried and concentrated feeds. The heifers must weigh at least 290 kilograms, the bulls 340 kilograms and the cows at least 330 kilograms. The meat has a strong flavor and tender consistency and has a much-valued marbled taste because the cattle are allowed to grow at their natural pace and the calves must always be raised by their mothers. 

Dinde de Bresse is a farm turkey from the favorable Bresse region in France, produced specifically for the winter festive period, Christmas and New Year as a traditional meal. The turkeys have white flesh and skin, while their feathers and feet are black.

They feed on a cereal-based diet of buckwheat and maize, making sure that the meat is of the highest quality. Because of its unique characteristics and the tender, succulent meat, it holds a high market value in France, but it is surely worth it. Although it is usually prepared at festive times roasted in an oven, it can be prepared as turkey breast fillets, stuffed with herbs, chestnuts, or as escalopes of turkey breast - sliced meat with a cream sauce.

Volaille de Bresse is the white variety of poultry from the French region Bresse and the Bresse breed. The birds have blue feet, a red crest and white feathers and flesh, which has been mentioned in the municipal records since the 16th century.

In the mid-19th century, a famous gourmet even wrote about the succulence of the Bresse poultry meat. The animals graze on the vast grassland and feed on the natural growing food - cereal, maize and buckwheat. Bresse chicken produces a marbling of the meat effect during the fattening period, and so, just like beef, develops the juiciest, firm, yet tender meat possible, infused with the flavor of all the local leaves and seeds. 

Porc d'Auvergne is a uniquely tasting fresh meat from pigs reared in the open air in the French region of Auvergne with its numerous cantons and municipalities, mountains and valleys with a favorable level of rainfall, beneficial to the soil on which the pigs spend their days.

The animals feed on a diet of at least 75% cereals and cereal-based products, making the meat firm and homogeneously red in color. It is neither light nor dark, and the back fat is firm and white. When cooked or roasted, Auvergne pork is delicately tender and very juicy with a typical, pleasant, pork taste, a strong smell and is very succulent and well marbled. 

Pintade de l'Ardèche is guinea fowl meat of the highest quality, produced in the French region of Ardéche. The animals are reared in the open air where they roam the ranges freely, their diet consisting of 100% vegetables, minerals and vitamins, and 80% of it being cereals.

They can not be slaughtered until they are at least 94 days old, making the meat finer than in other poultry where 77 days is the standard for slaughter. These rustic animals have white to yellow skin and gray legs, with firm meat that is low in fat, has an intense taste and dark color.