Veau d'Aveyron et du Ségala

Veau d'Aveyron et du Ségala is fresh veal meat from young calves that are slaughtered before they are 10 months old. The calves must be born and reared in the French regions of Aveyron, Cantal, Tarn, Tarn-et-Garonne and Lot. They feed on their mother's milk from their birth, which is additionaly supplemented with cereals.

As a result, the meat is tender, pink, very juicy and tasty, renowned for its qualities since the 19th century regarding consumers in South-East France and Paris. It is meant to be enjoyed either grilled, roasted or stewed and it is recommended to take the meat out of the refrigerator 30 minutes before cooking so that its supple texture is restored.