Butchery
More than 80 breeders in the western Aveyron region work together to produce veau fermier de l'Aveyron et du Ségala (IGP and Label rouge), raised under mother's milk on the schist and granite plateaus of the Ségala region, with only mother's milk and cereals until slaughter at 6 to 9 months (200 to 220 kg carcass weight). For sale on site or shipped by refrigerated parcel.
