Veau du Limousin (Limousin veal)
IGP Veau du Limousin is the carcass of calves slaughtered at the age of 3 to 5 months. Carcass weight is between 85 and 150 kg.
Geographical area : The following Departments: Haute-Vienne, Creuse, Corrèze, Indre, Charente, Vienne, Dordogne, Lot, Cantal and Puy de Dôme in France
Evidence of origin : Evidence of the origin of the product is provided by identification of the animals during rearing and by a numbered identification sheet drawn up at the slaughterhouse and accompanying each carcass. Each slaughterhouse maintains a labelling register and retail butchers marketing Limousin veal are bound by exclusive sale contracts.
Acquisition : Calves born on the holding, of pure Limousin or Charollais breed or derived from crosses between these two breeds or of saler breeds are suckled by the natural or adoptive dam. Where necessary, in the case only of holdings which do not sell milk, feeding may be supplemented by adjuvants (sugar, fresh eggs) and by a complete suckler feed whose composition is rigorously specified and which is limited in quantity to 35 kg per calf.
Link : The link with geographical origin is based on:
(1) A characteristic: the whiteness of the meat from calves born and raised in this region. This whiteness is linked to the natural ircn deficiency of the soil in the region which causes an iron deficiency in the calves' dams.
(2) A reputation: the reputation of Limousin calves owes much to this characteristic and dates back to the late 19th century. Even today, Limousin calves enjoy a very good reputation in regional and national gastronomy.
(3) Background: as a result of economic difficulties, many rearers specialized in the production of calves from the end of the 19th century onwards. This trend has if anything become more marked and has accordingly made Limousin the most important region for the production of milk calves at foot. The first quality guarantee label, obtained in 1970, allowed this top-of-the-range production to be identified and made available without a premium to consumers.
Gastronomy : IGP Veau du Limousin 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 IGP Veau du Limousin, we can mention the Blanquette made of calf shoulder meat and carrots in white sauce and veal roulades, famous as Paupiette.
Reference: The European Commission