Fine food and local produce

Veal from the Aveyron and Ségala areas enjoys a reputation that extends far beyond our borders, in particular with consumers in Italy and Catalonia.

Veal from the Aveyron and Ségala areas that has been awarded the Label Rouge quality label is a pink-coloured meat, with a reputation for being as tender as it is flavoursome, and very healthy.

The production area is a geological area of acid soils, where calf-rearing for meat on a small scale has long been associated with the cultivation of rye (seigle in French), from which the name Ségala is derived.

There are two types of production:
> in the north of the Tarn, veal from Aveyron and Ségala
> in the south of the Tarn, veal calves raised with their mothers, known locally as "Lauragais veal"

The Tarn also produces pork and lamb, offering high-quality products with a focus on food safety and respect for animal welfare.

Free-range produce: from duck in all its forms (foie gras, magret, (breast fillets) conserve, pâté and more) to pigeons and other poultry, not forgetting goat's, ewe's and cow's milk cheeses.