Description
The Taureau de Camargue PDO is bull meat obtained exclusively from Raço de Biou and De Combat cattle breeds or their crossbreed.
Production Area
The production area of Taureau de Camargue PDO is located in the so-called "humid" area of the departments of Bouches-du-Rhône in the region Provence-Alpes-Azur and in the departments of Gard and Hérault in the region Languedoc-Roussillon.
Production Method
Raising must be made freely in the open air, and in an extensive way to protect the wild character of the animals.All animals undergo an annual health control, above all as regards the possibility of infective diseases. For about six months a year, between April and November, the forage-based diet of herds is interrupted. In this period, they are brought in the so-called humid area, a pasture in a bordered, marshy land, where they find the essential nurture. During winter, the diet is integrated with cereals of hay by-products, but always from the geographic production area. The animals for the production of the Taureau de Camargue PDO meat must remain for the entire cycle of life, in the production area. The slaughtered animals must weigh more than 100 kg or, in the case of heifers aged between 18 and 30 months, they must achieve 85 kg.
Appearance and Flavour
Taureau de Camargue PDO meat is characterized by scarce fat and is bright red colour. It is tasteful and aromatic and recalls, in terms of appearance and flavour, game.
History
The Taureau de Camargue PDO comes from the Raço de Biou breed, which has existed for centuries in the Camargue region, indeed, it is often mentioned in documents from the Gallic-Roman epoch. The other breed used to achieve the Taureau de Camargue PDO, the De Combat o Brava, was created from a Spanish breed and is dedicated to tauromachy. The farming methods are called manades and are located in the marshy areas of Camargue. The herd is guided and gathered by horse-riding cattlemen who are irreplaceable, as many locations are inaccessible with engine-driven vehicles.
Gastronomy
The Taureau de Camargue PDO can be conserved for a few days in the refrigerator, wrapped into the purchasing paper and stored in the coldest compartment. The different meat cuts enable to prepare a lot of dishes. One of the most used recipes in Camargue is the Gardianne (stewed bull meat with local black olives), a true traditional dish. The Taureau de Camargue PDO meat is generally served with Camargue rice and vegetables like carrots and onions, in addition to Mediterranean aromatic herbs to enhance its flavour.
Marketing
The product is sold as Taureau de Camargue PDO. It is marketed fresh, whole without head or in slices packed in trays with protected atmosphere which guarantee a longer conservation and keep its organoleptic features.
Distinctive Features
The raising practises in the open air give to the Taureau de Camargue PDO a peculiar taste and an appearance which make it similar to game.
