Limousin cultivates the art of eating well, with its famous excellent quality beef and its AOP apples, ("Appellation d’Origine Protégée " - a protected brand). Tradition, quality, environment-friendliness and good taste are the main ingredients used in our region's cuisine!
Also known as the best meat in the world! Limousin's sturdy, reddish cows are omnipresent in the region’s landscape and have become an emblem of Limousin all over the world. The quality of Limousin's tasty, tender, exquisite, lean and juicy meat is undeniable. Limousin breeders combine quality meat with environment friendliness. Limousin cattle spends most of its time grazing the region’s prairies. The “prestige blazon” red label guarantees the meat’s top quality, controlled by authorities. Total transparency enables consumers to know exactly where their meat comes from. Limousin beef is a worldwide reference.
Web : www.limousine.org
Sheep have long been raised in the area, the meat being sold and the offal and smaller cuts being used to make a number of specialties. « L’agneau baronet du Limousin » is the best local lamb, raised according to strict criteria (for example, the grains they are fed differ with each new season).
In the « rue de la Boucherie » (Butcher’s street) in Limoges, butchers continue the tradition each year on the third Friday of October with « la frairie des petits ventres » (the little stomach fair) which began in 1861. Back then, the fair had a procession of decorated floats and a prize for the most impressive animals.
Nowadays it is an opportunity for the entire city to get together and taste local specialities, eat and have a good time .
Web : www.ovinlimousin.com
Cul Noir Pork
Cul noir pork (named this way because of the black colour of the pigs' hindquarters) is also an exceptionally tasty variety of meat. It is bred outdoors , in the Saint-Yrieix area and is exclusively fed acorns, roots and chestnuts.
Web : www.itp.asso.fr
Apple orchards in Limousin date back to the 1950s and over 5.000 hectares are dedicated to growing this fruit, mostly the rosy and sweet« golden delicious » variety. In 2004, Limousin apples were awarded the prestigious “AOP” label. (an award guaranteeing their exceptional quality).
Till this day, it is still the only apple in France with this label.
Most of Limousin’s orchards are on the «route de la pomme » (apple route) near Objat, St Yrieix and Pompadour. Visit them and taste our ciders and apple juice.
Web : www.pomme-limousin.org
Strawberries from Beaulieu-sur-Dordogne
Strawberry production takes place on the hillsides of Beaulieu. Three varieties in particular:”la gariguette”, “l’elsanta” and “la marat des bois” - over 2.000 tonnes are produced each year and a strawberry festival, the “Fête de la fraise”, takes place once a year in May and attracts over 20.000 visitors!
Raspberries are picked manually in Concèze, Lubersac and Juillac, in Corrèze, France's second raspberry producer. 800 tonnes are produced yearly (it takes about an hour to pick just 3 kg /6.6 lbs!)
A raspberry fest takes place every year where visitors can taste and buy liqueurs, syrups, vinegar, jam... In 1997, Concèze was in the Guinness book of world records for the largest strawberry pie ever made!
Web : www.framboises.com
Wild blueberries grow in the Monédières area. These berries have been organic for hundreds of years: they don't require any fertlizer, and the bushes they grow on only need to be trimmed once every 5 or 10 years. Picking takes place in the summer and is a bit tricky : the blueberries are handpicked, using a type of "comb".
Limousin has always been symbolized by a chestnut tree, also called the "bread tree", since chestnuts were the main food base here for centuries. In the beginning of the 18th century, chestnut trees covered 40% of Limousin's surface. Nowadays, these trees are mainly found in the "Pays des Feuillardiers" in Corrèze and in the south of Haute-Vienne.