Meat and fish

Exceptional dishes, both traditional and more unusual.

Travel between Aubrac and the Gorges du Tarn and let yourself be enchanted by the diversity of meats and fish that will make each of your meals an unforgettable experience.

AllaboutMeat and Fish

Between the high plateaus of Aubrac, the Causses and the Lot Valley, the land and the river combine to offer us exceptional local meats and fish:

beef and veal, duck, farm-raised pork, trout, kid… and even ostrich!

Charcuterie stall, sausage, salami, ham...

Local charcuterie - home-made dry sausage and salami

Meats

The most famous of these is Aubrac beef, from a historic local breed(Aubrac plateau) that is both tender and tasty, and known throughout France.

If you’re a meat lover, you’ll be able to sample it in the area’s restaurants, or buy it from local butchers and producers.

The fish

When it comes to fish, you won’t want to miss the trout from St-Frézal (La Canourgue), fario and rainbow trout in all their forms: whole fresh trout, plain or smoked trout fillets, in terrines…

These products are sold direct from the La Canourgue fish farm, as well as at market stalls and the local supermarket.

All about

meat

local

Where to get good local meat?
You’ll have to go straight to the local butcher’s… quality is guaranteed!
And don’t hesitate to visit the local markets, where you’ll find some excellent charcuterie.
Where to get good local fish?
You’ll find fresh fish all over the Lot Valley! Or head to Aubrac, to the Etang de Bonnecombe, to catch or buy some.
Where can you enjoy these great local products?
If you’re looking for good addresses, check out our gourmet guide! Restaurants, farms, local producers, recipes from ….you’ll find all the information you need for a gourmet vacation.