Home | Version française
You are here : Homepage » Informations search » Living environment, culture & media » Culture & Media » Gastronomy » La viande

EVE direct

If you can't find the information
you are looking for ?
Contact us


  Ajouter au panier

The flavoursome and marbled Normande beef, well known to amateurs of quality meat.
The delicate aroma of salt meadow lamb stems from the salty vegetation on the shores where the lambs graze.
Bayeux pork with its characteristic flavour


If ever there were an animal capable of harmoniously blending with its surroundings, with its white, tawny brown and blond spotted coat, the Normande cow fits the bill, to such an extent that it has become a regional emblem.
The Normande breed is one of those known as mixed races (producing both milk and beef).
Normandy is a region with an important dairy trade; its beef production therefore essentially originates from dairy cows. The Normande cow's milk, with its rich fat and protein content, is sought after by dairy transformers and has largely contributed to the reputation of Normandy's fresh creams and cheeses.
Culled cows are still the main source of red meat, followed by veal calves, young bulls and bullocks. Over several recent years, young bulls or bull calves have been developed, in excess of bullocks.
An increasing number of breeders are committed to quality control measures
- The Filière Qualité Race Normande quality label enhances the value of the Normande race through a Product Conformity
Certificate (4,000 Normande race breeders have joined the FQRN quality programme)
- Proceedings for the attribution of the AOC quality label to the "traditional Normande beef" ("bringé", brown) are underway.
They concern Normande race castrated males, born, bred and slaughtered in and around Normandy grazing grounds.
The feeding ration must comprise at least 60% of grass, excluding the corn ensilage during the three months immediately
prior to slaughter, which should take place between the age of 30 and 48 months.


Grazing lambs of the Rouge de La Hague breed (also known as Roussine), or Suffolk breed, who graze the aromatic vegetation composed of halophile plants accustomed to the presence of salt water. The delicate taste of their flesh comes from the grassy shores where the lambs freely graze
- 45 producers in the Mont Saint-Michel Bay – 5,650 ewes – commercialised under the brand name "Le Grévin"
- 71 producers in Havre du Cotentin – 5,000 ewes – commercialised under the brand name "Agneau des Havres du Cotentin"


Cross-bred from the Normand pig and the Berkshire sow in the 19th Century, the Bayeux pig, easily recognisable with its white coat with black spots, has the reputation of being hardy and fertile (10 to 20 piglets/litter). There is an increasing demand for its superior quality meat. It now benefits from an international reputation.
In Bayeux, a gourmet festival is dedicated to this age-old, robust breed.

  • Vaches normandes à l'herbage
  • Tranche de boeuf
  • Cochon de Bayeux
  • Tranche de jambon fumé
  • Moutons de pré-salé dans la baie du Mont-Saint-Mic