Sheep meat - GAEC Bexka
Salistre
64490 Etsaut
France
Elise and Olivier transhume every year, during five months, with their herds of cows and ewes on the estives of Lucharry and Salistre in Etsaut.
They produce veal in boxes, minced steaks and offer ready-made dishes such as veal axoa, bolognese or navarin of mutton.
The lambs are raised under the mother until the age of five months. They follow her to the mountain pastures where they develop into "moutonnets". They come back down in September to start fattening with chestnuts in the woods, then finally in sheepfolds with cereals.
The slow growth gives the meat a magnificent flavor and a good resistance in cooking.
Olivier proposes you the mustonnet by half or whole
The weight per half mutton is between 6 and 7 kg.
The cut is up to you, per half mutton you have the choice :
- whole shoulder and leg,
- sliced shoulder and whole leg,
- whole shoulder and leg sliced,
- all sliced.
The ribs will be sliced in all configurations.
The pieces of meat are vacuum-packed, labeled and presented in a carton.
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