Sheep meat - Virgine Cosnay

Virginie raises a flock of Tarascona sheep. She transhumes in summer on the heights of Etsaut, in the heart of the National Park, thus allowing to alternate the food of her ewes between hay, grass and organic cereals. The ewes are cared for with homeopathy and aromatherapy. Virginie offers, for direct sale, shoulder, leg, chops and stew.