Favourable climatic and agricultural conditions in Nouvelle Aquitaine (Poitou Charentes) make it an ideal area for goat breeding. Today it’s the primary production area of milk-fed kid and it houses 30% of the country’s kid livestock. (1)
The slaughter of rabbit and milk fed kid have historically been part of our company’s heritage, given the optimum conditions for rearing and favourable climatic conditions in our area. We have tirelessly worked with both products to bring to the tables of FRANCE a taste of yesteryear, coupled with embracing today’s consumer tastes.
LOEUL & PIRIOT is the European market leader in milk-fed kid, thanks to a savoir faire of decades of experience in meat processing and butchery.
Milk-fed kid is traditionally eaten at Christmas and Easter, and has for some time retained its festive character.
For several years now, we have put in place a business plan with the following goals in mind:
With our partners in the kid meat industry, we have taken an active part in developing a product specification for milk fed kid production ( Viande de Cheverau de France).
LOEUL & PIRIOT market milk-fed kid born reared and processed in France.
All the milk-fed kid processed by LOEUL & PIRIOT is milk fed. This brings a particular tenderness and flavour to the meat.
Cabriade: A brand dedicated to large scale distribution.
We launched our Cabriade brand that contains simple to prepare cuts, suitable for various methods of cooking. Most notably the half milk-fed kid, consisting of the shoulder and gigot (leg).
These cuts allow consumers to easily prepare this unique tasting meat.
Gigot : a tender cut where the flavour is more nuanced, liked by most.
Saddle : An ideal cut for grilling to bring out the flavours
Shoulder : A fleshy cut , delicate in flavour
Suggestions for preparation and cooking according to each cut.
(1) Journal d’information de la région Poitou – Charentes – number 11 April 2014)