Division 3.6 Specific rules on slicing, grating, packaging, etc.

The carcasses must be cut in the geographical area. The carcasses of animals slaughtered for the ‘Taureau de Camargue’ PDO are smaller on average than those of slaughter cattle and therefore special know-how is needed to make the most of their small size. This know-how has been preserved solely in the geographical area, which is practically the only place on French territory where the two breeds used for the ‘Taureau de Camargue’ PDO have been reared.