Division 3.7 Specific rules on labelling

‘Taureau de Camargue’ PDO meat is identified when the carcass is whole, at the stage between the weighing of the carcass for tax purposes and its emergence from the chilling room.

A stamp identifying the PDO is then immediately applied to the different muscles (in eight spots). The stamp is issued by the Institut national de l’origine et de la qualité.

Up to the final distribution stage, the carcass and pieces of meat cut from it are accompanied by an identification label displaying at least:

• the designation;

• the slaughter number;

• the name of the farm written clearly;

• the name and address of the cutting plant or slaughterhouse;

• the European Union PDO logo.