french animal breeds

Prim’ Holstein

• world’s leading milk producer

• Originated in Northern Europe (found all over the world now)

• Produces 9,411 kg of milk in 352 days

• 2.2 million cows of this breed in France

Montbéliarde

• dairy mixed breed originating from Franche-Comté

• Produces a “balanced” milk that is well suited to cheese production

• Breed is authorized in 10 dairy PDOs

• Head is always white

• Red piebald coat

Normande

• dairy mixed breed

• Present in many northwestern PDOs

• Quality chain for its meat

• Milk is very fatty and widely used for PDO butter and cream

• Coat is brindle

Abondance

• originally from Haute-Savoie

• Lower milk production

• A hardy breed well adapted to mountainous areas and rugged terrain

• Associated with alpine cheeses such as Beaufort and Reblochon

• Coat, ears, and eye rims are red

Brune (“Alpine Brune”)

• originally from Switzerland

• Calm, docile cow

• Numbers are increasing but still not many in France

Charolaise

• originally from southern Burgundy

• France’s leading suckler breed

• Interesting beef conformation and good growth performance

• Has a corresponding PDO

Limousine

• suckling breed

• Majority in southwestern France

• Originated in the Massif Central

• interesting for its beef growth and beef conformation but also for its maternal qualities

Blonde d’Aquitaine

• originally from southwestern France

• Has good beefy conformation

• Resists hot weather well

• Used in central and South America as a cross with the zebu

aubrac

• highly adapted to difficult areas (mountains, hot weather, etc.)

• Has seen a sharp increase in numbers over the past 10 years (+48%)

• A Label rouge and an IGP are associated with it

• Mainly found in Aveyron today

True statements about the Salers breed

• she has long lyre-shaped horns

• A very hardy cow, adapted to both hot and cold weather

• Originally from the Massif Central

• It’s hair is dark brown (mahogany colored), long and curly

• Mixed breed but now mainly used for suckling

Bresse Chicken

• known for its high-quality meat

• Often referred to as the “King of Poultry”

Marans Chicken

• known for its dark brown eggs

• Often referred to as the “chocolate egg layer”

Burgundy snail

• known for its large size

• Often used in traditional French cuisine, such as escargots à la bourguignonne

Fauve de Bourgogne Rabbit

• known for its reddish-brown fur

• Often raised for its meat and fur quality

Noir de Bigorre Pig

• known for its high-quality, marbled meat

• Often raised in the Pyrenees region