Highland Cattle? What is that? they would say in the local dialect.
Translate “What is it about?”.
The Highands, a beautiful story:
Originating from the Highlands of Scotland, the Highland Cat is characterized by its long, lyre-shaped horns and long, varied coat, which can be white, black, red, yellow, wolf, brindle or gray.
An exceptional production:
Highland cattle are raised for 3 to 4 years, which gives them a very fine grain of meat. The breeding, entirely natural, testifies to a meat which has a lot of tenacity and allows a long maturation, pledge of tenderness.
The little extras of this operation include:
- Atypical cows brushed regularly
- Outdoor and natural breeding
- Aged, tender and tasty meat
- A 100% highland beef charcuterie
Environmental commitment:
La Ferme du Far, named after the Pic du Far located behind the farm, is committed to respecting the life cycle of animals and the land. The herd, made up of about ten mother cows, grazes most of the year in moors, woods, and meadows surrounding the small village of Auzat.
The farm is committed to maintaining the mountain landscapes with its cows known to be ecological brushcutters.
Hikers going to the Pic du Montcalm via the Chemin des Tables will be able to admire some of these beautiful Scottish cows migrating in the summer to the Pla Subra area. Splendid!
A landscape and taste challenge:
Marijke and Romain have a twofold objective: to reopen pastures that have become moorland and woods over the last 50 years, and to offer you high-quality beef and cold cuts. Highland beef is renowned for its exceptional qualities: tender, tasty, marbled, rich in Omega 3 fatty acids and low in cholesterol.
A real invitation to discover the flavors of great local initiatives!
Location
Ariège Pyrenees
- Undergoing organic conversion
Prices / Opening
Payment method
- Bank / credit card
- Cheque
- Cash
Services
Services
- Shipped to your door
- Withdrawal from the farm
