Mountain breeders in Auzat, Marijke and Romain are passionate about breeding Highland cows to produce high-quality meat, in the heart of the Ariege Pyrenees, at an altitude of 740 meters, in the Vicdessos valley.
Highland Cattle? Quésaco? you'd say in local dialect.
Translate "What's it all about?
Highland Cattle, a beautiful story:
Native to the Scottish Highlands, the Highland is characterized by its long, lyre-shaped horns and long, varied coat, which can be white, black, red, yellow, fluke, brindle or gray.
Exceptional production:
Highland cattle are raised for 3? to 4 years, giving them a very fine meat texture. The all-natural rearing process ensures that the meat holds up well and matures for a long time, guaranteeing tenderness.
This farm's little extras include :
- Atypical cows regularly brushed
- Natural, free-range rearing
- Tender, flavorful, matured meat
- 100% highland beef charcuterie
Environmental commitment:
Ferme du Far, named after the Pic du Far behind the farm, is committed to respecting the life cycle of both animals and land. The herd, made up of a dozen mother cows, grazes most of the year on the moors, woods and meadows around the small village of Auzat.
The farm is committed to maintaining the mountain landscapes with its cows, renowned for their ecological brush-cutting skills.
Hikers heading to the Pic du Montcalm via the Chemin des Tables will be able to admire some of these beautiful Scottish cows transhumantly grazing the Pla Subra area in summer. Magnificent!
A challenge for landscape and taste:
Marijke and Romain's aim is twofold: to reopen pastures that have become moorland and woodland over the last 50 years, and to let you enjoy top-quality beef and charcuterie. 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 flavours of great local initiatives!
By reservation only.
All pieces are vacuum-packed and labeled individually or in pairs.
Orders to be picked up at the farm.
Delivery possible according to area.
Translate "What's it all about?
Highland Cattle, a beautiful story:
Native to the Scottish Highlands, the Highland is characterized by its long, lyre-shaped horns and long, varied coat, which can be white, black, red, yellow, fluke, brindle or gray.
Exceptional production:
Highland cattle are raised for 3? to 4 years, giving them a very fine meat texture. The all-natural rearing process ensures that the meat holds up well and matures for a long time, guaranteeing tenderness.
This farm's little extras include :
- Atypical cows regularly brushed
- Natural, free-range rearing
- Tender, flavorful, matured meat
- 100% highland beef charcuterie
Environmental commitment:
Ferme du Far, named after the Pic du Far behind the farm, is committed to respecting the life cycle of both animals and land. The herd, made up of a dozen mother cows, grazes most of the year on the moors, woods and meadows around the small village of Auzat.
The farm is committed to maintaining the mountain landscapes with its cows, renowned for their ecological brush-cutting skills.
Hikers heading to the Pic du Montcalm via the Chemin des Tables will be able to admire some of these beautiful Scottish cows transhumantly grazing the Pla Subra area in summer. Magnificent!
A challenge for landscape and taste:
Marijke and Romain's aim is twofold: to reopen pastures that have become moorland and woodland over the last 50 years, and to let you enjoy top-quality beef and charcuterie. 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 flavours of great local initiatives!
By reservation only.
All pieces are vacuum-packed and labeled individually or in pairs.
Orders to be picked up at the farm.
Delivery possible according to area.
