Reared in the Mézenc massif, north-west of Ardèche and south-east of Haute-Loire, the Fin Gras beef of Mézenc is a seasonal meat, very prized by gourmets, and only eaten between February and June. Lightly marbled with fat, the Fin Gras AOC beef of Mézenc is famous for its unique flavour. Its quality is connected to traditional skills: the beasts are fattened in the winter on hay from the Mézenc massif mixed with the famous Alpine fennel or cittern, an aniseed-scented plant which livestock love, once it is dried within the hay.
Completely dedicated to agriculture and the tradition of Fin Gras in Mézenc, the House of Fin Gras (Maison du Fin Gras) at Chaudeyrolles, a small village in Haute-Loire, will enable you to find out more about hay-growing, breeds of cow, the work of the breeder and the Fin Gras AOC meat.
Every year, in the first weekend in June, there is a big festival to mark the end of the Fin Gras beef season, in one of the Mézenc massif villages, with processions of animals, a local produce market, shows and of course a meal including the Fin Gras beef!