Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2026-03-16
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Auvergne-Rhône-Alpes, Centre-Val de Loire, France, Nouvelle-Aquitaine, Occitanie, consumer information, designation of origin, labelling, offal, product designation, quality control of agricultural products, veal








C_202601639EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1639


16.3.2026






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2026/1639)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)



                     ‘Veau du Limousin’
                  


EU Reference number: PGI-FR-0189-AM01 – 19.12.2025
                  

1.   Product name


               ‘Veau du Limousin’
            
2.   Geographical indication type







☐


PDO










☑


PGI










☐


GI




3.   Sector







☑


Agricultural products










☐


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

France
5.   National authority communicating the standard amendment


Organisation

Ministry of Agriculture, Agri-food and Food Sovereignty
6.   Qualification as standard amendment

The application for amendment to the ‘Veau du Limousin’ PGI does not involve any of the three situations constituting a Union amendment; specifically, it does not:






(a)


include a change in the name of the protected geographical indication;










(b)


risk voiding the link to the geographical area;










(c)


entail further restrictions on the marketing of the product.




The French authorities therefore consider that the application is for a standard amendment.
7.   Description of the approved standard amendment(s)


Title

Responsible department in the Member State

Description

The ‘Competent authority in the Member State’ section has been added, giving the contact details for the National Institute of Origin and Quality (Institut national de la qualité et de l’origine – INAO) in accordance with Regulation (EU) 2024/1143.






☐


The amendment affects the single document.





Title

Applicant group

Description

Initially managed by the Limousin Regional Chamber of Agriculture, the PGI ‘Veau du Limousin’ has been managed since 2007 by LIMOUSIN PROMOTION, the body that brings together the operators of this PGI. All of the details on the Limousin Regional Chamber of Agriculture and the ‘Veau du Limousin’ sector have been deleted. The contact details for LIMOUSIN PROMOTION have been added.






☐


The amendment affects the single document.





Title

Product description

Description

Maximum carcass weight:
The maximum carcass weight has been raised from 150 kg to 175 kg. The provision ‘it shall be permitted for 10 % of the carcasses in a given lot for slaughter to exceed 150 kg as long as the individual weight does not exceed 170 kg’ has been deleted.
Maximum age of calves:
The maximum age for the calves at slaughter has been increased from five months to five and a half months (i.e. 168 days). It has been added that the minimum age at slaughter shall be 91 days.
Breed:
The provision ‘The calves shall come from animals belonging to Limousin and Charolais suckler herds, crosses between those two breeds or Limousin-Salers crosses’ has been replaced by ‘
                     “Veau du Limousin” calves shall be either Limousin or Charolais, or a cross between a Limousin parent with the other parent coming from the Charolais, Salers, Normand or Montbéliard breeds.’
                  
Degree of fat cover:
Criteria have been added on how the carcass conformation should be assessed: ‘The conformation classes for “Veau du Limousin” carcasses shall be E, U or R, with a fat cover score of 2 or 3.’
                  
Meat colour:
A description of the colour of ‘Veau du Limousin’ meat has been added: ‘The colour of raw “Veau du Limousin” meat ranges from white to pink.’
                  
Types of presentation:
Details have been provided on the products that are eligible for the PGI, i.e. meat (carcasses, half carcasses, quarters and cuts), minced meat or meat in carpaccio form, and a list of offal products.
It is specified that all of these products shall be sold either fresh or deep-frozen.






☑


The amendment affects the single document.





Title

Geographical area

Description

It has been clarified that the calves are born within the geographical area.
The information on the geographical area has been updated in accordance with the national requirements in this regard. The geographical area for inclusion is that which results from combining the map and the list of cantons that featured in the previous version of the product specification.






☑


The amendment affects the single document.





Title

Evidence that the product originates in the area

Description

The information on traceability has been updated in accordance with the amendments to the product specification as a whole. Information has been added on declarations and registers that are useful for the purposes of monitoring production conditions.






☐


The amendment affects the single document.





Title

Description of the method of production

Description

Historical background:
The sections of the previous version of the product specification entitled ‘Long-standing expertise’ and ‘Specific equipment and working methods’, cited as examples of age-old practices (some of which have since evolved), have been deleted.
Calves intended for the renewal of breeding herds:
The following provision, previously included under the heading ‘Description of the product’ has been deleted: ‘Within the same holding, only one type of veal production shall be permitted, in accordance with the standards laid down in this specification.’
                  
The following provision has been added: ‘Calves born on the holding and intended to ensure the renewal of the breeding herd on the holding may be reared on the same site as calves intended for the PGI, on the condition that those that are intended for herd renewal be entered on the livestock register to ensure proper control of the calves intended for the PGI and the traceability of their feed.’
                  
Birth:
The provision ‘The calves shall be born on the holding. To compensate for possible losses, the adoption of calves aged up to three weeks may be permitted, subject to their meeting all of the rearing requirements specified below’, which featured in the ‘Description of the product’ section, has been deleted and replaced by: ‘The calves shall be born and reared on the same holding.’
                  
Buildings:
Requirements have been laid down for the buildings where the animals are housed: availability of natural light, permanent access to a watering system for the mothers, availability of soft, dry plant-based bedding for mothers and calves, natural or mechanical ventilation, disinfection at least on an annual basis.
Feed for mothers and nurse cows:
Provisions have been added on the feed for mothers and nurse cows. It is specified that mothers and nurse cows shall be reared with alternating cycles between pasture and the fold, with a minimum grazing period of six months per year. It is also specified that at least 70 % of their feed must originate from the holding. It is further required that their feed be GMO-free and that no chemical silage agents be used in silage production. Another requirement is that silage shall not account for their only daily feed.
A feeding plan has been added to lay down feed requirements for the period in which they have access to pasture and when they are kept indoors.
Feeding and watering of calves:
It has been specified that suckling shall account for at least 85 % (dry matter) of the feed received by calves over their lifetime until they are sent for slaughter, and that calves shall not be given access to troughs. These provisions replace the previous wording whereby complete milk replacer feed was permitted up to a maximum of 10 % of the total milk consumed by the animal.
In addition, the possibility of the calves’ diet being supplemented with traditional foods (sugar, fresh eggs) and complementary milk replacer feed has been extended to all farms, whereas in the previous version of the specification, this was only permitted on farms that did not sell milk.
The maximum limit for distributed complementary feed has been raised from 35 to 50 kilograms (in dry matter) per calf. It has been added that complementary milk replacers are only permitted once the calves are 45 days old and that their use shall be limited to the two and a half months prior to slaughter.
As with mothers and nurse cows, it has been added that the calves’ feed shall be GMO-free.
The composition of the complementary milk replacer feed has been added, along with a list of authorised raw materials and prohibited additive categories and functional groups.
Care for the calves:
A provision has been added whereby treatment of calves with antibiotics shall not be allowed in the two months prior to slaughter.
Rounding up and transportation to the slaughterhouse:
Provisions have been added to regulate how the calves are rounded up and transported to the slaughterhouse:






—


a ban on the use of allopathic tranquillisers and electric prods;










—


limits in terms of time (7 hours) or distance (200 km) when transporting calves;










—


the possibility of the animals being gathered at live market or assembly centres has been added;










—


a requirement has been added to ensure cleanliness until such time as the calves are dispatched.




Slaughter:
Provisions have been added to regulate the time between the last drink and slaughter and the waiting time at the slaughterhouse, as well as the minimum conditions to be met when taking them to the stunning station.
Post-slaughter operations:
A number of provisions have been added to specify the requirements for:






—


chilling (conditions in which meat is to be cooled);










—


carcass selection (fat cover, colour and firmness, colour of carcasses);










—


location for packaging of cuts;










—


deep-freezing (ban on freezing except for meat intended for the production of deep-frozen minced meat);










—


preparation of minced meat and carpaccio (maximum time allowed for processing after slaughter, fat composition, collagen/ protein ratio, mincing diameter, conditions for moulding where applicable, maximum proportion of frozen meat that can be used to make deep-frozen minced meat).










☑


The amendment affects the single document.





Title

Elements justifying the link with the geographical environment

Description

The sections of the previous version of the product specification entitled ‘Link with the natural environment’ and ‘History’ have been replaced by a section entitled ‘Elements justifying the link with the geographical area’.
The newly drafted section is arranged in three subsections: ‘Specificities of the geographical area’, ‘Specificity of the product’ and ‘Causal link between the geographical area and the quality or characteristics of the product’.
The basis for the link remains unchanged.






☑


The amendment affects the single document.





Title

Inspection body

Description

All of the provisions detailing the structure of the previous inspection body, the inspection plan, the traceability of the products and the distribution channels have been deleted.
The contact details of the authorities responsible for inspections at national level are now provided, i.e. the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). The name and contact details of the certification body can be found on the INAO website and in the European Commission’s database.






☐


The amendment affects the single document.





Title

Labelling

Description

The current paragraph has been deleted and replaced by a sentence describing the mandatory regulatory elements specific to geographical indications.






☐


The amendment affects the single document.





Title

National requirements

Description

This section is presented in the form of a table showing the main items to be checked and the evaluation methods to be used.






☐


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products



                     ‘Veau du Limousin’
                  


EU Reference number: PGI-FR-0189-AM01 – 19.12.2025
                  

1.   Name(s)


               ‘Veau du Limousin’
            
2.   Geographical indication type







☐


PDO










☑


PGI










☐


GI




3.   Country to which the defined geographical area belongs

France
4.   Description of the agricultural product

4.1.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143

02 – MEAT AND EDIBLE MEAT OFFAL
4.2.   Description of the agricultural product to which the registered name applies


                  ‘Veau du Limousin’ calves shall be either Limousin or Charolais, or a cross between a Limousin parent with the other parent coming from the Charolais, Salers, Normand or Montbéliard breeds.

                  ‘Veau du Limousin’ calves shall be slaughtered at an age ranging between three months and five and a half months (between 91 and 168 days) and a carcass weight ranging from 85 to 175 kilograms.
The conformation classes for ‘Veau du Limousin’ carcasses shall be E, U or R, with a fat cover score of 2 or 3.
Only the following products are eligible for the PGI:






—


Meat in carcasses, half-carcasses, quarters and cuts (ready-to-cut [Prêt à Découper – PAD], consumer sale units [Unité de Vente Consommateur – UVC] or out-of-home catering [Restauration Hors Foyer – RHF]);










—


Minced meat or meat in carpaccio form (consumer sale units or out-of-home catering);










—


The following offal products: cheeks, liver, heart, kidneys, sweetbread, ruffle, head (whole or rolled), feet, rumen, thin skirt, thick skirt and tongue.





                  ‘Veau du Limousin’ meat and offal are sold either fresh or deep-frozen.
The colour of raw ‘Veau du Limousin’ meat ranges from white to pink.
4.3.   Derogations on sourcing of feed (for products of animal origin designated by a protected designation of origin only) and restrictions on sourcing of raw materials (for processed products designated by a protected geographical indication only)

—
4.4.   Specific steps in production that must take place in the identified geographical area


                  ‘Veau du Limousin’ animals are born and reared within the geographical area.
4.5.   Specific rules concerning packaging, slicing, grating etc. of the agricultural product the registered name refers to

—
4.6.   Specific rules concerning labelling of the agricultural product the registered name refers to

—
4.7.   Concise definition of the geographical area

The geographical area comprises the following departments, cantons and municipalities:






—


Departments of Charente, Corrèze, Creuse, Dordogne and Haute-Vienne in their entirety










—


Department of Allier:
Cantons of Montluçon-1, Montluçon-2, Montluçon-3, Montluçon-4
Municipalities of Archignat, Chambérat, Chamblet, La Chapelaude, Chazemais, Courçais, Deneuille-les-Mines, Huriel, Mesples, Montluçon, Saint-Angel, Saint-Désiré, Saint-Éloy-d'Allier, Saint-Martinien, Saint-Palais, Saint-Sauvier, Treignat, Verneix, Viplaix










—


Department of Cantal:
Canton of Ydes
Municipalities of Ally, Arnac, Auzers, Ayrens, Barriac-les-Bosquets, Brageac, Chalvignac, Chaussenac, Cros-de-Montvert, Drugeac, Escorailles, Glénat, Lacapelle-Viescamp, Laroquebrou, Mauriac, Méallet, Montvert, Moussages, Nieudan, Pleaux, Rouffiac, Saint-Étienne-Cantalès, Saint-Gérons, Saint-Martin-Cantalès, Saint-Santin-Cantalès, Saint-Victor, Sainte-Eulalie, Salins, Siran, Le Vigean










—


Department of Cher:
Municipalities of Beddes, Châteaumeillant, Culan, Préveranges, Reigny, Saint-Christophe-le-Chaudry, Saint-Jeanvrin, Saint-Maur, Saint-Priest-la-Marche, Saint-Saturnin, Sidiailles










—


Department of Indre:
Municipalities of Aigurande, Badecon-le-Pin, Baraize, Bazaiges, Beaulieu, Bélâbre, Bonneuil, La Buxerette, Ceaulmont, Chaillac, Chalais, La Châtre-Langlin, Chazelet, Crevant, Crozon-sur-Vauvre, Cuzion, Dunet, Éguzon-Chantôme, Feusines, Gargilesse-Dampierre, Lignac, Lignerolles, Lourdoueix-Saint-Michel, Mauvières, Montchevrier, Mouhet, Orsennes, Parnac, Pérassay, Pommiers, Pouligny-Notre-Dame, Pouligny-Saint-Martin, Prissac, Roussines, Sacierges-Saint-Martin, Saint-Benoît-du-Sault, Saint-Civran, Saint-Denis-de-Jouhet, Saint-Gilles, Saint-Hilaire-sur-Benaize, Saint-Plantaire, Sainte-Sévère-sur-Indre, Sazeray, Tilly, Urciers, Vigoulant, Vigoux, Vijon










—


Department of Lot:
Cantons of Cère et Ségala, Gourdon, Martel, Souillac
Municipalities of Arques, Autoire, Bannes, Frayssinet-le-Gélat, Frayssinhes, Goujounac, Latouille-Lentillac, Loubressac, Mayrinhac-Lentour, Montcléra, Pomarède, Saignes, Saint-Caprais, Saint-Céré, Saint-Jean-Lagineste, Saint-Jean-Lespinasse, Saint-Laurent-les-Tours, Saint-Médard-de-Presque, Saint-Paul-de-Vern, Saint-Vincent-du-Pendit, Thédirac










—


Department of Puy-de-Dôme:
Municipalities of Avèze, Ayat-sur-Sioule, Bagnols, Biollet, Bourg-Lastic, Briffons, Bussières, La Celle, La Cellette, Charensat, Chastreix, Château-sur-Cher, Combrailles, Condat-en-Combraille, Cros, Espinasse, Fernoël, Giat, Gouttières, Herment, Labessette, Landogne, Larodde, Lastic, Messeix, Miremont, Montel-de-Gelat, Picherande, Pionsat, Pontaumur, Prondines, Puy-Saint-Gulmier, Le Quartier, Roche-d'Agoux, Saint-Avit, Saint-Donat, Saint-Étienne-des-Champs, Saint-Genès-Champespe, Saint-Germain-près-Herment, Saint-Gervais-d'Auvergne, Saint-Hilaire-les-Monges, Saint-Hilaire, Saint-Julien-la-Geneste, Saint-Julien-Puy-Lavèze, Saint-Maigner, Saint-Maurice-près-Pionsat, Saint-Priest-des-Champs, Saint-Sauves-d'Auvergne, Saint-Sulpice, Sainte-Christine, Sauret-Besserve, Sauvagnat, Savennes, Singles, Tauves, Tortebesse, La Tour-d'Auvergne, Tralaigues, Trémouille-Saint-Loup, Vergheas, Verneugheol, Villossanges, Voingt










—


Department of Vienne:
Municipalities of Adriers, Asnières-sur-Blour, Availles-Limouzine, Bourg-Archambault, Brigueil-le-Chantre, Coulonges-les-Hérolles, Haims, L'Isle-Jourdain, Jouhet, Journet, Lathus-Saint-Rémy, Liglet, Luchapt, Mauprévoir, Millac, Montmorillon, Moulismes, Moussac, Mouterre-sur-Blourde, Nérignac, Pindray, Plaisance, Pressac, Queaux, Saint-Léomer, Saint-Martin-l'Ars, Saulgé, Thollet, La Trimouille, Le Vigeant




5.   Link with the geographical area

The causal link with the geographical origin is based on:






☑


Reputation










☐


A given quality










☑


Other characteristics





Summary of the link

The link between ‘Veau du Limousin’ and its geographical origin is based both on its reputation and on a distinctive characteristic: the paleness of its meat, which ranges from white to pink in colour.

                  ‘Veau du Limousin’ is mostly produced in the north-western part of the Massif Central, but also in the Dordogne and Charente.
The geographical area is located at an altitude of less than 1 000 metres. The soils are mostly granitic or slatey, except on the western boundary, which features calcareous soils of secondary origin covered in a clay-siliceous surface layer. The terrain is predominantly hilly and water is readily available. The area has a modified oceanic climate, fairly mild with low average temperatures (8 to 14 °C). Annual rainfall is mostly higher than the national average, ranging from 800 to over 1 500 mm. As it is spread throughout the year, this is conducive to good grass production.
Most of the agricultural land is devoted to pasture, interspersed with wooded areas.
Since the end of the 19th century, many farmers in the geographical area have specialised in the production of suckler calves reared along with their mothers. This activity has continued to develop down to the present day, making the geographical area the most important production area in France.
The production of ‘Veau du Limousin’ is highly labour-intensive in terms of the agricultural area and is often associated with mixed crop farming and other types of production (tobacco, vegetables, vines, pigs, fatty poultry, etc.). The holdings are on a human scale because the size is limited by the work involved and the number of mothers that need access to pasture. At least 70 % of the herd’s diet shall come from fodder produced on the farm. Over the course of their lifetime, the mothers shall be reared according to the traditional suckler system, with alternating cycles between pasture and the fold. Suckling shall account for at least 85 % of the calves’ diet, either from their mothers or a nurse cow until the time comes for them to leave the holding. If necessary, a milk replacer feed not exceeding 15 % of the calves’ total diet may be added during the finishing stage.

                  ‘Veau du Limousin’ calves shall be either Limousin or Charolais, or a cross between a Limousin parent with the other parent coming from the Charolais, Salers, Normand or Montbéliard breeds.
The maximum age at slaughter shall be five and a half months. The raw meat is characteristically pale in colour (white to pink).
The relief, soils and climate in the geographical area are conducive to the production of grass in abundance. Along with other resources mainly produced on the holding, this grass is used to feed the cows that suckle the calves. The pale colour of ‘Veau du Limousin’ meat is linked to the calves’ exclusively milk-based diet. This is guaranteed by the requirement that suckling account for at least 85 % of their diet, and by the age of the calves.
The reputation of ‘Veau du Limousin’, forged from the end of the 19th century onwards, is largely based on the production method and the colour of the meat. Its renown was confirmed by the first quality label received in 1970. This was followed by a second in 1980, making this special product identifiable and distinctive to consumers. In 1994, the magazine ‘Art de vivre’ stated as follows: ‘The vision and tenacity of the Limousin farmers in improving one of their rare assets has resulted in one of the best meats being produced from their calves. The fame of this tasty product should not, however, eclipse that of other products that the people of Limousin source from their hunting grounds or the ever-pristine waters of their rivers: hare stuffed with pork and veal, trout soufflé, or crayfish tails with chanterelles.’ The developments in production and communication made it possible to reach a total of 15 000 calves distributed to almost 300 shops in the early 1990s. ‘Veau du Limousin’ is regularly showcased in regional and national gastronomy. Many chefs (Laurent Mariotte, Laurent André, Jean Louis Bonnardot, Gilles Dudognon, chefs in the Logis de France network…) offer recipes featuring ‘Veau du Limousin’ on the Internet and include it on the menus of restaurants all over France (Paris, Limoges, Nieul, Collonges-la-Rouge, Brive-la-Gaillarde, etc.). For instance, ‘Veau du Limousin’ was the main course on the menu at the New Year’s Eve dinner hosted by the French Presidency on 31 December 2014.

Electronic (URL) reference to publication of the product specification


https://info.agriculture.gouv.fr/boagri/document_administratif-637c7e39-893a-4886-ba86-762cf2dc4ecd



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2026/1639/oj
ISSN 1977-091X (electronic edition)