MAISON GAMEL ET FILS

The Gamels have been butchers since 1960. Butchers, butchers, but also breeders, at the head of about fifty Limousin cows which graze on the Lévézou... A "pedigree" that gives the "dynasty" a certain reputation in terms of rigour and quality. Part of the meat comes from the family farm. And the rest is bought from local farmers: lamb from Aveyron, pig from Rouergue. Local, traditional and good, to be found in the house specialities: dry sausage made from natural casings, fricandeaux, melsat...