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The Camargue bull, or breed di biou, wearing a shiny black coat, and horns lyre-shaped, very high. The mucous of membranes are dark. It is an imposing animal, but relatively lightweight, 1.40 m on average for males and 1.20m for females, 250 to 400 kg, hence its ability for race. This breed has a long history in the region of Camargue: it is mentioned in writings which date to the Gallo-Roman times.
The population size of the breed "di Biou" are of the order of 10 000 to 12 000 animals spread over 100 farms (Manades). The breeding area (operating as an extensive mode) is an area between the coastline, Montpellier, Tarascon and Fos-sur-Mer. A winter transhumance zone extends further north.
The main purpose of rearing Camargue bulls is to intended the bull, for the Camargue races (races to the cockade), very popular in Provence.
View gallery on the Camargue Race.
It is only since the decree of December 8, 1996, that bull meat has become one of the rare beef on the protected designation of origin (AOC). Meats entitled to the appellation are fresh meat of male or female cattle born, reared outdoors freely and slaughtered in a geographical area on part of the departments of Bouches-du-Rhône, Gard, Hérault.