Based in the small Aveyron village of Bournazel for over 500 years, the Greffeuille family has built up a relationship of trust with the region’s farmers over the generations. In 1984, Jacques Greffeuille took over the reins of the family’s small livestock trading business and, with his brother, developed a sector specializing in the breeding of lambs for sheep.
The industry was awarded the Label Rouge Agneau Laiton in 1993, and the Indication Géographique Protégée “Agneau de l’Aveyron” in 1996. Since 1997, it has been following the Organic Agriculture approach. Today, the flagship of Greffeuille lambs is acclaimed by the greatest chefs in French gastronomy.
