La Table de Solange

The story began in 1996 on the kitchen table of Grandma Solange at the Lariès farm in Aveyron. Quite naturally, 2 friends decided to offer products from the family farm. La Table de Solange brings together Agriviande, which specializes in beef, veal and lamb; the Montslagast workshop, specializing in mountain pigs and black pigs, and Lagastou for charcuterie and cheeses from small local producers.

Spécialités : veau label Aveyron Ségala ; boeuf Aubrac ; Agneau des Drailles (appellation commerciale exclusive de la Table de Solange) ; porc montagne ; porc capelin ; charcuterie ; fromages fermiers.