Greffeuille Aveyron

Greffeuille Aveyron was founded in the heart of Aveyron, in the village of Bournazel, from the experience and vision of a family deeply connected to the pastoral tradition of southern France. For generations, the name Greffeuille has been synonymous with high-quality French lamb, selected, processed, and prepared with respect for the territory, the farmers, and animal welfare.

The company specializes in the production and processing of lamb, particularly agneau sous la mère, raised according to traditional methods and naturally fed. Thanks to a controlled supply chain, collaboration with farmers from the Massif Central, and recognitions such as Label Rouge and IGP Agneau de l’Aveyron, Greffeuille today represents a reference point for chefs and professionals seeking authenticity, traceability, and gastronomic excellence.