The Salers cow: the REAL star of Auvergne in 6 letters!
What do a hike in the summer pastures, cheese and meat have in common? The Salers cow, of course!
Une robe rouge typique et des cornes en forme de lyre uniques, vous ferez assurément la rencontre de cette race emblématique du Cantal pendant vos vacances en Pays de Salers !
Aujourd’hui, zoom sur cette vache qui gambade librement de sommet en sommet. S-A-L-E-R-S… Enfilez vos chaussures de randonnée et saisissez vous de votre bâton de berger : on décrypte lettre par lettre la star de l’Auvergne !
The Salers cow: the REAL star of Auvergne in 6 letters!
S is for… Hello, Salers cow!
Do we even need to introduce her? The Salers cow is the emblem of the Cantal region, as famous (or even more so) than the Puy Mary mountain. A mahogany red coat that contrasts with the green of the mountains, a gentle and kind eye… Let's quickly review the characteristics of the undisputed star of the Auvergne.
The checklist for recognizing a real Salers cow:
✅ A red or ebony black coat;
✅ Black hooves;
✅ A beautiful pair of lyre-shaped horns;
✅ Long, curly hair;
✅ A sweet, irresistible gaze (okay, we added that last one).
A is for… Meeting a cow made in Cantal
Do you think the Salers cow has always existed? You're probably right! The breed is so ancient that we can't even say for sure whether it descends from local aurochs or originated in countries neighboring France. One thing is certain: it has been a star since antiquity, since even in ancient Rome, Jupiter demanded that the calves sacrificed to him be red!
What we also know is that the Salers cow was indeed born in the Cantal region, around the village of Salers and the summit of Puy Violent. While it was once called the "Haute-Auvergne breed," Ernest Tyssandier d'Escous, an agronomist of his time, decided otherwise in 1850. Finding the breed in decline and possessing his own extensive knowledge of animal husbandry, he had the idea of improving the breed by making it even more robust. He then put all his will and energy into it, and succeeded: in 1852, the name “Salers breed” replaced the “Haute-Auvergne breed”. The cow as we know it today was born!
L is for… She’s the star of Auvergne!
While the Salers cow is well-known to the public for its cheese and meat, it's also a favorite among farmers. Why? Because its hardiness makes it an easy breed to raise and care for!
Indeed, originating from our beautiful Cantal mountains, the Salers cow adapts to all conditions:
👉Its sure hooves and stance allow it to walk for long periods on the slopes of the Auvergne region without risking lameness, whether the ground is dry or wet.
👉Its mahogany-red coat (in addition to being very attractive) protects it from the summer heat, and its long, curly hair keeps it warm in winter. It's so versatile in this respect that it thrives in the vast plains of Texas as well as the Canadian Rockies.
👉Its conformation allows for easy calving (i.e., without human assistance), in both summer and winter. Very practical when your herd lives on mountain peaks for much of the year!
👉It requires little: a bit of hay in winter and the lush grass of the Cantal region in summer are enough for it to produce milk and feed its calf year-round.
In short, a small cow perfectly suited to farming and the slopes of the Cantal!
E is for… And where can we meet her?
Are you also in love with Salers cows? Meeting them is easy, just plan a trip to the Salers region!
Here, they practice transhumance: in summer, the cows are sent to graze on the mountaintops. So, those who enjoy walks around Puy Mary and enthusiasts are sure to encounter them during their hikes!
Curious to learn more? After your walk in the summer pastures, you can also visit the Maison de la Salers (Salers House) or the Burons de Salers (Salers mountain huts), which will tell you everything you need to know about these iconic cows. It might even inspire you to start raising them yourself!
And that's perfect, because if you're the type to fully immerse yourself in local life during your vacation, you can end your day by discovering daily life on a Salers farm. Our local producers, proud of their products and their craft, will be delighted to show you around their farms. You can even watch the cows being milked at the end of the day and finish with a tasting of farm products. So, shall we book?
Great places to learn more about the Salers cow:
📍At the Maison de la Salers (Salers Cow Museum), Saint-Bonnet-de-Salers
📍At the Burons de Salers (Museum of the Cow, Cheese, and Gentian), Salers
📍At our local producers (cheesemakers, butchers, etc.) throughout our region
📍On the summer pastures during your hikes in the summer months
A chance encounter at the summit…
Are you hiking and come across a herd of Salers cattle? Here are a few things to keep in mind:
✅ If the herd is on the trail, go around it so as not to disturb them;
✅ If you're mountain biking, slow down so as not to frighten the cows;
✅ If your path crosses a fence, remember to close it: it would be a shame to see the herd escape!
R is for… Remarkable, this taste!
If the Salers cow has become the star of the Auvergne region and the Paris International Agricultural Show, it's primarily because it's used to create delicious products! This so-called "dual-purpose" breed is used to produce milk and cheese, but also meat.
When it comes to cheese, its milk is used to produce no fewer than two different PDO (Protected Designation of Origin) cheeses: Cantal and Salers Tradition. The latter's unique characteristic? Salers milk can only be collected between April 15th and November 15th, when the cows are grazing in the Cantal mountains. The result: raw milk of exceptional quality, which allows for the creation of a cheese with a refined… and incomparable taste!
As for meat, the Salers cow is renowned throughout France (and internationally!) for its bright red flesh, its well-distributed marbling, and its juicy texture. It also has a distinctive grain, highly prized by restaurateurs. As you've probably guessed, you simply can't miss out on tasting Salers products during your holiday in the heart of our beautiful destination!
💡Did you know? Salers products have such a remarkable taste that they've been awarded the "Site Remarquable du Goût" (Remarkable Taste Site) label!
A wonderful way to highlight the connection between a region and the French specialties it produces. With all that in mind, you know what to do next: taste them!
S is for… The one that must not be pronounced!
Yes, because if there's one thing we don't joke about here, it's pronunciation. Whether we're talking about the village or the breed, it doesn't matter: the last S in Salers is silent! It's a final letter, so it remains silent. And in the Cantal region, we're very particular about that. So, watch out if you slip up: here, we're the type to grab the bull by the horns…