In the Somme bay, there is a transhumance that does not lack salt. At the return of the beautiful days, thousands of lambs accompanied by their mothers leave their sheepfold. Direction ? The appetizing mollières. These typical pasture areas covered by the sea according to the tides provide them with a rich diet of halophilic plants composed mainly of puccinellae, saltwort and obiones.
Guided by shepherds and their faithful border collies, the future salt meadow lambs graze until November in these 1,200 hectares of foreshore pasture between Saint-Valéry-sur-Somme and Le Crotoy. In our region, the pastoral tradition goes back to the 15th century but it was not until 2007 that this very marbled meat with a little taste of hazelnut – and not of salt ! – to obtain the Appellation d’Origine Contrôlée. And seven more to obtain the Protected Designation of Origin.