OUR VENISON
The “Farm to Fork” principle
At Agrïa, we embrace a true ‘Farm to Fork’ philosophy—literally from farm to plate. This approach ensures complete traceability, rigorous quality control, and a direct connection between producer, chef, and consumer.
Every cut of meat from our lands in Bel Ombre or Case Noyale tells a story: one of a sustainable territory, local expertise, and authentic Mauritian gastronomy.
Local production, all year round
Our rusa deer, raised on Agrïa estates in Bel Ombre and Case Noyale, provide fine, flavorful meat renowned for its tenderness. Each year, we produce around 35 tonnes of fresh meat, processed and packaged on-site.
From filet mignon to bone-in deer leg, our cuts are carefully frozen to preserve their quality and are available all year round.
Exceptional gastronomic partnerships
Heritage Resorts hotels are our first partners in the ‘Farm to Fork’ approach, creating a direct link between our estates and the finest restaurants in the south.
During events such as Sustainable Gastronomy Week, renowned chefs elevate our game meats and share their expertise with local teams.
Agrïa invites hotels and restaurateurs to join this virtuous circle by integrating local, traceable meat from a responsible supply chain into their menus—a collaboration that celebrates culinary excellence and Mauritian agricultural heritage.
A butcher shop open to all
Our Bel Ombre butcher shop also welcomes individuals eager to discover our selection of game meats. Soon to be HACCP certified—an international food safety standard ensuring control of biological, chemical, and physical risks—we guarantee impeccable quality at every stage.
Customers can purchase on-site or place orders for delivery (subject to conditions), enjoying at home the same excellence served in Heritage Resorts.
