It is called Gardianne de Toro in the Southeast, Daube de Toro in the Southwest. An iconic dish, this toro meat is marinated in red wine and then cooked for long hours for perfect melting and creaminess. This Gardianne was made in partnership with Franck Putelat, Meilleur Ouvrier de France 2018, who agreed to co-sign this dish with our small artisanal cannery. A great recognition! Preparation tip: Put the gardianne in a saucepan and simmer for about 10 minutes over low heat, then serve with Camargue rice, potatoes or fresh pasta.