The pigs are raised on the farm, Gaëtan takes care of the breeding stock, Eric of the fattening. Back from the slaughterhouse, the pigs are processed on the farm into charcuterie for retail sale or cut up in ¼ or ½ for individuals. A visit to this farm is a must. They are waiting for you to explain the pig from A to Z. Open from Wednesday to Saturday from 9.30am to 12.30pm and 2pm to 6pm.
