A hundred family farms in Haute-Loire produce pork butchers with a permanent concern for quality and traceability. They thus perpetuate our know-how and our small local slaughterhouses which allow us to consume our own production on site. The pigs are reared outdoors or in buildings.
Meats and salted meats,
a story of traditions
In the last century, pigs were raised and killed on all the farms in Haute-Loire. Pork was the staple diet of the “peasant”. The same day, we ate black pudding and sausages. Then in the winter, sausages, bacon, pâtés and hams entertained the whole family...
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