A genuine method

Since I have my delicatessen shop, I am working to create a quality cycle in which we can identify all the components. Nowdays, I buy the porks from traditionnal farms in Lozère, Aveyron and Cantal. Porks are bred in compliance with strict terms and conditions. They are fed exclusively with cereaIs produced at the breeder's place. At the slaughter, the carcass will weight at least 120kg. They are slaughtered in a slaughter house at European norms in Sainte Geneviève sur Argence closed to their production place.

Also, during the preparation of my specialties, I only use natural products excluding preservatives and chemical additives.

This genuine method was rewarded in 1999-2000 by the Lozère gourmande prize awarded by the Trade chamber of Lozère for my chestnuts pork pâté.