La Charcuterie Fermière de la Chapelle

Pigs are raised on the farm; Gaëtan looks after the breeders, Eric takes care of the fattening up. Back from the abbattoir, the pigs are turned into cooked meats on the farm for retail or cut into 1/4 or 1/2 for individual customers. A visit to the farm is a must. The hosts will tell you everything you need to know about pigs. Open from Wednesday to Saturday 9.30am to 12.30pm and 2pm to 6pm.