Delicatessen
David Léger has been with the company for fifteen years. With his 10-strong team, this lifelong pork butcher - a desire that dates back to when he was 12 years old - remains true to his traditional approach, which has earned him the Qualichef label. Twelve kinds of terrines are presented daily: smoked ham, breaded knuckle of ham... Raw sausages for summer barbecues (with cheese, Espelette pepper, bell pepper...) are prepared in the basement lab. For those who love the craft, there's always work to be done.
