Butchery
His homemade jambon blanc, boudin noir de Mortagne and boudin blanc d'Alençon are competition products. It has to be said that Jacques Ribot puts his heart and soul into his work, with well-chosen ingredients, including Label Rouge raw materials such as Vallegrain pork raised on straw in the Perche region of France, and fed on controlled feed according to strict specifications. Jacques Ribot has been producing good, tasty food for over 20 years, and composes festive dishes to order.
Map
19 Avenue du Docteur Gallouëdec, 72250 Parigné-l'Évêque, France
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