Breeding
From the Ferme des Monts Verts, you can see the livestock cared for by Bernard Larapidie's family. A breeder of pigs and Limousines, he selects his animals on the hoof and processes them in the laboratory adjoining the store. The meat spends an average of three weeks in cold storage, before being sold. The circuit is short, almost "from the field to the plate", as the dynamic chronicler of "Boulc'h à oreille" puts it. The products are fresh and traceable. Pork, veal and Limousin are available in 10 kg batches at attractive prices.
