35 breeders and 4 restaurateurs have joined forces to offer a quality meat industry in the heart of Beaufortain. This meat comes mainly from 2 local breeds, Tarine and Abondance. It essentially meets the specifications of the AOC Beaufort in terms of livestock feed.
The production benefits from full traceability, until it is put on sale since the slaughterhouse is located on the Beaufort plain.
Good locavore plan!
Fans of the short circuit, you will find veal or cow meat at the SICA Viande du Beaufortain, sold in boxes of 2 to 5 kg.
The pormonier
Processing pigs is still a common practice in Beaufortain. It is customary to make your pormonier, as you do your blood sausage, sausages, diots, hams, terrines, pâté de tête, etc.
The pormonier was "the poor man's sausage". We used the lower cuts of the pork, namely the offal, the throat, the heart, the kidneys or even the lungs. A wide variety of vegetables were added, depending on what was left in the garden during the winter season: leeks, chard, spinach, lettuce.
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