SAS des Trois Pastres - La Charcuterie de Ma Grand-Mère

In the heart of the Parc Naturel des Grands Causses, in southern Aveyron, the Mas-Viala farm perpetuates family know-how and offers meat and charcuterie to gourmets and lovers of good food.

- Farming conducted in a healthy and rational manner

Our priority is to ensure that our pigs are reared in a sensible and healthy way, and that the animals' welfare is reflected in the quality of our meat.

Farm pigs are reared on straw. They are fed on cereals, without any growth promoters or GMOs. Their weight is well above average, making it possible to produce charcuterie with character.

The farm also has a flock of ewes used to produce milk for making Roquefort cheese.

- Traditional, high-quality production

We process our pigs, ewes and lambs ourselves, in full compliance with the "Hygiene and Quality" charter and in a workshop that meets current standards. Although the means have evolved, the gestures, rhythm and stages of production have remained the same as in the past, in a family atmosphere.

Of course, our charcuterie contains no colourings, preservatives or nitrite salts.

The flock of ewes is mainly used to produce milk for Roquefort. The lambs produced give meat with a unique flavour and incomparable finesse. The Bouissou family processes the pigs, ewes and lambs themselves.

All the animals are fed GMO-free cereals, and the charcuterie products contain no colourings or preservatives.

• +33 (0)6 30 57 16 90
• +33 (0)5 65 49 05 59
• gaec3pastres@gmail.com