How long have you been doing this activity?

Since 2010, we are the third generation to work on the farm. Initially focused on the production of organic milk, in 2015 we decided to launch into pork breeding and processing by developing the activity with our own laboratory and sterilizer.

In 2020, we are expanding our range with smoked products and, at the same time, dried meats with on the one hand Girmont beef, Coppa or dry-cured ham and on the other hand our real dry sausage.

What is your trademark?

By focusing on animals growing up with plenty of space and fed with foods selected for their local and healthy origins, we ensure a controlled and highly qualitative work base. Out of a desire to control the composition of our products, we select the spices for curing ourselves.

Finally, we have particularly perfected our drying techniques.

What do you love most about what you do?

Eat ! We like to eat our own products, it's a real blessing to be able to choose and control everything we put in it!

What is your favorite item ?

Armand: Le Gandoyau, a sure value in our region!

Élodie: Ready meals, just reheat, practical and delicious!

Léo: For me it’s the sausage!

– Armand Frenot & Élodie and Léo Vincent

Sale on site on Thursday morning from 10 a.m. to 12 p.m. and Friday from 17 p.m. to 18 p.m. (during night markets in Girmont, opening on Monday from 17 p.m. to 19 p.m. instead of Friday).

Visit during school holidays, during store opening hours.