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Since 2014, the pig has appeared in there Farm in the Old Town of Castel-Sarrazin in Chalosse where duck was traditionally made. After the episodes of bird flu, we decided as a family to reorganize ourselves and get into free-range pork. A success, because 10 years later, we became farmer butcher and customers ask for more. The farm is today in the hands of Mélanie and Mathieu Laborde, brother and sister who took over from their parents. All the production of the Ferme du Vieux Bourg is marketed for direct sale, “we are proud, we are too strong” said Mélanie smiling at the microphone of France Bleu Gascogne because the task is not so easy and the days are long for our farmers who are always running. You will find exceptional products here, fresh, cooked, charcuterie and cured meats. Ham, sausage, dried lomo, chorizo, coppa…, sausages, chipolatas, chistoras, blood sausage, garlic sausage…, the list is long, but at the moment the star is the brand new ham sausage, excellent.
Marie-Cécile Gardey
Find our charcuterie farmers on the markets
The markets are THE favorite of our pig specialist farmers, it’s the ideal time to meet customers, discuss products and their manufacturing, it’s a break, a breather in their daily work. Mélanie, Mathieu, their parents and their team are on the markets of:
- Let’s sub on Monday
- Pomarez on Wednesday
- Saint-Paul-lès-Dax on Thursday and Thursday afternoon at the Coumet Farm in Préchacq-les-Bains
- Saint-Vincent-de-Paul on Friday and in the afternoon in Sort-en-Chalosse at Ferme Danhil
- Dax and Orthez on Saturday
- Love on Sunday
Marie-Cécile Gardey
At the Ferme du Vieux Bourg we are waiting for you with your basket by appointment to stock up on good things and to visit the farm with your family.
#French
