This butcher from Mayenne is European champion of white pudding

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Eric Collet and its employees have been multiplying the rewards for several years. Recently, the man who is the head of the charcuterie at 6, rue Sainte-Gemmes in Evron (Mayenne), was designated European bowling champion. A reward distributed by the brotherhood of Fins Gustiers d'Alençon.

They will present the medal to the Evron charcutier, this Saturday, December 14, from 10 a.m., at the Charcuterie Eric Collet.

This butcher from Mayenne is European champion of white pudding

What recipe does Eric Collet use to cook the best white pudding in Europe? “ It's a secret recipe. Without saying too much, I can say that you have to have a very good selection of meat. Personally, I use Label Rouge pork from Mayenne or neighboring departments. The difference is also surely made with the chef's seasoning (smile). »

Made on site, the white pudding from Eric and his team beat 200 other productsincluding those of the Germans and Belgians. “This type of reward highlights the craftsmanship and work of my employees. This also helps build customer loyalty,” insists the person concerned.

18 years of installation in Evron

Originally from Fresnay-sur-Sarthe, Eric Collet created his own boutique in 2007 in the Evronne region. “At the beginning, there were two of us with my saleswoman Julie. Today, there are five employees, including two apprentices. Transmission is important, because it allows the sustainability of our profession. »

Thanks to its reputation which has been established year after year, Charcuterie Eric Collet has become a reference in the area. “We have a loyal clientelebut we also have passing customers. We even have people from Tours who come to stock up in large quantities when they are passing through the area,” says Eric Collet.

Everything is homemade

The strong point of the city center delicatessen? “Everything is done on site.We work the products with our handswith our own recipes. People know where what they buy comes from! »

While the store is undergoing some expansion work, the Christmas rush is fast approaching. “Foie gras and white pudding are timeless. We also have salmon that we smoke directly on site! »

There is something to enjoy at Charcuterie Eric Collet.

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