The expression 'being a sissy' has never so well illustrated the morning of this Friday January 10 in Lorlanges. With this light rain, Loïc Vigouroux decides to leave most of the poultry dry in their henhouses. The breeder collects the eggs, gives everyone something to drink and prepares his afternoon market in Orcet (Puy-de-Dôme). Since taking over the family farm 10 years ago, nothing seems to have changed. Same daily routine, same size and place of operation, always alone working on the farm (except Wednesday morning for slaughter).
From breeding to slaughter, everything is done on site
However, Papapoule has indeed transformed. Starting with the investment in a laboratory. “At the start, I had eggs and 249 chickens. I also made broilers. I was going to slaughter them in Gannat (Allier), the only place where we can in the region. With an association, we carried out a slaughter per week, but that made me leave Lorlanges at five in the morning. We slaughtered 1,000 in the morning to around ten and I came back in the evening. The kilometers pile up, and so does the fatigue.
