the essential
When a Villeneuvois or even a resident of the area wants good charcuterie, they know the address: opposite the Fontanelles a real institution for gourmets “Au petit porc”, recognized by the prestigious Gault & Millau guide.
Throughout the morning, Eric Jayant's charcuterie is always full. Eric is in the laboratory, preparing his cold meats and checking the progress of his duck breasts in his smoker. But he is always available if a customer wants advice, a detail, or simply to say hello.
“Gault & Millau contacted me last year to tell me that I was going to be present in their 2024 regional edition. From what I know, it was the clients who proposed me to be present on their regional edition. It’s a great reward for my work.”
The Gault & Millau edition takes pride of place on the charcuterie counter. But in the opinion of the customers present, “we don't need it, we know that everything is good here. But it makes us happy that it is recognized in this way.” Established opposite Fontanelles since 2013, it was in 2005 that he opened his first store. “And I am the only pure butcher in Villeneuvois.”
“98% of the products I sell are homemade”
And charcuterie is a real passion for Eric Jayant. “I love what I do, whether it's the charcuterie part or the catering part. Working with products…, I think I'll never stop. 98% of the products I sell are made and transformed here, in my laboratory I also have a smokehouse and drying areas for my hams and sausages.
-A daily work which allows him to display the label “Artisans gourmands d’Aquitaine”. After an in-depth audit, the Artisans Gourmands brand is awarded for two years by the Chamber of Trades and Crafts and the Professional Organizations of the Food Trades of Nouvelle-Aquitaine. This brand recognizes those who have taken the voluntary step of offering excellence: artisans in the food professions such as butchers, bakers, ice cream makers, charcutiers-caterers, chocolatiers, pastry chefs, restaurateurs, etc. who defend homemade, proximity, innovation, transmission of know-how and conviviality…
“Being in the guide, being able to affix this label, and having the trust of customers, it is a real recognition of my work. And that is the greatest reward.”
