My sausage is good and even very good with animals raised – with care – at the Mas Brun farm in Saint-Just-et-Vacquières in the Cévennes. Cedric Serville raises there on 8 hectares nearly 200 pigs. A part is transformed into a sausage, a sausage which has recently (less than a month) won a gold medal at Orange at the end of the World Specialty. A real recognition, a local pride.
And he is from us
World champion, gold medalist corrects modest Cedric but finally still 144 countries in competition and the recognition of 10 years of work. Breeder-fattener, 100 kg of meat per month, cured at a salter at 700 meters above sea level. Where secret defense? A constant animal welfare. “It can make you smile“he explains”but when they are sick, a little cold, the treats them with homeopathy, a sprain, a clay poultice“. Pigs without antibiotics, neither castrated, nor fitted with a snout ring.
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Vé le, the Tarnagasse, he is not happy in Saint-Just-et-Vacquières (Gard). © Radio France – L Labastrou
“To drink, to eat, the trifle and I won’t kill him, he’s too cute”
A litter per year of 7 to 8 young when in the industry, a sow gives birth two and a half times a year – with 14 young. Animal welfare is not an empty word on the side of the brown Mas farm
in Saint-Just-et-Vacquieres. There are at least three who don’t complain about it: Tarnagasse, Obelix and Chouchou, “pampered breeding males, “to eat, to drink, trifle and I will not kill them because they are too cute“smiles Cédric Serville.
A sausage, world champion that can be found at the farm of bis flavors
in Ales (Gard). A gold medal which is also a real recognition, “ten years that we have been working on this product“explains Stéphanie Serville. To the question, does sausage make you fat?,”not ours, it is full of omega 3 to consume in moderation and especially with taste“. And a pig who denies it.
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Pigs reared in the open air on 8 hectares. © Radio France – L Labastrou
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