FERME DE TACHEN C'HOADIC
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It offers charcuterie from pigs raised on straw. Since 1998, owner Paul Keroué has been committed to providing living and breeding conditions that respect both animals and the environment. The farm has around twenty sows and mainly uses the Duroc breed to obtain meat with more intramuscular fat and a better taste. In 2009, Paul Keroué invested in a complete laboratory to process the meat himself. He offers a wide range of products including hams, sausages, roasts, ribs and pâtés. In summer, he also offers grilled meats, chipolatas and chipoguez. Tailor-made packages are also available.
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