"Boucherie artisanale de l'Etivaz SA"

Description

Traditional quality butchery, performed in the Pays-d’Enhaut way.

In 2016 Patrice Morier takes over the traditional butchery and meat production of l’Etivaz, until then operated for 20 years by Michel Combremont. Thus, he ensures continuity of the production of specialty cold meats, prized by connoisseurs, such as l’Armailli or the Chantzet. A young butcher, he also adds his personal touch, suggesting a new range of beef sausage, or even dried meat. The meat is produced exclusively by small farming units in the area. From August to Christmas, it comes from high pasture pigs fed with whey, a product derived from the production of the cheese of l’Etivaz. Patrice Morier’s products can be found in most food markets in the Pays-d’Enhaut, as well as in the cheese making shop where Patrice will be happy to welcome you.

Traditional quality butchery, performed in the Pays-d’Enhaut way.

In 2016 Patrice Morier takes over the traditional butchery and meat production of l’Etivaz, until then operated for 20 years by Michel Combremont. Thus, he ensures continuity of the production of specialty cold meats, prized by connoisseurs, such as l’Armailli or the Chantzet. A young butcher, he also adds his personal touch, suggesting a new range of beef sausage, or even dried meat. The meat is produced exclusively by small farming units in the area. From August to Christmas, it comes from high pasture pigs fed with whey, a product derived from the production of the cheese of l’Etivaz. Patrice Morier’s products can be found in most food markets in the Pays-d’Enhaut, as well as in the cheese making shop where Patrice will be happy to welcome you.

Contact Information

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