Ferme des Châbles
Description
The fodder harvested in the summer at La Lécherette and Les Mosses is used to feed the herd throughout the winter, while the mothers and their young spend the summer in the Grand Ayerne mountain pasture in the Hongrin valley.
Anxious to play the proximity card, Joël and Estelle market their entire meat production directly to families and institutions in the region. The meat is packaged according to the wishes of the customers, by quarter of animal at least. The meat of the cows that reach the end of their productivity is also valorised in different forms, such as dried meat, dry sausages, minced meat and various beef-based products. This production is sold at retail, fresh or frozen. For more than 10 years, La Ferme des Châbles has been welcoming numerous guests passing through; this activity continues thanks to the rental of a small holiday apartment on the farm.
The fodder harvested in the summer at La Lécherette and Les Mosses is used to feed the herd throughout the winter, while the mothers and their young spend the summer in the Grand Ayerne mountain pasture in the Hongrin valley.
Anxious to play the proximity card, Joël and Estelle market their entire meat production directly to families and institutions in the region. The meat is packaged according to the wishes of the customers, by quarter of animal at least. The meat of the cows that reach the end of their productivity is also valorised in different forms, such as dried meat, dry sausages, minced meat and various beef-based products. This production is sold at retail, fresh or frozen. For more than 10 years, La Ferme des Châbles has been welcoming numerous guests passing through; this activity continues thanks to the rental of a small holiday apartment on the farm.