Charcutier, Jean Lepage
Charcutier Jean Lepage believes strongly in traditional methods. A real farmer from the Argoat region, he is proud of his carefully tended milk-fed pigs and of his charcuterie.
For the past 40 years he has reared cows on his farm whose milk is skimmed and the buttermilk given to piglets from the farm whose mothers are of the big, round Large White breed.
From one end to the other of the chain that he has created, he wants to master everything. For his pigs, he grows barley and oats on soil which is enriched without chemical fertilisers thanks to lime and manure from the farm animals (cows, pigs, horses). Charcutier Jean Lepage St-Servan market on Tuesdays and Fridays, Paramé market on Wednesdays, Dinard market on Saturdays.
Feeding the pigs grains and whey contributes, he thinks, to producing firm and flavourful pork meat. "No meal and no medicine!" he likes to say. After having slaughtered his animals, Jean Lepage doesn't leave it to anyone else to produce the sausages and hams, black pudding and rillettes that are so delicious in the morning for breakfast.
Jean Lepage is at the St-Servan market on Tuesdays and Fridays, the Paramé market on Wednesdays and the Dinard market on Saturdays.