GAEC La bergerie de la Saugerie

Emilie and Philippe have been working as a couple on the GAEC Bergerie de la Saugerie in Villeneuve en Montagne since 2018. Before that, Philippe was a sole trader on the farm, and I worked as an outside employee.

We farm 120 ha of natural grassland with a flock of around 250 Charollais ewes, horses and veal calves.

In 2018, we decided to work together so that we could spend more time with our family, but also so that we could control our production right through to the consumer.

So my move didn't double the size of the farm, but it did enable us to develop direct sales of lamb meat.
Today, we've achieved this objective, as all our lamb is sold through short distribution channels: butchers, restaurants, producers' shops, grocery shops, farm sales, etc.

All year round (weekly slaughter and cutting), we offer our customers a wide range of products, from complete carcasses to detailed cuts and half-lamb parcels. Everything is possible in terms of cutting to suit the needs and wishes of our customers.

For the past 2 years, we have been processing some of the meat into pâtés with Armagnac, prunes and chestnuts. All 100% lamb meat.

In the summer months, we also offer 100% ewe sausages and merguez.

Our veal calf rearing enables us to offer our customers parcels of white meat weighing around 5 kg twice a year.

We use a professional butcher to cut and vacuum-pack the meat, and deliver the products to our customers.

The best reward for our work is the satisfaction and loyalty of our customers... and future customers!