• Ferme du Saint Sauveur

Presentation

We breed exceptional pig breeds between 18 and 36 months in the open air. The Gascon (Black Bigores) the Mangalitza (woolly pig) and the Duroc. These breeds offer us an extraordinary charcuterie.

Exceptional breeds, a tailor-made diet and our way of breeding as before allows us to have exceptional meat and charcuterie. Our charcuterie was awarded in the regional and national competition in 2021 and 2022;
1st Isere
2nd Auvergne/Rhône-Alpes
All production is sold directly and cooked in our restaurant La Taverne du Bélier Rouge in Saint Antoine l'Abbaye.

Comfort and amenities

Accessibility

  • Accessible for self-propelled wheelchairs

Rates / opening

Payment method

  • Cheque
  • Cash

Opening

From 01/01 to 31/12, every Saturday from 8:30 a.m. to 11:30 p.m.
Depending on the season and the production available, opening hours and days to be confirmed on the facebook page "Ferme du St-Sauveur".