Les Noirettes Farm

To slaughter its poultry, the EARL des Noirettes has equipped itself with a slaughtering and processing laboratory. Nicolas wanted to have complete control over this part of his work. In his laboratory, he prepares delicious terrines, grilled chicken, chicken marinades and chicken in jelly. But he also sells his poultry whole or cut up.

You can now find our products in our shop at 1900 route des gravieres in Saint Savin.

Nicolas' testimonial
"I've been farming in the commune of St Chef en Dauphiné since 2003. I rear chickens, guinea fowl, turkeys and capons on over 10 hectares of land.
All these birds are reared in the traditional way, using 'slow' stock; it takes 4 months to see them grow, and six months for turkeys and capons, which gives them the firmness, flavour and meat colour that remind us of the poultry of yesteryear!
Since 2019, the eggs have arrived! A new building has been built for "free-range" production. In fact, a park of more than 2 hectares is at the disposal of these young ladies, for their well-being!
My secret is not to try and make my chickens grow too fast: quality comes from patience and perseverance; but also to give each of them as much grassed area as possible to run on, whatever the season."

Translated with DeepL.com (free version)