Nicolas raises chickens, turkeys and guinea fowl in the open air on spaces almost 3 times larger than those required to be labeled "red label". Its objective: to produce very high quality meat, and we can say that it is rather successful!
For the slaughter of its poultry, the EARL des Noirettes has a slaughter and processing laboratory. Nicolas wanted to completely master this part of his job. In his laboratory he prepares delicious terrines, chicken grills and marinades and chicken in jelly. But he also sells his poultry whole or cut up.
Find our products now in our store located 1900 route des gravieres in Saint Savin.
Nicolas' testimony
“Depuis 2003, je suis aujourd’hui installé sur la commune de St Chef en Dauphiné. Sur plus de 10 hectares, j’élève poulets, pintades, dindes ou encore chapons.
All these poultry are traditionally raised, of “slow” strain; 4 months are necessary for them to grow, six for turkeys and capons, which gives them this firmness, this taste and this color of meat which reminds us of our poultry of yesteryear!
Since 2019, the eggs have arrived! A new building was born for “outdoor” production. Indeed, a park of more than 2 hectares is available to these young ladies, for their well-being!
Mon secret est de ne pas vouloir faire grandir trop vite mes volailles : la qualité naît de la patience et de la persévérance; mais aussi de donner à chacune d’elle un maximum de surface enherbée pour les faire courir, et ce quelque soit la saison.”
Find our products now in our store located 1900 route des gravieres in Saint Savin.
Nicolas' testimony
“Depuis 2003, je suis aujourd’hui installé sur la commune de St Chef en Dauphiné. Sur plus de 10 hectares, j’élève poulets, pintades, dindes ou encore chapons.
All these poultry are traditionally raised, of “slow” strain; 4 months are necessary for them to grow, six for turkeys and capons, which gives them this firmness, this taste and this color of meat which reminds us of our poultry of yesteryear!
Since 2019, the eggs have arrived! A new building was born for “outdoor” production. Indeed, a park of more than 2 hectares is available to these young ladies, for their well-being!
Mon secret est de ne pas vouloir faire grandir trop vite mes volailles : la qualité naît de la patience et de la persévérance; mais aussi de donner à chacune d’elle un maximum de surface enherbée pour les faire courir, et ce quelque soit la saison.”
Producer
Products
Opening
| Opening hours from January 01 to December 31, 2024 | |
|---|---|
| Wednesday | Open from 16:30 a.m. to 19 p.m. |
| Friday | Open from 16:30 a.m. to 19 p.m. |
Services
Services