Discover the Ardèche from farm to farm, live from the GAEC of the “Serre de Courpatas”

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Discover the Ardèche from Farm to Farm, live from the GAEC of the “Serre de Courpatas”, this Wednesday morning, we invite you to discover the 2022 program of the “From Farm to Farm” operation in Ardèche, which will take place on Saturdays April 23 and Sunday April 24, from 9 a.m. to 7 p.m.

Find us live from the GAEC La “Charcuterie du Serre de Courpatas” in Sceautres, near St Jean le Centenier.

We were received there by Sarah and Christophe Chaussy, who were joined by Laurent Turrel, from the “Ferme de Fay” but also the “Ferme du Neck” and the “ferme de Claut”.

Sarah and Christophe raise pigs whose meat they transform into charcuterie, sausages, seasonal curds, chestnuts, nettles… They also offer pâtés in jars: “Porche Cayenne” (pork pâté with cayenne peppers) , or even in “Hot rabbit” pâtés… But the “Serrre de Courpatas” is also made with sheep.

Discover through the program, in replay HERE, the poultry and the “Aubrac” cows, raised by Laurent Turrel and his family at the “Ferme de Fay” in Sceautre.

Find the list of farms that welcome you HERE.

Les Toqués live from Sceautres, on the edge of the Coiron plateau, to listen to again HERE!

The Pigs of the “Serre de Courpatas”, in their habitat of 6 hectares for 60 pigs © Radio France
– Frank Daumas
The Sheep of "Greenhouse of Courpatas" in Sceautre
The sheep of the “Serre de Courpatas” in Sceautres © Radio France
– Frank Daumas
The Pigs of the Serre de Courpatas, in Sceautres
The Pigs of the Serre de Courpatas, in Sceautres © Radio France
– Frank Daumas
Sceautre the village at the foot of the Neck (Piton of lava from a volcano chimney.)
Sceautre the village at the foot of the Neck (Piton of lava from a volcano chimney.) © Radio France
– Frank Daumas
Christophe, Sarah and Lizon Chaussy, "Charcuterie from Serre de Courpatas" in Sceautre
Christophe, Sarah and Lizon Chaussy, “Charcuterie du Serre de Courpatas” in Sceautre © Radio France
– Frank Daumas


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