GAEC DU LARDOT
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2017
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We are the third generation of breeders, on the family farm, Nicolas Blin settled in 2007 in cattle and sheep farming. It switched to organic farming in 2010. We have 160 cows (mainly Charolais breed + 20 Aubracs) and 100 ewes (Charollais) on 308ha of land, grouped at the gates of the Morvan regional park in the town of quarré-les-tombes. As for me, I have been officially installed since April 28, 2017 in a direct meat sales workshop and on the sheep part, after having worked in recruitment in a temporary agency and started with studies in Hospitality and Catering.
Our preserves are cooked by a CE-approved service provider (Borvo) which uses no preservatives or artificial flavourings.
Only our meat is organic and we have a range without allergens (however, it may contain traces).
We had to change slaughterhouses in January 2022, following the closure of that of Corbigny (58) and chose that of Autun (71) for:
- their public workshop on a human scale (26 employees including 6 qualified in cutting, 3 in packaging, 2 herdsmen and 2 technicians from the sanitary services)
- respect for animals: we transport them ourselves to the slaughterhouse 1 cow, 1 calf and 2 to 3 lambs per trip. The park in which they wait is clean and not overloaded. A veterinary technician is present to check the good condition of the animals.
- traceability: organic animals come first and keep their loops throughout the stages. they are stored on a rail reserved for them.
- hygiene: the slaughterhouse was brought up to standard recently, it is clean, the staff wears the necessary safety equipment and they respect 3 passages (cleaning, disinfection and rinsing).
Constraints: we have a surplus of expenses because:
- it is further, 1h15 instead of 45mn going on our time and diesel
- it charges a little more
Since September 2021 we have been working in our cutting laboratory on the farm, for this we have a butcher, I put myself under vacuum and my spouse Nicolas takes care of the processing (sausages, merguez, beef sausage, chorizo.. .)
Our animals are fed exclusively with grass and hay from our pastures and enjoy their freedom 8 months out of 12 in a magnificent green setting (too bad I can't put more photos, but find us on facebook and on our farmedulardot website).
Our preserves are cooked by a CE-approved service provider (Borvo) which uses no preservatives or artificial flavourings.
Only our meat is organic and we have a range without allergens (however, it may contain traces).
We had to change slaughterhouses in January 2022, following the closure of that of Corbigny (58) and chose that of Autun (71) for:
- their public workshop on a human scale (26 employees including 6 qualified in cutting, 3 in packaging, 2 herdsmen and 2 technicians from the sanitary services)
- respect for animals: we transport them ourselves to the slaughterhouse 1 cow, 1 calf and 2 to 3 lambs per trip. The park in which they wait is clean and not overloaded. A veterinary technician is present to check the good condition of the animals.
- traceability: organic animals come first and keep their loops throughout the stages. they are stored on a rail reserved for them.
- hygiene: the slaughterhouse was brought up to standard recently, it is clean, the staff wears the necessary safety equipment and they respect 3 passages (cleaning, disinfection and rinsing).
Constraints: we have a surplus of expenses because:
- it is further, 1h15 instead of 45mn going on our time and diesel
- it charges a little more
Since September 2021 we have been working in our cutting laboratory on the farm, for this we have a butcher, I put myself under vacuum and my spouse Nicolas takes care of the processing (sausages, merguez, beef sausage, chorizo.. .)
Our animals are fed exclusively with grass and hay from our pastures and enjoy their freedom 8 months out of 12 in a magnificent green setting (too bad I can't put more photos, but find us on facebook and on our farmedulardot website).
