Respectful of their environment and their animals, Philippe & Laurence raise piglets from a hundred sows on straw in wooden sheds for six months.
The animals are fed with a diet based on plants and cereals: corn, wheat, rapeseed, pea forage (plant grown for its seeds) and enriched with flaxseed.
In 2007, the couple launched direct sales in the market of the Trégor region (Brittany, France) under the name: "Charcuterie fermière: at Henriette's, fork to fork". Faced with the success of the sale of their products, the 2 breeders decided to market their own paté under the name "Henriette".
In 2009, they won the trophies of the Breton gastronomy and are rewarded for the quality of their pâté.
Henriette is a range of paté "pure pork" that combines: a product, a producer and a region (Langoat pig, Brittany pink onion, Lannion whiskey ...). For the manufacture of their paté, the couple uses mainly the noble parts of the pig: roast, ham and uses very little fat and liver (no more than 15% in the composition of the product).
Authentic and gourmet, these verrines are perfect to enjoy as an aperitif.
Recently, the Andouille Terrine won the silver medal at the Agricultural Open Competition in 2019.