XADI 66
Xavier was fed up with the city, and was looking for a job that was true to his values. At the foot of the Albères, he chose to become a pig breeder and has the particularity of doing "an old-fashioned rather than traditional work, salt, pepper, a few herbs and that's it! "as he tells us in the midst of his pink and marbled pigs that frolic on the 9 hectares of land. Very few breeders in France work like him and have made this choice of zero inputs or additives. He even makes the comparison with the natural wine which is developing more and more on the Albères foothills. In the plate, the result is a massacre! Finally a ham which is not pink (nitrite salts!) but grey, the sausage is to be dropped on the ground and its various pâtés make you want to rob a bakery. A beautiful initiative for the health of all and the respect of animal life that the Petit Futé salutes. And the little extra is the beige and red lorry that drives around the markets from village to village (details on the website).
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