The five fingers of the hand
“ What would you like today, Madam?” A nice little shoulder roast? Filet mignon, flank steak, baby back ribs? I have some fresh Toulouse. Have you already tasted my cheese head and my terrines? Ahhh! You would like ham on the bone. I see that Madame is a connoisseur. I swear on the head of Saint-Rémi-de-Tingwick that you won't find one like this anywhere else! »
When they bought the Marigro pigsty 29 years ago, Marco Couture and Lyne Groleau saw a little pink pig passing by. And since they opened their butcher shop in 2004 La Jambonnière , we can say that it is not bustling about 30 km from Victoriaville. Blessed by the gods, the couple was able to count on their five daughters to lend them a helping hand. Even today, Marie-Pier (29 years old), Caroline and Cynthia (28 years old), Marie-Ève (26 years old) and Audrey (22 years old) are gradually taking over the family business. And, believe us, they don't arrive empty-handed.
From the eldest to the youngest, they all have precious diplomas in their bag. Marie-Pier, who is completing a baccalaureate in human resources, already has a technical background in accounting and management. Cynthia uses her certificate in SME management and her studies in food processing. Marie-Ève obtained a baccalaureate in food science and technology. For Caroline, it's a diploma in agroeconomics. Not to be outdone, Audrey can demonstrate her technique in agricultural business management. In short, together, the five radiant young women are like the five fingers of a hand.
Besides, over the last 18 months, they have not had too much of all their sciences combined to face the pandemic wave that has hit the world. Also benefiting from the expertise of Marco and Lyne, not only did they not pull the devil (or the pig!) by the tail too much, but they rather managed to do well in the game.
Of course, orders from their restaurant customers collapsed, not to mention the labor problems that resulted from COVID and the strike at Olymel. But the Couture clan was able to skillfully repair the holes. Falling back on the sudden craze for local purchasing, young women have, among other things, focused on small packages in “retail” format and ready-to-go bags. They adapted so well to the situation that on-site processing increased from 40% to 50%. Enough to keep the butcher's 20 employees busy.
“ We are going to take advantage of this to expand and revamp our retail store on the farm. Furthermore, we are preparing to purchase a thermoforming machine which will allow us to offer vacuum packaging and increase the shelf life of our meats. Additionally, since there are a lot of people calling for orders, we are in the process of setting up an online store. By the holidays, our customers should be able to shop on our platform and we will take care of the delivery. »
To this must be added the project to double the herd to reach the number of 300 Yorkshire and Landrace sows. At the moment, the Coutures are preparing to expand the pigsty. It's the waltz of engineers, contractors, suppliers and equipment sellers that is in full swing before construction, which is planned for next year.
Fortunately, the quintet fits together wonderfully and plays in unison. This is also the case with employees. Just think of Murielle – Mumu for short –, their former nanny who saw them all grow up and who became a cook at La Jambonnière. Even the three Guatemalan workers who have been caring for the animals for two years are practically part of the family. “ They always look forward to going back to see their families,” says Audrey, “but once there, they miss us and call us often. » So it’s not just the customers who are loyal to them. Good news. Very good news.
