The five fingers of the hand
" What would you like today, Madame? A nice little shoulder roast? Filet mignon, flank steak, back ribs? I have some fresh Toulouse cheese. Have you ever tasted my head cheese and my terrines? Ahhh! You'd like some ham on the bone. I see Madame is a connoisseur. I swear on the head of Saint-Rémi-de-Tingwick that you won't find anything like it anywhere else! "
When they bought the Marigro piggery 29 years ago, Marco Couture and Lyne Groleau saw a lot of pink pigs come and go. And since they opened their butcher shop and delicatessen in 2004 La Jambonnière , you could say it's not exactly bustling, just 30 km from Victoriaville. Blessed by the gods, the couple was able to count on their five daughters to lend a helping hand. Today, Marie-Pier (29), Caroline and Cynthia (28), Marie-Ève (26) and Audrey (22) 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 valuable diplomas up their sleeves. Marie-Pier, who is completing a bachelor's degree in human resources, already has a technical degree in accounting and management. Cynthia is putting her certificate in SME management and her studies in food processing to good use. Marie-Ève earned a bachelor's degree in food science and technology. For Caroline, it's a diploma in agricultural economics. Not to be outdone, Audrey can brandish her technical skills in agricultural business management. In short, together, the five radiant young women are like five fingers of the same hand.
Moreover, over the past 18 months, they haven't had to rely too much on all their combined science to tackle the pandemic wave that has hit the world. Also benefiting from Marco and Lyne's expertise, not only have they not struggled too much (or even struggled!), but they've actually managed to pull through.
Of course, orders from their restaurant clients plummeted, not to mention the labor problems resulting from COVID and the strike at Olymel. But the Couture clan skillfully patched up the gaps. Taking advantage of the sudden surge in local purchasing, the young women focused, among other things, on small retail-sized packages and takeout 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're going to take this opportunity to expand and renovate our on-farm retail store. We're also about to purchase a thermoforming machine that will allow us to offer vacuum packaging and increase the shelf life of our meats. Also, since many people are calling to place orders, we're currently setting up an online store. By the holidays, our customers should be able to shop on our platform, and we'll handle delivery."
Added to this is the plan to double the herd to 300 Yorkshire and Landrace sows. Currently, the Coutures are preparing to expand the piggery. Engineers, contractors, suppliers, and equipment vendors are in full swing ahead of construction, which is scheduled for next year.
Fortunately, the quintet works together wonderfully and plays in unison. This is also the case with the employees. Just think of Murielle—Mumu to her friends—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 the past 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.
