The famed pork ice cream.
Catherine and Patrice Riauté.
Although often described as pâté, pork rillettes are shredded meat bits immersed in fat.
The Freteaus live just above their shop and are the only butchers in town.
Sébastien Freteau, 48, has been a butcher for 30 years.
Catherine Riauté makes over 50 flavours of ice cream in this machine.
Mathieu Riauté with the family's calves.
Sébastien Freteau's rillettes set up.
Sébastien Freteau uses this giant wooden tool to shred the meat as it cooks in fat.
Sébastien Freteau's tool in action.
Rillettes are traditionally scooped up and served with bread or crackers.
The Riautés' cows.
The Riautés started making ice cream in 2017.
The Riautés' cows.
The Riautés produce 350,000 litres of milk a year.
The Riautés' dairy cows.
Patrice Riauté outside his stable.
Patrice Riauté serving up a portion of pork ice cream.
The pork ice cream is beloved to this day. Some people show up specifically to buy it.