As discreet as he is recognized outside the limits of his village, Marc Callier is an institution in Mont-Saxonnex. His charcuterie made the entire Haute-Savoie salivate. He would not see himself living anywhere else, far from his village. Meeting with this local figure, colorful, who shares his job with us with passion.
A destiny mapped out...
“My name is Marc Callier, I am 57 years old, I am a butcher-charcutier in Mont-Saxonnex. Initially, the butcher shop was created by my grandfather just after the war, in 1946. My uncle and my father took over, and now it’s me.
I went up to the third year of secondary school. After that, I started a vocational diploma in administrative work, then a vocational certificate in butchery in Groisy. I then did my apprenticeship here. I've been working in the field for over 30 years.
The Mount, anyway!
“I was born in Mont-Saxonnex. I’ve been here for 57 years and I couldn’t imagine living anywhere else. It’s a very welcoming and friendly village. There are plenty of walks to do.”
We've been located here in the Place de Villia since 1981. Before that, our shop was where our laboratory is now, at Pont d'en Bas, where we still manufacture today. We manufacture down there and then sell here.
The heart at work and sharing
“We make everything on Mondays, Tuesdays, and a little bit during the week. We make all our hams, sausages, terrines, and all the preparations for the butcher shop. I like talking with my customers, being in contact with them. I like knowing where they come from, whether they're just passing through or if they live in the area. I get to know them, and I love my job.”
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