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 and 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 was up to 3rd grade. Afterwards I started a BEP administrative agent then a CAP as a butcher in Groisy. I then did my apprenticeship here. I have been practicing for over 30 years.”
The Mount, anyway!
“I was born in Mont-Saxonnex. I've been here 57 years and I couldn't see myself living anywhere else. It is a very welcoming and friendly village. There are plenty of walks to do.
We have been based here on Place de Villia since 1981. Before, we had our store where our laboratory is located, at Pont d'en Bas where we still manufacture today. We manufacture downstairs and then we sell here.”
The heart at work and sharing
“We produce on Monday, Tuesday and a little during the week. We design all our hams, our sausages, our sausages, our terrines and then all the preparation for the butchery. I like talking with my customers, being in contact with them. I like to know where they come from, if they are passing through or if they live nearby. I get to know them and then I love my work.”
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