The Farm of the Four Seasons

Located in Hemmingford in Montérégie, Ferme des Quatre-Temps is an agricultural project led by Jean-Marie Fortier and his team whose mission is to operate a farm on a human scale that is both diversified and in harmony with the seasonality of the terroir. They grow organic vegetables there, raise beef, pigs and chickens in a respectful manner and transform their meats as well as those of partners into artisanal charcuterie and sausages.

Taking place on a vast area of ​​160 acres of land, it is designed to allow different agricultural activities, namely:

• 8 acres for the market gardening of around forty varieties of vegetables using bio-intensive methods, a cultivation system allowing more yield to be obtained on small areas;
• 60 acres of pasture for cattle and chickens;
• 40 acres of wooded islands for the pigs that live there on rotation;
• A production kitchen for the processing and preparation of artisanal charcuterie and sausages.

Inspired by the achievements of the American Eliot Coleman, pillar of small-scale organic market gardening and mentor of Jean-Martin, this social enterprise is based on principles of agroecology and permaculture. These models aim to maximize the yield of limited cultivable areas while ensuring the preservation of biodiversity and soil fertility. This therefore means not using fertilizers or pesticides, in addition to having to opt for no-till techniques and non-mechanized tools. 

La Ferme des Quatre-Temps also serves as a training site for apprentice farmers who wish to equip themselves to possibly develop their own project. 

We are proud to collaborate with them for the artisanal production of our charcuterie and to refine their recipes together in order to have flavors specific to Édouard and Léo. Prepared by hand in small batches, our sausage is made with our pork loin and thigh. Beaurivage pork raised sustainably which are mixed with our burnt pepper paste and organic herbs from their gardens.