The Butcheress of Trois-Pistoles

The Butcheress of Trois-Pistoles

In a Quebec where even artisanal butchers rely on industrial meat, Renée LeBlanc-Paulin has made a radical choice: to work exclusively with whole local carcasses, which she and her team cut every week in her Trois-Pistoles butcher's shop. Around her, a network of committed women - chef, breeder, slaughterhouse manager, institutional cook - helps her to keep alive a circuit as fragile as it is necessary. The Butcheress of Trois-Pistoles follows their collective struggle to build a viable model, through the very real pitfalls of raising, slaughtering, processing and distributing local meat.

But the film goes beyond the obvious: it shows that solutions do exist, if we choose to act together. Let's start by asking a simple question: where does the food we eat come from?

Broadcast

Distribution internationale