Butcher Viracaoundin from father to son, Yoland took over the reins of Charcuterie Viracaoundin at the age of 20 and succeeds his founding father, Mr Hervé.
Formerly located in the rue d'Après, Yoland decided to relocate the family business a few meters further, while preserving the artisanal know-how transmitted by his father.
As in any self-respecting Reunionese charcuterie, traditional pork products such as sausages, andouilles, boucané, blood sausage or even head cheese delight young and old.
But Yoland does not want to stop there. It is important to him to develop the family business which, according to him, has many strengths, while keeping the traditional aspect.
He then trained in management, hygiene and quality, and improved in the technique of the trade with craftsmen and master craftsmen.
The title "Craftsman Quality Excellence" awarded by the Chamber of Trades and Crafts attests to the level of quality of the products and service of Yoland and his team.
In 2014, Yoland became a Master Craftsman and in turn trained many young people in the trade.
Innovation and diversification….
Today, he and his team offer you pork or poultry specialties, marinated ready-to-cook products, skewers, sausages to grill, sarcives, ...