In the heart of Creuse, butchers prepare and sell meat. But their butcher shops are not the only place where heritage is passed on. The slaughterhouse is another. A collective of farmers was formed to find a solution to the tension between ethical farming practices and the industrialization of slaughter. The goal: to reclaim meat production and accompany the animals until their death, in conditions worthy of the respect with which they are raised. This balanced position, between the demands of industry and those of activists, remains precarious.

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