Louis-Joseph Roberge, Mathalois entrepreneur and meat magician
The Société d'aide au développement de la collectivité (SADC) Matawinie is proud to support Mr. Louis-Joseph Roberge in the growth of his company. Boucherie 4L. Thanks to the financial support received through SADC Matawinie's Stratégie jeunesse program, the Mathalois entrepreneur will be able to acquire a smokehouse and related accessories, enabling him to increase his productivity and expand his service offering.

Boucherie 4L opened its doors in the fall of 2021, in the Lanaudière municipality of Saint-Jean-de-Matha. The company specializes in cutting game meats such as moose, white-tailed deer and bear, as well as farm-raised meats like beef and pork. Mr. Roberge also offers a sausage-making and smoking service based on unique recipes developed directly by the owner, a service that is proving to be highly appreciated. This avenue allows him to promote this local service by enabling hunters and the general public to have meat cut up that they have hunted or purchased from a producer.
Mr. Roberge's added value to the company: without a doubt, his highly personalized meat-cutting service, as he is very attentive to his customers' requests and desires for more personalized cuts of meat. What's more, Boucherie 4L offers meat aging, which enhances tenderness and taste, making it a top-quality product. Services include, among others, receiving, cold room storage, aging of meat according to defined criteria, cutting, packaging and freezing of products. Interesting fact: Packaging products have a shelf life of over 1 year, which is different from products offered in grocery stores.

Louis-Joseph Roberge can count on the help of an employee during the busiest periods, particularly during the autumn season when the entrepreneur can receive up to 60 deer simultaneously. Help that proves invaluable in these busier times.
The butcher by profession is no stranger to barbecues.
Louis-Joseph Roberge has a wealth of experience that has led him, over the years, to become his own boss. He began working in the food industry at the early age of 13. It was as a butcher's clerk working in a grocery supermarket that he really began to acquire specific meat-related skills. His various experiences subsequently led him to take a butchery course at the École hôtelière de Lanaudière, with the aim of deepening his knowledge in the field. Then, as manager of the meat department, Louis-Joseph Roberge acquired a wide range of skills linked to the management, marketing and sales of a butcher's shop.
Stay tuned for more news!
In the near future, the company will be offering a smoking service for meats such as ham, bacon, smoked meat and much more. This new feature will also enable the company to expand its range of sausage-making flavours, right in the butcher's shop.
SADC Matawinie is proud to have supported Mr. Louis-Joseph Roberge in the growth of his business through coaching and financial support via its Youth Strategy program.