LA FERME DES QUATRE-TEMPS INC.

Name

LA FERME DES QUATRE-TEMPS INC.

Legal name

LA FERME DES QUATRE-TEMPS INC.

Website

https://fermequatretemps.com

Company type

Private

Founded year

2013

Operating status

Operating

Headcount range

11–50 employees

Ownership category

akta.pro rank

Product category

Organic Farm Products

NAICS

Meat and Meat Product Merchant Wholesalers (424470), Meat Retailers (44524)

SIC

Sausages & Other Prepared Meat Products (2013), Food And Kindred Products (2000), Wholesale-Groceries, General Line (5141)

akta.pro primary industry

Fermented & Air-Dried Charcuterie (Salami, Pepperoni, Prosciutto-Style) (AFANAEAE)

akta.pro secondary industries

Cured Meats (Dry-Cured, Wet-Cured, Hams, Bacon) (AFANAEAA), Frozen Meat, Poultry & Seafood Wholesale (AFAIAHAF), Butcher Shops & Meat Markets (CRAHAHAB)

Keywords

• Organic vegetables
• Artisanal charcuterie
• Regenerative agriculture
• Pasture-raised meats
• Farm fresh eggs

Headquarters

HQ city

Hemmingford

HQ country

Canada

HQ region

North America

Offices2 records

Markets served

GTM type

B2B and B2C

Offering type

Hardware or Manufacturing

Cost components

Operations, Personnel, Supply Chain, Others, Marketing or Sales

Revenue model

1. Farm Products Sales: Direct sales of organic vegetables, farm fresh eggs, pasture-raised meats, and artisanal charcuteries and preserves at the Jean-Talon Market kiosk. Products include dry-aged saucissons, charcuterie (Bresaola, Coppa, Pepperoni, Soppressata, Nduja), preserves (hot sauces, jams, vinegars), and soaps made from farm tallow.
2. Loyalty Card Program: Prepaid loyalty cards ($300 or $600) that provide value discounts (5% and 8.33% respectively) on purchases at the farmer's market throughout the season. The $600 card also includes exclusive access to annual fall farm visit.
3. Restaurant Supply: Supply agreements with 22+ partner restaurants in Montreal including Monarque, Foxy, Elena, Hoogan et Beaufort, Mon Lapin, Lawrence, Mastard, Au Pied de Cochon, Tuck Shop, Gia, Maison Boulud, Joe Beef, and others. These restaurants purchase farm-fresh products for their farm-to-table menus.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels5 records

Core offering

La Ferme des Quatre-Temps is a 160-acre regenerative organic farm in Hemmingford, Quebec that cultivates 40+ organic vegetables (and 35+ winter varieties), raises pasture-raised beef, forest-pastured pork, and free-range hens, and transforms these farm outputs into an artisanal charcuterie line (saucissons, bresaola, coppa, nduja, pepperoni, etc.) along with preserves, hot sauces, jams, vinegars, pickles, and handcrafted tallow soaps. Products are sold direct-to-consumer at the Jean-Talon Market kiosk in Montreal, supplied to 22+ farm-to-table restaurants, and distributed through Quebec specialty boutiques.

Product overview

La Ferme des Quatre-Temps is an agro-ecological farm operating on 160 acres in Hemmingford, Quebec, producing a diversified portfolio of organic agricultural products. The core offering includes: (1) dry-aged saucissons in five varieties (Farm Style, Chorizo, Black Garlic, Chive Blossom, and Seasonal); (2) artisanal charcuteries including Bresaola, Nduja, Coppa, Bologne, Lonza, Pepperoni, Salami Cotto, Soppressata, and Summer Sausage; (3) preserves including hot sauces (Cayenne, Chipotle, Habanero), jams (Blueberry, Strawberry), jellies, vinegars, antipastos, and pickles; (4) handcrafted soaps (Cedar, Coffee and Mint, Charcoal) made from pig tallow; (5) fresh organic vegetables (40+ summer varieties, 35+ winter varieties); (6) pasture-raised beef, forest-pastured pork, and free-range eggs; and (7) loyalty cards for prepaid market purchases. Products are sold at Jean-Talon Market kiosk, partner restaurants, and boutique shops across Quebec. The farm also operates educational apprenticeship and internship programs.

Differentiator

Problem solved

Functional benefit

Products and services

• Organic Vegetables Over 40 different organic vegetables cultivated on 8 acres using bio-intensive agriculture principles, plus 35+ winter vegetable varieties added in 2022 to enable year-round local eating. Ecocert Canada certified organic, sold at Jean-Talon Market kiosk, partner restaurants, and specialty boutiques.
• Pasture-Raised Beef Beef from Angus, Charolais, and Belted Galloway breeds raised on 60 acres of fresh grass pasture in summer and organic hay in winter, dry-aged for a minimum of 21 days. Sold by the cut at Jean-Talon Market and supplied to 22+ Montreal restaurants.
• Forest-Pastured Pork Pigs raised across 40 acres of wooded forest lots where they forage ferns and roots, supplemented with non-GMO grains and garden vegetables. Forest grazing enhances meat flavor, texture, and color. Used for the farm's artisanal charcuterie line and supplied to partner restaurants.
• Farm Fresh Eggs Large brown eggs from free-range hens housed in mobile coops moved daily across pasture in summer and wintered in greenhouses with fresh air and sunshine. Eggs feature bright orange yolks, creamier texture, and rich flavor. Sold at Jean-Talon Market kiosk.
• Farm Style Saucisson Original dry-aged saucisson made from forest-pastured pork, showcasing the farm's pastured pig husbandry. 100g. Gold medal at the 2023 Mondial Rabelais du Saucisson.
• Chorizo Saucisson Dry-aged saucisson made with a house blend of hot peppers including cayenne and jalapeno, offering complex flavor with mild heat. 100g. Gold medal at the 2023 Mondial Rabelais du Saucisson.
• Black Garlic Saucisson Dry-aged saucisson made with black garlic featuring umami flavor notes, handcrafted annually following the summer garlic harvest. 100g. Gold medal at the 2023 Mondial Rabelais du Saucisson.
• Chive Blossom Saucisson Dry-aged saucisson made with dried chive flowers, featuring delicate flavor with hints of sweet onion. 100g.
• Bresaola Whole muscle beef brined and seasoned with housemade smoked leek greens rub, aged a minimum of three months. 100% beef.
• Nduja Spicy and spreadable pork sausage originating from the Calabria region of Italy, made with farm-raised pork.
• Coppa Whole pork shoulder (collar), brined, seasoned, and aged a minimum of three months.
• Bologne Farm signature boloney made from beef and pork, traditionally smoked with applewood.
• Lonza Whole pork loin, brined, seasoned with housemade basil, sorrel, and ginger leaf rub, aged a minimum of three months.
• Pepperoni American-style pepperoni, smoked and dry aged. 100% beef.
• Salami Cotto Cooked beef and pork sausage seasoned with roasted fennel.
• Soppressata Italian-inspired dry-aged charcuterie made with dried chilis and black peppercorns.
• Cayenne Hot Sauce Handcrafted hot sauce created with fermented red cayenne peppers. 150ml.
• Chipotle Hot Sauce Mildest hot sauce in the lineup, made with Arapaho peppers. Tangy and smoky flavors. 150ml.
• Habanero Hot Sauce Spiciest hot sauce in the lineup, made with habanero peppers and seasonal Ontario peaches. 150ml.
• Blueberry Jam Seasonal jam made with organic blueberries, blackcurrants and bee balm. 229ml.
• Strawberry Jam Seasonal jam made with local strawberries and elderflower. 229ml.
• Red Pepper Jelly Sweet and spicy jelly made from a mix of farm-fresh sweet peppers. 229ml.
• Salsa Verde Quatre-Temps green salsa made with tomatillos and green hot peppers. 229ml.
• Aged Apple Cider Vinegar Aged apple cider vinegar. 375ml.
• Oyster Mushroom Antipasto Fresh oyster mushrooms marinated with oil, garlic flower, and pink peppercorns. 500ml.
• Cedar Soap Handcrafted soap made from farm aromatics and tallow from farm-raised pigs. 100g.
• Coffee and Mint Soap Handcrafted soap made from farm aromatics and tallow from farm-raised pigs.
• Charcoal Soap Handcrafted soap made from farm aromatics and tallow from farm-raised pigs.
• Loyalty Card - $300 Prepaid loyalty card for purchases at the Jean-Talon Market kiosk. Pay $300 and receive $315 in purchasing value (5% bonus), usable throughout the season on all farm products including vegetables, meats, eggs, charcuteries, and preserves.
• Loyalty Card - $600 Premium prepaid loyalty card for purchases at the Jean-Talon Market kiosk. Pay $600 and receive $650 in purchasing value (8.33% bonus) plus exclusive access to the annual fall farm visit.

Quantifiable outcome

• 40+ organic vegetables plus 35+ winter vegetables grown on 8 acres using bio-intensive methods
• +2 more outcomes

Named customers23 records

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration1 record

Feature5 records

Partnerships

28 partnerships are on record, tiered core.

• Eliot ColemancoreStrategic or Co-development Partner · 1 January 2015Collaborated on the design of the farm and garden, bringing expertise in small-scale agriculture and winter production.
• Les ÉcomestiblescoreStrategic or Co-development Partner · 1 January 2015Expertise in efficient farm design and contributed to the development of the farm, its garden and its buildings.
• Brylee FarmcoreStrategic or Co-development Partner · 1 January 2015Contributed expertise in land management to the farm development project.
• Jean-Martin FortiercoreStrategic or Co-development Partner · 1 January 2014Agricultural expert collaborator for knowledge of running small-scale farms. Author of 'The Market Gardener' and developed the farm's training programs.
• MonarquecoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh organic vegetables, pastured meats, and artisanal charcuteries for their farm-to-table menu offerings.
• FoxycoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products for their farm-to-table dining program.
• Maison BouludcoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh organic vegetables and products for their farm-to-table menus.
• Joe BeefcoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products supporting their farm-to-table philosophy.
• Le Club Chasse et PêchecoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products for their dining program.
• Au Pied de CochoncoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh organic vegetables and products for their farm-to-table dining.
• LawrencecoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Hoogan et BeaufortcoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products for their dining program.
• Mon LapincoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• MastardcoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Tuck ShopcoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Vin PapilloncoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• ElenacoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• GiacoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Mitch & DelicoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• PichaicoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Salle ClimatiséecoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• SabayoncoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Vice & VersacoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Taverne AtlanticcoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Stem BarcoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• Liverpool HousecoreStrategic or Co-development PartnerRestaurant supplied with farm-fresh products.
• ITHQcoreStrategic or Co-development PartnerInstitutional restaurant at Institut de tourisme et d'hôtellerie du Québec supplied with farm-fresh products for culinary education.
• Ecocert CanadacoreOthersThird-party organic certification body that certifies all vegetables grown at the farm as organic.

Scale indicators5 records

Recent moves6 records

Expansion highlights3 records

Direct peers

• Les Jardins de la Grelinette: Jean-Martin Fortier's Quebec small-scale regenerative market garden and a direct collaborator of La Ferme des Quatre-Temps. Most comparable farm in Quebec on bio-intensive methods, CSA/community-supported model, and training programs.
• Olympic Provisions: Portland-based artisanal charcuterie maker producing small-batch cured meats, sausages, and salumi. Closely comparable product portfolio (salamis, whole-muscle cured meats) with a direct-to-consumer and chef-restaurant supply model.
• The Meat Hook: Brooklyn-based whole-animal butcher producing artisanal cured meats, sausages, and charcuterie. Comparable small-batch, chef-restaurant-driven business model with strong brand identity.
• Fra' Mani: Berkeley-based artisanal charcuterie company founded by Paul Bertolli. Comparable handmade, small-batch approach to Italian-style cured meats and salumi aimed at premium retail and restaurant customers.
• Blue Hill at Stone Barns: Premium farm-to-table restaurant and farm in Pocantico Hills, NY, led by Dan Barber. Comparable on regenerative agriculture + on-farm value-added production + elite restaurant partnerships + educational mission.
• Fleisher's Meats: Artisanal butcher and charcuterie company with multiple retail locations in the Northeast U.S. Comparable whole-animal, pasture-raised sourcing and cured-meat product line supplied to restaurants and consumers.
• La Quercia: Iowa-based producer of artisan cured meats including prosciutto, bresaola, and coppa. Direct comparator on whole-muscle cured-meat technique and premium positioning.

Broad incumbents

• D'Artagnan: Larger premium meats and charcuterie distributor supplying top U.S. restaurants and retailers. Comparable product categories (cured meats, pâtés, sausages) and restaurant-channel focus, but operates at significantly broader national scale.

Emerging players

• Lufa Farms: Montreal-based rooftop greenhouse farm operating a direct-to-consumer subscription basket model. Adjacent peer — same city, similar regenerative/organic ethos, but a different production format (greenhouse + basket subscription vs. mixed livestock/charcuterie).

Others

• CAPE (Coopérative pour l'agriculture de proximité écologique): Quebec ecological agriculture cooperative linked from La Ferme des Quatre-Temps' website. Comparable on small-scale regenerative farming mission in Quebec; operates as a network/cooperative rather than a single farm entity.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/fermequatretemps
• Instagraminstagram.com/fermequatretemps
• LinkedInlinkedin.com/company/fermequatretemps

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about LA FERME DES QUATRE-TEMPS INC.