Meat and poultry sales Gironde

The Groupement des Éleveurs Girondins (GEG) currently has 150 members (120 cattle breeders and 30 sheep breeders), whose mission is to safeguard and promote quality products from the Gironde region, and to market the production of its members' farms. "From farm to fork" is the objective. The cooperative has its own sales outlets, five butcher's shops in Gironde, where you can find Sous Signature Gironde-certified beef, lamb from Pauillac, poultry... Local quality meat!

In the heart of the Marché des Capucins, at the stall of La Table de Don Quichotte, you'll find the very best in Basque and Spanish gastronomy, with exceptional products: superb Iberian hams, a wide range of cured meats (sausages, pepper-rolled ventrèche), generous chorizos, lomo embuchado and Basque specialties (axoa, piment d'Espelette). For a snack, try a Serrano ham crêpe, bell pepper and Serrano croques and Serrano cheese rolls.

Displayed in the windows, local beef, milk-fed veal raised in the traditional way, and red label Pauillac lamb all come from local producers. The farm poultry is also produced locally and the pigeons are raised in the Garonne valley. A commitment to know-how, quality and transparency of the Girondins Breeders, within the framework of a fair trade approach "from farm to fork".

Philippe Rivera, Compagnon du Goût since 2020, sells only quality meats and traditional homemade charcuterie, and provides a catering service on site or at home. In summer, he prepares mixed salads, ready-made meals and fine beef kebabs, and is stationed at the Maubuisson market on Wednesday mornings, as well as at 117 boulevard du lac on Monday mornings and Saturday afternoons. Throughout the year, this enthusiast is also present at markets in Saumos, Lacanau Ville, Sainte-Hélène and Castelnau-de-Médoc.

Pâté en croûte Richelieu with sweetbreads and morels, with poultry, with lobster... At La Petite Echalote, we know how to delight even the most demanding taste buds! And what about the millefeuille of pig's trotters and foie gras, or the white puddings stuffed with chorizo, basil and pine nuts? Butchery is not to be outdone: côte de porc noir de Bigorre, filet de rumsteck au gras de boeuf, veal sausages with preserved lemons and sage, Angus beef from Gascony... These catering recipes make great side dishes. Think home delivery.

Garg'Antoine is the first point of sale of Antoine Augeard, an agricultural engineer, who "fell into the pastis" of his father in 1986... He knows the aperitif and has made it his job. He has a whole range of gourmet pleasures, traditional and French, which vary according to his finds: cold meats, Basque pudding, old-fashioned white ham, pâtés en croûte, foies gras, figs stuffed with foie gras, Scottish salmon, smoked or in gravlax, cheeses, preserves, wines, beers, not forgetting the aperitif boards, aperitif trays and pintxos.

Perrine Procureur opens not one, but several Pandora's boxes which, contrary to myth, are not evil - quite the contrary... She creates a dozen buffet-style gourmet boxes, which she calls Pandorines. They are filled, for the most part, with local, seasonal and top-of-the-range products, and can be adapted to suit all tastes and circumstances, whether for picnics, aperitifs, family or business meals. The presentation is superb, very colorful, almost like a painting...