Meat and poultry sales Puy-De-Dôme

During the summer of 2022, the unmissable Salaisons du Sancy was taken over by Michael Vaufrey. Coming from a family of pork butchers and a professional in the retail sector, he has completely redesigned and expanded the store. There is a grocery section, home-made charcuterie offered by the pork butcher Pascal Tournadre, ready-made meals, a special wine, beer and liquor section. The faithful customers can be reassured, the salting remains the main activity and the quality is always present. Tastings and open days will be organized.

Opened at the beginning of the last century, then held by the Dugast family from 1966, the butcher shop changed ownership in 2018. Marc Filliat, Didier Dugast's successor, is one of the co-founders of the Ferme Auvergnate in Mozac. A butcher by trade, he returned to Chamalières, where he started, and wants to perpetuate the reputation of this institution. Local producers and quality products are at the rendezvous. Catered dishes and specialties in jars are also sold. The butcher's shop offers services such as advance preparation of orders.

The Boucherie Gauthier takes place in the well named street of the Butchery since 1994! The house is known and appreciated by the Clermontois. Expect sometimes a long queue. You will find fine fattened beef from Mézenc, poultry from Bresse, suckling lamb from the Pyrenees Axuria and salted meadows, pigs from Bigorre and the Basque Country and even more exotic meats such as Wagyu beef from Japan. The quality of the selected meats is recognized by the great tables of the country and the starred chefs of the capital. The house also offers butcher's preparations, artisanal charcuterie, prepared dishes and a selection of delicatessen products.

On the street next to the Halle gourmande Saint-Pierre, the Fontbonne deli is still there. It's hard to believe when you know that it has been around since the early 1960s. Its stalls are filled with take-out dishes, filet mignon terrines, cooked sausages, hams, parmentier sausages... all homemade of course! The apple pumps as well as the potato and meat pies have also proven their worth. It is an old-fashioned delicatessen as we like it! The friendliness of the reception and the good advice do not spoil anything.

In this artisanal rotisserie, the chicken specialist is Bernard Durin. Accompanied by his wife Véronique, this former Parisian butcher puts all his know-how at your service. He selects, seasons and cooks good farm, organic or red label chickens. The establishment proposes every day home-made dishes, which you can taste on the spot thanks to the reorganization of the market. In addition, in the front of the restaurant, you will find delicatessen salads, gratins and fresh vegetables from the market. A common point between all the products: quality!

Maison Cromarias, already established for three generations in Montferrand, is opening a second address at the foot of the cathedral. A godsend for passers-by in this busy district, who can now enjoy dishes cooked by Fabrice and his team! A butchery and charcuterie section features Label Rouge meats. The store at the top of Rue des Gras also has a space reserved for grocery products. To take advantage of all this, a terrace is planned. Maison Cromarias also prepares delicious buffets.

For nearly 60 years, the company has been satisfying a loyal and demanding clientele. Just the sight of the shop window makes your mouth water. Located in the heart of the central plateau, a stone's throw from the cathedral, there is a small delicatessen section filled with spices and preserves, each more tempting than the last. Beef, lamb and veal come from local producers, venison from the Cantal, wild boar from the Allier, not to mention farmhouse pork from the Auvergne. Eric, the son of the founder Marc Durif, has handed over to Jérémie Lautard and Lucas Texeraud since the end of 2021. A very good address which also proposes 25 places with terrace for the gourmets of the midday!

In the lineage of Asswak Baba held by the El Kassimi family, this Ali Baba's cave delights lovers of spices, exotic products, most of them halal. Hassan Fahad, the new owner, and his team will guide you to find what you need! The welcome, the good mood and the accessible prices are good points. You will find fruits, vegetables and meat from local producers to prepare delicious oriental, Asian and even Auvergne dishes: tajine, couscous, keftas, massala, chappattis, achards, etc. The refrigerated stall is stocked with the best pieces of lamb, poultry and merguez. You are in a real nice neighborhood grocery store.

This farmer in Issoire region is a newcomer to the Saint-Pierre market. A member of the La Daffodil association, defending organic products, Mr. Baubert sells products from his own livestock products, all fed with home-made foods. Some may already have seen it at Saint Joseph Hall or elsewhere. Its chickens, guinea fowl, cans, rabbits are excellent. In addition to this prize winner, Oies and turkeys are added. Terrine, meat blocks and other wine coq - on order - have nothing to envy. A very good address. Sale also on the farm on Wednesday.

Ideally located along the main road through Ceyrat, the Taillandier butcher shop attracts with its well-stocked and nicely presented stalls. Meat cuts, brochettes, cold cuts and dishes prepared by the butcher Franck will brighten your tables and delight your taste buds. The meats are of quality: the poultries are for example all raised in the open air. The welcome is friendly and the advice is good. A catering service offers aperitifs and menus. Every Saturday, a speciality is proposed: paella, aligot sausage, brandade of cod..

During a visit to Orcival, a visit to La Bresade is a must. Why? Because this small store judiciously gathers an anthology of Auvergne products. Since 1998, Stéphanie Falgoux has been helping visitors discover the delights of the region. Cheeses, delicatessen, tripoux, beers, wines and aperitifs, including the famous Gentian, and sweet pleasures: fruit jellies, honeys, jams... Everything has been tested before being selected. On the website, promotions are frequently offered: a good plan to discover the multitude of products.

The Garachon butcher's shop and delicatessen showcases products from local farms: free-range chicken, sausage, pork or Charolais beef... Everything is prepared right here, in the traditional way. As for the catering, the dishes, homemade of course, are just as delicious and will melt the gourmets. The welcome is pleasant and one appreciates the professional advice concerning the cooking and the way to cook the meat. The know-how of the butcher's shop is to be discovered on the spot, in its ham museum.

Since 1950, ancestral know-how has been passed down through the generations. The only secret: homemade! Sausage and ham are matured in the ashes. The cured meats also catch the eye and the nose. The great classics of pure pork, donkey and duck mingle with blue cheese, blueberries and hazelnuts. The house also dons the catering apron. On the butcher's side, Auvergne remains at the heart of the establishment's work. Creamery products, Auvergne wines, a delicatessen and a bread depot complete the Auvergne-colored offer.

The Bouch'rit was taken over a few years ago by the Boucherie Debrion of Saint-Amand-Tallende. Since then, the faithful testify: the quality is always there! The meat is bought from producers that the team knows. Among the proposals: Salers or Aubrac beef, farm pork, farm poultry, Bédélou veal from Aveyron. The delicatessen is not to be outdone with rabbit terrines, various sausages or black pudding with nuts. The rotisserie and catering area is a must-see. Every day, excellent small dishes are proposed: pounti, stuffed cabbage, cod, pie, sauerkraut, lasagne, parmentier, bouchées à la reine..

In the Magnol family, the taste for quality meat is passed on from generation to generation. In 2008, Franck and Christelle Magnol opened their establishment on rue Anatole France. Since then, customers have been pushing the door to find a warm welcome, valuable advice and of course tasty meat: Charolais, farm poultry from Auvergne, milk-fed veal from Mont du Forez, etc. The couple selects Label Rouge certified meats in order to ensure a superior quality of the products and an artisanal know-how. A word of advice: don't leave without a slice of artisanal ham, one of the catering dishes or one of the butcher's creations thought up by the chef!

Here is a couple of artisan butchers who offer succulent products in the Vallières district. Caroline and Alain Goutte Fangeas have quality meats and will advise you on cooking or suggest some ideas for accompaniments. Their professionalism is tinged with a touch of humor and a lot of passion. The know-how of these craftsmen does not stop there: the delicatessen and catering dishes are home-made. A good plan for the evenings when you don't feel like cooking or going out, but you still want to have a tasty meal.

Meat lovers have found a trusted supplier with the Guillemin butcher shop. Here, quality is the order of the day. The beef is Label Rouge certified, which means that the Charolais beef from the Bourbonnais region served was raised in the tradition and with respect for the animals. The veal and pork are also Label Rouge; the lamb is organic. The charcuterie is homemade and the white ham is free of nitrite salts. With such products, the flavors are multiplied tenfold and the well-being passes through your plate. The butcher shop works only with products from local agricultural cooperatives. From the breeder to the butcher, all the know-how of the meat industry is highlighted.

Looking for quality local produce? Stop by Aurélien and Rebecca's, and buy directly from the producer. The duo have their own farm and laboratory near Sauxillanges. Veal, pork, lamb, poultry: the choice is wide! You'll also find ready-made dishes such as aligot, truffade, stuffed cabbage and the inevitable roast chicken. Special mention for the delicious homemade lasagne! We appreciate the friendly, professional welcome.

Ferme Guy raises pigs, Salers and Ferrandais cows, without using animal meal or fat. The animals are fed 100% vegetable feed. Pigs are processed in the farm's own laboratory, without colorants or preservatives. The farm produces hams, sausages and sausages dried in the traditional way, thanks to the dry mountain air, as well as boudin and pâté en croûte. Farmhouse charcuterie and local meats are sold on site, in selected farm drives and at the Riom, Montferrand and Jaude markets.

At the Ferme des Raux, the Gascuel family is still involved, but has added the services of the son and two associates. Farmers and bakers, they all work in accordance with the labels Agriculture Biologique (AB) and Nature et Progrès. They cultivate cereals in the fertile soil of Limagne, to feed their poultry or transform them into bread. The result enchants the gourmets, since guinea fowls and chickens, raised in the open air, are delicious. As for the sourdough breads, they are made from cereal flours, crushed on a stone millstone. During a visit of the farm by appointment, learn more about their operation and their values.