Charcuteries 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.

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.

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.

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.

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.