Meat and poultry sales Calvados

Founded in 1981, Maison Asselot is the most famous ambassador of the genuine andouille de Vire, regularly awarded laurels of excellence in regional and national competitions. The best andouille from Vire, or almost! Handmade from pork belly, smoked in traditional beechwood fireplaces for three weeks, then simmered in a broth, Vire andouille can be enjoyed hot or cold, as an aperitif or at the table. An ancestral know-how, dating back to the ^18th century, to discover on our guided tours.

Butcheries, it must be admitted, there are fewer and fewer of them and it is a pity. So when one of them - and not just any one of them, since it has been around for more than 30 years - is taken over and continues its activity, it is like a small victory for independent retailers over the big national brands. Hats off to Alexis who not only takes over Patrice Morel's business (with whom he will continue to collaborate) but also considerably develops the catering side, hence the name change. Unique daily specials or lunch packages with homemade desserts are now available. For those who are used to the address, don't panic, their specialty of guts is still relevant!

Jean Barbey is one of the essentials! A real charcuterie with real dishes and a good cooking smell. Mrs Barbey is always impeccable: coat, tail and little collar, one of the charms of the sign. If the house offers an average of four different dishes each day, rotation varies each month. During our passage, it was chicken stew in lemons, paella, beef tongue tangy sauce (add sauce after weighing), stuffed tomatoes. Add to this the ham and other sausages, pork and pies (especially at the Intermarché), a good choice of salads (the one on curry is to fall, but Piedmont is excellent). Still not barbés of this Barbey!

But of course, and fortunately, there are still real butchers in butchers. You know, those who prepare the chosen pieces of the best breeds before their customers. And the conversation starts around a calf's kidney, a beef tail like a glass of wine of great vintage. Ask yourself "Meat Dock" in the shopping mall of the shopping Centre of Hérouville. There is always a crowd, signs that the House is excellent. The service, professionally taken, makes no one wait. The colours are beautiful, the meat and poultry stamped AOC or Red Label make it all the best to buy everything. "But we're here for that. Everything is for sale and butcher with." Well, we love this humour, which makes it so that if the butcher is not tender with the client, the meat will be tough! "Beef (Charolais or Blonde of Aquitaine depending on the weeks), veal, pig, lamb, guinea fowl, quails, chicken, meats, grills, we already look forward to getting to the kitchen. You forgot the bone marrow! Find it on the Internet. The site, almost interactive, allows all the omissions and, above all, generous orders with culinary advice. The Package, for example, offers compositions from the family package, to roasting, to simmer until the compositions more elaborate for thematic evenings. So what is this evening? Sauerkraut, pot, fondue, calf head or barbecue?

Let's skip the introductions, it's been a veritable institution since 1964! What's new? You haven't heard of us yet? At Marcel's, you're in the holy of holies, in a kingdom where merguez is king! From generation to generation, the establishment has preserved its recipe for success and expanded its range for even greater delights: maturing cellar, veal and beef sausage specialties... Elegant and discreet, the boutique, ready to treat you early in the morning, is excellence itself. Can't make it? We'll deliver to your door. Clever, isn't it?

A great address for meat lovers. Sabot is three generations of family know-how, a warm welcome and, in short, one of the best places to eat in Caen! And if you're a fan of tripe, you'll be delighted to know that their mouth-watering recipe has won a number of prestigious awards. Their love of the trade is also reflected in the quality of their meats and butchery specialties, prepared in the purest French tradition. Don't miss their award-winning homemade terrines and Sylvie's signature dishes!

Gourmets share the address with each other. Because Jacky Lefranc collects awards. A master craftsman, every year, the brotherhood of the fine Goustiers du Pré-Bocage honours the Bayeusain butcher for his excellence. He then leaves with his arms full of national awards. Among others, we mention the pork liver pâté, traditional and creative country terrines, and the honorary prize for its poultry galantine. A know-how that he has been sharing with his team for years. Come on, we're revealing a few secrets: the recipe for creative pâté, for example, made with apples, andouille, and calvados. Not as simple as it may seem because Jacky's skill and know-how are still the essential ingredients. Come on, now to the table! No more time to waste introducing your friends and guests to all these delicious delicatessen products that our dear ancestors, lovers of good food, knew how to enjoy on special occasions. And nowadays, all opportunities are beautiful and good. And since Jacky is a caterer and can even deliver to you, you have no more excuses!

Four generations: if the brand name announces the continuity of a gourmet and family tradition, Christophe Breton, heir to three generations of caterers and butchers, renews the traditional tastes of the Normandy table with modern touches. He works with Norman flavours and products, giving priority to seafood, but also knows how to explore other flavours and daring combinations, such as chicken jelly with yuzu. Cheeseburgers and homemade potato chips redeem the reputation of this junk food, and meal trays now border on the gastronomic. This luxury comes at a price, of course, but it's undeniably one of quality and homemade workmanship.

The Tourneux house is the address for lovers of fine charcuterie in Caen. It is easy to understand once you are inside. You want to taste everything! This is almost inevitable given the know-how of Christophe Tourneux, Best Worker in France in 2004. The craftsman proposes dishes that are a pleasure for the eyes as much as for the palate. A quality of work that we appreciate in his terrines, charcuterie pâtissière or his cooked pieces such as the tiramisu of gambas. In short, an artisanal delicatessen full of subtlety that can also be found in catering services.

Emile Feldhofer, 29, has been the talk of the town since he took over the Saint-Jean butcher shop in 2019! He's distinguished himself by a technique that involves disassembling the rib of beef, removing the nerves and then reassembling it. It's his specialty, and it's literally amazing - the meat is so tender! But the young man's expertise doesn't stop there! Labeled meats, artisanal charcuterie, ready-cooked meals, catering - our butcher has it all!

Gourmet friends, once upon a time, the best tripe in France and Navarre! At the end of the Vire, near the keep, the Ruault House has been producing tripe from father to son since 1955. In Calvados or Caen style, tripe can be found in this small shop. Many restaurants have made Ruault tripe one of their emblematic ingredients. And if tripe doesn't make you tripper, the house also concocts excellent terrines and country rillettes.

Vincent and Paméla have brilliantly breathed new life into the boutique. With over 10 years' experience, Vincent's recipes are sure to tantalize the taste buds. Traditional charcuteries made with traditional French know-how, you'll want to try his speciality, pâté à l'andouille et au pommeau, or his smoked and caramelized white ham. It's also an excellent caterer of savoury... and sweet delicacies! Bonus: you can bring your own boxes to reduce packaging!

Maison Lesouef has been making the real andouille de Vire, smoked over a wood fire, since 1996. The Prix d'Excellence of the Confrérie de la Genuine Andouille de Vire and the Grand Prix National 2018 have been added to the many other awards. Jean-Paul Lesouef, Master craftsman, completes his flagship product with some other delicious artisanal specialties: andouillettes, smoked ham, smoked filet mignon, Caen-style tripe, country blood sausage... which can be purchased directly at the store, but also on the Vire market, every Friday.

Philice Colace can boast of having been world champion of the fashionable tripe of Caen! In 2017, he won the Tripière d'or, after having refined his recipe - traditionally made up of a cow's stomach, a bull's foot, a bouquet garni, carrots and salt and pepper - for more than ten years. Did you know that it takes between 6pm and 24 hours to cook this dish? So you come to his shop for this flagship product, but also for his fine selection of artisanal charcuteries and Label Rouge meats. A safe address.

We come to this butcher-cooker-caterer, with a pretty Norman front, for prepared dishes, excellent pieces of sausage, pâtés, terrines, cooked or bone-in hams, head cheeses (gold medal 2011), goose rillettes, like the dishes of the moment. It should be noted that they are also present on the Deauville and Trouville markets.

Everything is good in the pig! A visit to the Caillouet farm will convince those who still doubt it, especially at a time when the traceability of meat becomes the criterion of choice. Elevés on the farm itself, without antibiotics, on good beds of fresh straw, the pigs of Caillouet give a remarkable meat. And yes, as the slogan of the exploitation says so well, "The room is great! '. And the price side? will you ask us- And no nasty surprise, the prices are below those on the large surface, which is worth the move. And for those who do not like or do not eat pork, beef, lamb, poultry - guaranteed from local farms - are also present on the shelves of the shop. Prepare your freezer or invite the family!

Christine and André Diérick moved to Dover in 2017. The specialty of the latter, an artisan butcher for more than 30 years? The traditional blood sausage, for which he won the gold medal in 2020 at the Mortagne-au-Perche Best Pudding Competition. His paupiettes, filet mignon of pork Percheron and rabbit terrine are also succulent. The couple also offers tasty home-cooked dishes such as coq au vin, couscous or cassoulet. On weekends, we come to enjoy roast chicken!

The shop is not large and the tail is easily extended on the sidewalk, especially on Saturdays (if you are on the door, the roasted chicken scent will put you in appetite). Once you've entered, it's better not to be too hasty, because the regulars are many and here we take the time to serve you! Patricia and Gérard Jamet collect trophies! A house specialty: the guts. Moreover, they are also graduates for their crépinette. Other inescapable: teurgoule (gold in 2008) and white boudin. In windows, Jura (laminated cheese ham) and other salty pies retain our attention, while waiting, we take advantage of it to detail: homemade fours, quiches and pizzas are part of the game, salads, sausages of all kinds, hams, for dessert we make an option on rice and teurgoule. Ah… prepared dishes: fowl Auge Valley, orange duck, rich Turkish cheese sauce and homemade purée, a treat. We take a look at the well-felt caricature of the "Crossing of Paris", the time Anita packs our sausages, and finally it is time to pay… a little look at the nourin on the cashier, just beside the candy… we will return!