Butchers Calvados

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!

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!

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!

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!