Charcuteries 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.

Gourmets share the address to each other. Because Jacky Lefranc collects awards. 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 is still the essential ingredient. Come on, now to the table! More time to waste to introduce 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!

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.

Vincent and Pamela have brilliantly breathed new life into the store. The experience of this man (more than 10 years) offers recipes that will make our taste buds go wild. Traditional charcuteries elaborated in the French artisanal know-how, taste urgently its speciality, the pâté with andouille and pommeau or its smoked and caramelized white ham. It's also an excellent savory caterer... and sweet! Bonus: you can bring your own boxes to reduce packaging!

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!