Charcuteries Paris

This Meilleur Ouvrier de France pork butcher proposes in this beautiful shop on the rue Caulaincourt delicious pâtés en croûte: pâté Pantin, pâté de Houdan... each one more tasty than the other. Also in the spotlight, pig rillettes with Espelette chilli pepper, a garlic sausage of anthology and a superb press of foie gras. Nice delicatessen section too. The big advantage: all the delicatessen products are nitrite-free, with no additives or preservatives. The team's welcome is adorable. A high-flying address where it's good to go.

A very old charcuterie to which Isabelle and Franck Leurond gave a new youth. Passionate about products that are very well done, they favour crafts. All or almost all is home-made, such as black or white icing, andouillette, campagne. Garlic salami and head cheese were even gold medallists in 2007 and black boudin, a bronze medalist in 2008. Smoked products have a good place and are carried out according to traditional methods. A caterer's and sweet or salty pastries complement the choice of this beautiful boutique.

Before becoming the Parisian star of the charcuterie industry, the Verot family began by shining on the charcuterie scene in Saint-Etienne. Today, it is Gilles, Catherine, his wife, and their teams who hold the torch. To be tasted in particular the pies, house specialties, of which the "Oreiller de la belle Aurore" (game, poultry, pork and veal stuffing, duck foie gras, morels) available only in September. Each season has its own novelties, such as this cubist Hure (pig's tongue, duck, foie gras, apple and hazelnuts) in the fall-winter of 2022.

In 2018, Pascal Joly, Meilleur Ouvrier de France (MOF), operated "his own revolution", offering in his store in the 15th arrondissement - he is also present in the 16th (29 rue du Docteur Blanche) - a 100% natural charcuterie. In other words, products without added nitrites, additives or allergens. Lovers of good food will appreciate it! Everything at his place makes you salivate: the head cheese, the pie, the terrines, the sausages, the salads and quiches... The house also does catering. Good news, Florian, Pascal's son, is here to take over.