Meat and poultry sales 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.

La Boucherie Moderne is a great address for meat lovers in Paris. With a wide variety of choices, they're sure to satisfy every palate, from small to large appetites. Thanks to their cutting-edge expertise, the butchers carefully select the finest cuts, including their matured meat specialties, which will delight connoisseurs and the curious in search of new flavors. Whether it's a characterful roast or a top-flight steak, Boucherie Moderne will satisfy your every desire with professionalism and passion.

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.

A steak or a flank steak? To eat on the spot or to take away? At Christophe Dru's, it's like this... We are in his butcher shop. This butcher's son, a butcher himself, had the idea of distinguishing himself by offering customers the possibility of cooking the products they buy from him, for a fee, and tasting them on the spot. Otherwise, there is the possibility to sit at a table and choose a dish from the menu. Next door, the house has opened Les Provinces d'à côté, a tapas bar, rotisserie and wine cellar.

The successors of Pierre Desjardin, who created this business some sixty years ago, continue the activity in the same direction. The origins of the poultry have not changed: the ducks come from Challans and the chickens from Bresse or the Landes; the rabbits were raised in the Gâtinais. The delicatessen and butcher's departments complete the offer: lamb from Lozère, milk-fed veal from Corrèze with the red label, beef from Aquitaine... All of this is "beautiful linen"! With its slightly retro frontage, this store cannot be missed in the shopping street of Belles-Feuilles. A much appreciated address, if we judge by the queue, on Sunday morning, for a grilled chicken.

This Normand, born on a farm, leaves nothing at random. Since 1978 it occupies the same location in the covered market Beauvau… She doesn't tell her and the meat fell in when he was small. Whether charolaises, limousines, or parthenaises, the meat is reduced by a minimum of days before stopping at the gate. His farmer pig is high in the open air, as is his poultry. A few fine preparations such as old beef roast, herbal sausages or other delicacies complement the choice offered by Michel Brunon who wants to stay in the traditional. His wife, Danielle, gives culinary advice to avoid missing the Bourguignon calf or beef.

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.

Alain Grandière is the director of this Marguerite butcher shop, an establishment that combines quality butchery and mini-market. Son of a butcher, he perpetuates the family know-how after having travelled around the world in search of the best meats at a younger age. Here, the meat (beef, pork, poultry...), prepared and cut on site, is put into trays in the morning and the customer serves himself on the shelves. Only the delicatessen is not self-service. For beef, for example, the company offers Irish Cut, a meat of Irish origin, known for its organoleptic qualities. A few frozen products, wine, organic bread, milk and delicatessen complete the offer.

Oscar Noguera, of Spanish origin, is keen to introduce Parisians and visitors alike to the flavors of the country of his ancestors. At Oscar Select, you'll find Iberian charcuterie, including bellota ham, reputed to be one of the best in the world, no less, as well as extra-virgin olive oil, nougats (the famous turrón), preserves from the sea (sardines, chipirons (squid) or ventrèche, etc.) and from the land (asparagus, piquillo peppers, chickpeas, etc.). A selection of local wines is also on offer. The real bonus of this boutique: a few tables where you can taste the products on the spot before making your purchases!

The worthy successor to master butcher Christian Le Lann loves his shop. Highlights include poultry from Bresse and Landes, suckling lamb from Corrèze, delicious salt-meadow lamb from Mont-Saint-Michel, charcuterie from Corsica and Alsace, and terrines. For the festive season, you'll find a choice of Christmas melon with pork and veal stuffing, truffle juice, foie gras fat and morel mushrooms... You'll also find some "ready-to-cook" poultry, already stuffed.

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.

According to Yves-Marie Le Bourdonnec's website, it would be the smallest butcher shop in Paris: 15 m². On the right, the butcher's block; on the left, the glass cupboard where exceptional pieces of meat are kept, which have matured for 30, 45, 60 days. It's as well to say it, you have to be a distinguished "viandard" to stock up here... and not be on the lookout for spending money. Because the Angus T-bone (sirloin on one side and tenderloin on the other) or the entrecote with parsley just right have a price, but connoisseurs, whatever their preference - meats with more or less lamb's lettuce and with a more or less concentrated taste - will appreciate it. Young, professional and friendly service.