Meat and poultry sales Jura

This family-run business, run by Stéphane Thaurin, recently celebrated its 50th anniversary. It offers artisan hams, sausages and other delicacies made in the charcuterie-salaisons workshop. The choice of sausages is extensive: dry, smoked, based on regional wines... In addition to the unmissable hams and sausages, brési (the equivalent of viande des grisons) is also featured. The house also concocts succulent terrines. And in summer, grilled sausages (with Comté, Arbois wine, herbs...) are a must for your barbecues.

In the hamlet of Lamare, the "Gauloise blanche" has won many trophies, including the "Glorieuses de Bresse". Her farmer Rachel can be proud of it. Since 2003, she has specialised in the only bird to benefit from an AOC-AOP. Chickens, hens and capons gambol peacefully in a peaceful and secluded environment. One third of their food is found in the 8 hectares of grass, supplemented by wheat and corn without GMO that our poultry farmer cultivates. A guided tour, by reservation, and Rachel's valuable cooking tips will complete your visit.

More than two years ago, Clémentina Martinez opened this charming boutique. It is ideally located along the national road which crosses the village and, with its storefront, it is difficult to miss it. The commune revives since there was no more butcher in Parcey for more than twenty years. All meats are prepared in the shop lab and come from the corner. Clémentina also proposes to sell cured and regional products: Comtois jams and macaroons, county, cheese, cancoillotte, gaude cakes, blueberry sausage, bull and even kangaroo. Our last stroke of heart? Brisselets in the county. A treat!

Christine Milloux's farm is located in the small village of Chapelle-Voland. Since 2007, this farmer has been involved in crop and animal production. But she doesn't breed just any old way, she takes good care of her animals, and most of her production takes place outdoors. Processed products can be found at farmers' markets. All this allows us to rediscover forgotten flavors, notably pork in all its variations. Quality and taste come together.

Here, we work with meat that has been awarded the organic label. The best breeders are chosen. The charcuterie is excellent, using both traditional and innovative production methods. The store is open two days a week, otherwise you can visit the region's good farmers' markets. The reputation of this company, launched by Jean-Pierre Comtet, is well established, and it is now run by son Kevin. A good address for gourmets in search of quality.

This GAEC, located in the heart of the regional park at altitude, offers organic meat and has been awarded the "Valeurs parc naturel régional" label, a fine reference. Farm poultry includes chickens, guinea fowl and ducks. But you'll also find beef charcuterie, whether plain, cured or smoked. Beef, veal, lamb and pork butcher's products are available both retail and packaged. Prices are not exaggerated for the quality on offer. If you fancy a Chinese or Burgundian fondue, we can prepare one for you on reservation.

Maison Brelot is an institution that has been passing on the know-how that has made the reputation of this establishment for several generations. The products are selected and prepared with great care. The takeaway dishes are excellent. But what you may not know is that the delicatessen won the gold medal at the national competition for artisanal rosettes! Fred and Yves can be proud of it, a well deserved reward.

Angélique Combe from Haute-Savoie has opened her "P'tit Poulet" in the county capital. It is a 100% local rotisserie made from air-bred chickens from the farm of her husband Benoît, a farmer in a nearby village. The Polish woman makes the most of them through endless recipes that she has tested during her many trips. She also offers "meal formulas" to take away. The customers can also offer themselves beautiful fresh pieces, without forgetting a rich stock of the Polinois basin.

It's an artisanal company where we make in the pure tradition and a store with the warm welcome of Patrice Rebouillat. Let yourself be seduced by a sausage with spruce bark, a "buchette" with Gex blue cheese, a "brési du Jura" (dried beef), or a duck terrine with trousseau. In the cheese section: comté, morbier, mont d'Or, but also jams, fir tree honey, hazelnut liqueur, raspberry liqueur, a crémant, an arbois or smoked trout.

Between Poligny and Lons, at Sellières level, you will see a building set back. An old farm where Julien Girard now works. Dominique Gissat has entrusted him with the keys to his workshop. Lovers of pork and local meats, your senses will always be stirred. Regional products and specifications: homemade seasonings and spices, natural guts, no chemical additives, no artificial colourings, no phosphates, no binders, salted and not injected, products salted by hand in the traditional way as well as smoking. It smells good and it tastes good!

Are you looking for the "marans noire cuivrée", the "meusienne", the "grise du Vercors", the "gauloise grise"? You'll find these and many other varieties at Sandrine Duret's farm, which specializes in endangered breeds. Her birds are reared for at least 120 days, as broilers or for processing, such as rillettes and rillettes noisettes, gizzards and livers. You can buy ready-to-cook or live poultry.

François Michel was a pig farmer near Lac de Chalain, but in order to increase his activity and for the sake of his pigs, he has just moved to Montrond. The farm allows the pigs to be raised in the open air, with good local cereals and traditional whey as a complement. On Fridays and Saturdays, you can come and buy his delicious products directly, as the meat is processed on site. The choice is vast, with sausages, hams, terrines, coppa, chipolata and sausages to name but a few. Quality products in short circuits.

Come and discover Maison BINZ. Not only will you be offered particularly well-selected meats from the best breeds, but the charcuterie is on the same register, with quality and taste to match. Particular mention should be made of the boudin (blood sausage), which is sure to please all gourmets. But don't forget that this establishment is also a caterer, practical for a lunch or dinner at home, or banquets, birthdays or any other event. A fine establishment with a solid reputation.

After running the butcher's shop in Aumont near Poligny, Magali and Brice Gorse took over the business. The couple has since developed it. Brice does not compromise: his meat comes from a neighbouring breeder, 80% of the production is done on site. Regional products are used as a priority. Among others, the unavoidable coq aux morilles and its beef sausage. The shop has been renovated and the butcher, who is also a pork butcher, has been awarded 2 titles. Now a "Master craftsman", his black pudding won a silver medal at the national competition.

This Goupil is a reference to the fox that comes to take poultry from the farms. Florie and Gaël's farm is located in Bresse. The farmer raises chickens, guinea fowls and turkeys and feeds them organically. He is a butcher. Hence the idea of selling their production in short circuit with a butcher shop opened in 2018. A challenge in a village of 180 souls! In addition to the prepared birds, you will find fresh eggs, as well as Gaël's pork preparations. Many other delicacies await you, smoked in the ancient smokehouse (or tuyé) which sits in the courtyard.

Charles Girardet has created a unique concept in the department: the mobile gourmet kitchen! This food truck brings a top-of-the-range gourmet chicken with its succulent sauces which evolve according to the seasons. The flagship product of the brand is the farm chicken, yellow wine and morel sauce, a Label Rouge chicken, without GMO and without antibiotics. You can find Charles and his free-range chickens on the markets of the region.

Here's a brand new establishment run by a local boy. A former butcher, Michel Guillaume has made his dream come true. The entire building has been redesigned and refurbished to make it a true gourmet stop-off point, and the place lives up to its name. A restaurant area with terrace, another for the sale of regional products, as well as local meats and cheeses. Quality is the order of the day, and prices are well thought-out.

It's here in Bellecombe, in the Haut Jura region, that Damien Monvoisin raises his herd of organic Limousin suckler cows. The result is a range of organic meats sold in boxes. Available in 5- or 10-kilo packages, you can treat yourself to bourguignon, pot au feu, roasts and more classic steaks and entrecôtes. Meat that's always tender and tasty, sold individually vacuum-packed. A very good address that amateurs and connoisseurs are happy to share!

Ferme de Germigney is a mixed farming/livestock operation. It offers direct sales of organic rapeseed, camelina and sunflower oils, all produced from the farm's cereal and oilseed crops. Also available (but only by the piece) is excellent pasture-raised meat: Aubrac and Charolais heifers. Visits are offered on Saturdays, with tastings of the farm's products and the screening of a film to better understand the work of the farmers. Please note that appointments are required.