Butchers Jura

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.

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.