Butchers Aude

Every time we visit, Au Bon Groin surprises us. Anne-Lise and Alexis have managed to evolve the concept from a beautiful butcher's shop to a well-stocked raw-milk cheese department, and now to a local produce area full of surprises. The store is superb, with its wide openings and trendy decor. A real pleasure for the eyes and the taste buds, with superb meats from small-scale breeders and charcuterie prepared on site, guaranteed GMO and additive-free. And for aperitif platters, just ask!

Since 1966, Maison Bertrand has been a reference for lovers of good meat and charcuterie. In the 2 stores, located in the city (SPAR) and in the commercial area, you will find an impressive display of cold cuts, preserves and home-made cured meats as well as a selection of fresh meat and poultry. The leitmotiv in this business is quality and fair prices. The same rigor in the selection of cheeses, local products and wines. Smart: the platters of cold cuts, cheeses and raw vegetables to order for your aperitifs.

Bebelle saw big and he did well! After the restaurant where the Belzons family proposes to taste on the spot beautiful plates of meat (beef brochettes, tripe, magret...), Johanna, the sister, took in hand the stall next door to sell you directly the products. You like good meat and excellent charcuterie? Go to the butcher's shop at Bebelle, the butcher François is not stingy with good advice and it's a very appreciable little extra. Don't hesitate to order the best pieces, especially during the Christmas and Easter periods.

Welcome to the oldest butcher's shop in Les Halles (1967). We like this address for the good mood and the wise advice of Guillaume and Vanessa. But at the Laforgues', it's the quality that's important and everything here comes from short circuits made in Occitania: beef, veal and pork from the Tarn, lamb from the Corbières, or even charcuterie from Lacaune. The sausages, chorizo, merguez, chipolatas of pork and veal are home made with sheep gut, a delight. What can we say about the famous matured beef rib? A treat!

In 2010, Mathieu and Anaïg created the Chèvrerie la Rove de Fa in the heart of the Hautes Corbières, in a wild environment of beautiful forests and meadows. From the outset, the avowed aim of these farmers and naturalists was to practise organic farming in order to preserve biodiversity and revive a breed that was then in danger of extinction. Daily milking of the herd's sixty or so goats enables the production of top-quality farmhouse cheeses. Meat from kids reared under mother's milk is the other product offered by this goat farm.

Don't be fooled by the name of this stall in the Narbonne market, it's only for gourmets! If Luc Daudin, who works in family with his son Thomas, opens his stall from Thursday to Sunday it is because at the beginning of the week, he is in his laboratory of pork-butchery in Pamiers in Ariège to prepare you excellent dishes: sausage, sausage, black pudding... The products are entirely prepared by them, and with passion. Our favourite? The millas ariégeois, made of corn flour and milk! It is delicious!