Meat and poultry sales Lozère

Patricia Souchon reigns as mistress over this venerable house which has carried the reputation of Aubrac charcuterie for five generations. Elaborated according to family recipes, pâtés and terrines, bags of bones, fritons, manouls and tripous regularly have the honours of the trophies of the gourmet Lozère. The Charcuterie de l'Aubrac shop is located at the entrance to Nasbinals and has a large car park. The offer includes most of the Lozerian specialities. Special mention for this home-made charcuterie: country ham, dry sausage...

Just to carve out a nice slice of ham, we'll stop in this traditional butcher's shop offering artisanal products and specialties from Aubrac. Meat selected from neighboring breeders, carefully monitored and chosen, poultry, sausages and dry sausages, terrines and the famous fricandeaux, this pork butcher's shop also offers preserves. The address is ideal to stock up at the end of your stay and to garnish your pantry when you return from your vacations.

Meat and cheese selected from the same breeders in the region for more than thirty years, homemade pork specialties and a wide range of prepared dishes: this is the winning and authentic recipe of the Martin butcher shop. Chantal, Gilbert Martin and their son work as closely as possible to tradition. They cut up the animals and transform them to give them the best: sausage in oil, ham, fricandeau, smoked duck breast, meat... Open: a cheese corner with small local goats. Every day, an appetizing delicatessen section, including the gratin, with potatoes, chestnuts and fricandeau, a must.

Mathieu is at the head of this pioneering farm. Not content with simply raising cattle, the farm chose from the outset to process and sell directly to consumers. From making cheeses and charcuterie, the farm has moved on to selling Aubrac heifers in crates (to order). The farm continues to produce excellent charcuterie specialties (dry and fresh sausages, head pâté, sausages) from pigs fed on the farm's own grain. Products are sold on site.

Meats selected from the same local breeders for over 30 years, homemade charcuterie specialties and a substantial catering department (including the Cévennes gratin, with potatoes, chestnuts and fricandeau): this is the Martin's winning, authentic recipe. Chantal and Gilbert work as close to tradition as possible. They cut up the animals (lamb from Causse Méjean, beef from Mont Lozère, De Lozère brand pork) and transform them into the very best products: sausage in oil, ham, smoked duck breast, meat..

This is an excellent address for bon vivants who love quality meat and charcuterie! The result of artisanal know-how, the house specialties regularly win awards: jambonneau, fromage de tête and jambon de pays are to be recommended, but you'll also find delicious sacs d'os and galet d'Aumont, a sausage in the shape of a pebble... Not forgetting, of course, all the meat stamped De Lozère, bought from the surrounding farms. Not to be missed!

Since 2004, Olivier Paris's butcher's shop has built up quite a reputation. Here, raw materials are of the highest quality, bagged in natural gut. Dried products mature for 3 to 5 weeks in the store's natural vaulted cellar, developing all their aromas. Distinguished by Gault-Millau for his coppa in 2016, he also won an award at the Lozère Gourmande trophies. His specialties include fricandeaux, boletus or Roquefort sausages, rolled brisket, and of course the local dish par excellence: the famous bag of bones!

Some say it's been the department's most awarded food company since the 1990s. In addition to traditional preparations (lozerian cured meats dried in the attic, preserves of all kinds, mushrooms and other potées), there's the "bâton du pastre" and dried marinated filet mignon. All products are preservative- and coloring-free, and made in the traditional way. In short, for festive meals, group gatherings or simply to please yourself or others, this is a safe bet.

At Cochons du Mont Lozère, the breeding is that of free-range pigs, but also of oxen, which take advantage of the greenery of the slopes of the Mont Lozère! The Limousin cows are raised on hay and grass, as are the pigs, which graze in the same conditions. The meat is cut up on the spot by Marie and Olivier, in an approved workshop. A short circuit sale, deliveries in Lozère and in the Gard. Meat is sold at the Génolhac producers' store.

Charlotte and Anthony have untied the doors of this food business in the spring of 2021. He has a diploma in butchery, butchery and catering and cooks; she mainly takes care of the service and the cooked dishes. Cod brandade, ham and cheese rolls, pies, cooked pigs' feet, lasagne... Menus are announced every day on their Facebook page. Maison Goeury-Lebre also makes excellent artisanal charcuterie: head pâté, chicken rillettes, sausage, salami and a more amazing homemade beef jerky.

Maison Mathieu boasts an attractive delicatessen section, complemented by mouth-watering charcuterie specialities. Here, everything is homemade, and you can confidently stock up on boletus or chestnut sausages, tripoux, terrines and other brioche sausages. The store also offers a selection of local products from Lozère and Ardèche (wines, honey, chips...). You can also find all the good homemade products in nearby supermarkets, but frankly, this is the only place where you can enjoy such a warm welcome.