Butchers Pyrénées-Orientales

The Pellissier family has been farming in Saint-Paul for 20 years. In their brand-new store, "Chez Vanessa et Bertrand", at the entrance to the village, you'll find beef, lamb, cochonailles, cooked dishes and wine. The quality is top-notch and the prices are very reasonable. In May 2023, Les Pellissier were crowned world champions of the Catalan sausage! We tried this famous sausage, and it's really delicious. An address to remember and a great initiative, directly from the farmer to the consumer.

The Espinet butcher's shop has been a family affair for over 50 years. Know-how has been passed down from father to son, and David is proud to be one of the last butchers in Perpignan to cut his own carcasses. This craftsmanship pays off - you just have to look at the butcher's stall, not at it. The choice of product, but also the art of cutting, confides David: "I serve my customers as if I were serving myself". That's enough praise... As you can see, you're in the temple of good taste, the kind that's becoming rare and precious.

In Saint-Génis-des-Fontaines, just a stone's throw from the cloister, lies a little wonder for the taste buds. Go and taste the pâté de Murcie or the black pudding of Christophe Casenove, you will be conquered. Three generations of butchers and pork butchers who intend to resist industrial consumption for a long time to come and "promote the authentic". As for the meat, it is also flawless: the animals are selected on the spot and preferably come from the region. Le Petit Futé loved the spirit of simplicity and love of the land that permeates this small shop.

How can you tell which is a good butcher's shop? Simply by the people who queue up in the street! At Yannick's, you almost have to make an appointment to be served quickly. If you don't know the difference in taste between a pig that gambols and a pig raised on straw, rush to this dynamic shopkeeper in Formiguères. Le Petit Futé literally fell in love with the quality and flavour of the meat (a taste of yesteryear), but also with the simplicity and love of the trade of this young man with a future. Congratulations!

Thibault Gonzales, the famous breeder of black Gascon pigs, has just opened a butcher's shop in Ponteilla. We have been waiting for a long time for an alternative to his stand at the market in Thuir or at the farm in Montferrer! On a 5 m long stall: meats (pork, beef and lamb), delicatessen, ready meals... 100% organic. Its reputation is such that the greatest restaurants are promoting its products. All you have to do is taste them, these flavours are truly inimitable.

Bastien Frank is first and foremost a passionate artisan, a beef fanatic! You will be able to admire the maturing cellar and a beautiful display of his products. His specialty is matured meats that are a concentrate of flavours. It's quite an art, so ask him, he'll be happy to explain all the secrets of good taste. La Feuille du Boucher also offers a wide range of charcuterie, prepared dishes and catering services. The reputation of this young man is growing steadily, so the Petit Futé would like to salute his work as an artisan-artist.

An institution in Cabestany! Three reasons: a warm welcome, quality products and affordable prices. The home-made charcuterie is delicious, the meats are carefully selected and we like to be advised when it's our turn. No one is in a hurry, everyone in the shop is smiling. The specialities are in tune with the seasons and sometimes have bold notes. We love the homemade "fuet" and the lamb sausage with Espelette pepper.