Meat and poultry sales Meurthe-Et-Moselle

Located just off Place Stanislas, Polmard is run by Alexandre Polmard, who comes from a six-generation family of Meuse breeders. Full of know-how, he has made a name for himself with his restaurant, while the butcher's shop has earned a reputation in Nancy as the HQ for meat lovers. This top-quality breeder-butcher takes great care in the nobility of the products he offers, in his quest for the "ultimate meat". His challenge? To elevate butchery to the level of gastronomy, for our greatest pleasure!

With know-how and passion, Isabelle Rétif and her husband offer you the best of the region at the central market and at the Haussonville market. Andouilles from Val-d'Ajol, truffles from Périgord, white pudding from Rethel, sabodets and confits from Lyonnais and Périgord: the products sold have all or almost all received national and international awards, such as quenelles or tripe. The store also concocts platters of charcuterie, to be discovered in all conviviality!

Nathalie and Serge Gil's butcher's shop offers high quality meats, artisanal charcuterie and many catering dishes to take away, on order and in recipes (see the site). There is no shortage of choice: terrines, sausages, foies gras, salmon rillettes, bouchées à la reine, rabbit stuffed with apricot, blanquette de veau... Butcher awarded for his head cheese in 2016 and member of the Académie gourmande des Charcutiers, working for the promotion of local products, training and transmission of the profession.A guarantee of success!

This halal butcher's shop located in Saint-Nicolas street offers a large choice of excellent quality meats, at prices much lower than in supermarkets. Regular customers flock there, and the welcome is warm. Its large capacity ensures fresh meat (poultry, beef, veal, lamb or even oriental charcuterie and homemade merguez). You can even place your order by phone, which allows you to avoid parking problems and long lines. The products offered are detailed on the website.

In the heart of Saint-Max, Hubert Vallance's butcher shop, run by the same family for over twenty years, is a typical and traditional butcher shop. All the products are natural and worked by the house. Hubert Vallance, the owner, also offers a dish of the day, salads in summer and even a selection of wines. On request, it is even possible to call upon a catering service. This is a local butcher's shop as we like it.

For 40 years, at the central market in Nancy, the Méline butcher shop has been offering natural, homemade, label products from traditional farms. Charolais beef, lamb from Limousin, pork from the southwest or poultry from Alsace are on the shelves or on order. Some tripe products are also honored. As for the delicatessen, you can enjoy black pudding and terrines. Precious advice on preparation and conservation will be generously shared with you!

If you are in the area, don't miss a visit to the farm located in the centre of the town of Audun-le-Roman, with tastings during or at the end of the visit. Jean-Pierre Thierry is specialized in breeding. He offers whole or half lambs and for barbecues, sausages, merguez, brochettes... as well as dry sausage. The speciality of the house is the Marinettes, lamb sausages with small vegetables. A great opportunity to discover and eat these local products!

The Marchand brothers are considered the best cheese makers in the East. On their stall in the covered market, up to 450 varieties of cheese, including the gros lorrain, a munster ripened with mirabelle plum and one of their many specialties. They also have a butcher's shop where you can find, in great detail: ducks, farm chickens, guinea fowl, quails, geese, capons, turkeys and lambs. The delicatessen department cooks market products, such as grated potatoes. To enjoy the food, you can sit down in the adjoining restaurant or the cheese bar. What a pleasure!

This neighborhood butcher's and delicatessen, with its varnished wood panels, exudes a warm atmosphere. From label meats and homemade charcuterie prepared with love, everything from pork from the Franc-Comté region raised on cheese-makers' whey, to beef ribs, sausages prepared and cured on site, and veal sausages with basil, promises respect for the product and flawless taste quality. Cheeses, wine, desserts: the catering side (vegetarian option) will delight you from starter to dessert! A family affair that delights the taste buds!

Butcher, pork butcher, caterer, Julien Leprovost, trained as a craftsman, claims his know-how, high standards and seeks a relationship of trust with his customers. Labeled meats (Label Rouge pork and veal), poultry and even free-range salmon, medal-winning black pudding or even duck terrine, which was awarded the National Grand Prix: here, you can only find noble products of impeccable quality. A real institution!

Marie-France and Luc Philippe are pig farmers in the locality and specialize in the sale of pork and charcuterie. With a production of 150 sows and between 1,500 piglets and pigs, the activity requires a daily presence and intense work. The pigs are sold wholesale, semi-wholesale and retail. Every Friday and Saturday morning, the shop is always full. People faithfully buy head cheeses, black pudding, andouillettes, cut up half pigs, grilled meats... and piglets intended for mechouis. A fine concentration of local talent from Lorraine!