Meat and poultry sales Aveyron

A superb boutique with more watering products than any other. To discover: all aveyronnaises specialities including the famous millavois tripous, but also the oil sausage, the farçun, the fresh sausage and the famous frozen pork feet and ears, which are exported to the French Embassy in China! By hanging your eyes, you will admire impressive country ham and dry sausage plume. Well known and recognized in the profession and beyond for the quality of their products, Nicolas Pangaud, accompanied by Patrick Ramondenc, has already been visited by famous gastronomic critics.

At the Conquet family, we love a job well done. The company founded in 1950 perpetuates this spirit in its Laguiole workshop. A butcher at heart, Lucien Conquet, the youngest of founder Paul's four children, praises local traditions and labels. Aubrac farm beef is on every shelf. Delicatessen products are not to be outdone: dry sausages (plain, with Laguiole or with Roquefort), sausages, rosettes, Aubrac chorizos, pâtés and fricandeaux have won over gourmets from Aveyron and the capital.

Thierry Géraud is a pork butcher, a caterer, a roaster and a butcher. He began his career as a cook before returning to the country to work on terrines, fricandeaux, tripe and tripous, which he transforms into first-class specialities. You can also find products from the Carles farm, Bigorre black ham, and a very nice selection of charcuterie from Aveyron. And on the butcher's side: veal from Aveyron and Ségala, beef from Aubrac, Limousin and lamb from Quercy. For cooked dishes: ravigote calf's head (one of Thierry's specialities), stuffed cabbage and estofinade...

Built in the 19th century on the model designed by Baltard, the Halles de Millau are all made of iron and glass, which makes them a light and bright space. Merchants unpack there and tempt gourmets with their fresh produce. In addition, an outdoor market is held on Wednesdays and Fridays on the Place Foch with its stalls filled with farmhouse breads, cheeses, charcuterie, aligot, farm poultry, homemade jams, flaune, seasonal flowers, greengrocers... A true Aveyron-style market!

The Maison Papillon is one of the best known names in Aveyron. Founded in 1955, this cannery, in the hands of the same family for three generations, produces mainly terrines of pork, poultry, rabbit, game... The meat is worked with a knife, in a traditional way, to preserve the flavours and the quality. Without colouring or preservatives, the recipes also include other carefully selected ingredients, such as Roquefort cheese, walnuts, ceps, summer truffles, among others, which give the preparations an incomparable taste.

Opened in 1966, the family business perpetuates the culinary know-how of Aveyron. Very famous tripous of course, it is the speciality! But also pâtés, hams and a whole range of particularly successful regional dishes, such as stuffed cabbage, cheese soup or cassoulet with duck confit. So much so that La Naucelloise has become a tourist destination in its own right. The free visit of the workshops, along a glass corridor, allows you to follow the making of the famous tripous before going to the shop.

Created by Aveyronnais, in love with their land, this online shop offers the best of the department. The producers are chosen for their authenticity and a certain traditional know-how, which guarantees the quality of their production. Preserves, ready-made meals, meat, charcuterie, cheeses, wines, but also organic or natural products and delicacies (honey from Aubrac, chocolate from Bonneval, cakes from Aveyron)... This virtual shop will delight all lovers of good food. Especially since the deliveries are express!

This renowned company offers beef and veal from local farms, lamb raised in Aveyron and neighbouring departments, pigs from Aveyron, but also a varied range of dry and home-cooked charcuterie, (dry sausage, sausage, pastre, roquefort sausage, dried filet mignon, head pâté...), but also a range of home-made preserves. The greatest Aveyronnais classics such as pâté de campagne or jambonau, and more elaborate recipes such as Aubrac doe stew or tripoux de l'Aveyron.

Born in Villefranche-de-Rouergue in 1962, these salted meats offer top-of-the-range sausages (no less than 40 recipes, 100% noble pieces). It is a real family business and you can feel it! The sausages are made in the purest tradition and are available in dry or straight sausages, sausages with jerries, pre-sliced chorizo for the aperitif and in the Red Label range! You will also discover mini sausages with Roquefort or walnuts, ideal for convivial moments, all recognizable by the Bastides drawing on their labels.

Awarded many medals at agricultural competitions in Paris in recent years, this company has developed a wide variety of specialties: smoked or traditional dry sausage and dry sausage of excellent quality, rosette, duck sausage, coppa, dried pork tenderloins and many hams, all from the best pig breeders in the area. Petit Futé had a soft spot for the Roquefort sausage. Especially since all these products have been made in the purest tradition for over five generations.

Claude Rus has been in the business for over 40 years! This entrepreneur at heart is also the owner of the Droséra Gourmande: a well-known shop selling regional gastronomy products. Established in Laguiole, Espalion and Bozouls, it is surrounded by qualified employees and his son that he practises his know-how and shares his passion for quality meats and other foie gras (several times gold medal winner at the Concours Général Agricole).

The tripou, made of sheep's stomach, a stuffing made of ham, garlic and parsley, is the emblematic dish of the Ségala and Rouergue regions. Heir to the tradition, La Naucelloise has reappropriated the recipe and transformed this popular dish into an exceptional dish. Since 2012, the company has been awarded the Entreprise du patrimoine vivant (Living Heritage Company) label. In addition to tripous, La Naucelloise also produces old-fashioned tripe, pâtés, hams, traditional cheese soups and stuffed cabbage, always combining respect for tradition with culinary innovation.

For three generations, this company in the South Aveyron region has been producing pâtés and specialities from Aveyron: melsat, farçous, stuffed duck necks..... It also offers organic products and vegetarian mousses (goat's cheese, dried tomatoes, basil or feta, peppers and balsamic vinegar...) to satisfy all appetites. The Roquefort pâté, the chorizo terrine and the Causses tome terrine are still the favourites of epicureans, who come to the shop in Saint-Jean-du-Bruel to stock up.

The most famous artisanal charcuterie in western Aveyron, it was created in 1929 by the grandfather of Jean-Pierre Lavergne, the current owner... that's saying something! It's located in Villefranche's main street, and all around you'll find pigs and ducks, to a certain extent. In the window, you'll find an appetizing bowl of fricandeau, homemade white ham, a string of dry sausages ready to be eaten and all the pâté specialties in colorful tins. A delicious place to prepare your vacation meals.

Charcuterie Fermière La Castanhal is a meat and poultry producer located in Vaureilles. This family-run operation raises pigs and produces food and processed products on the farm. La Castanhal's local products are renowned for their quality and authenticity.

Laurent Cambon produces and sells sausages, head cheeses, pâtés de campagne, jambonneau, hams, boudins and foies gras. The processed products are of admirable quality. These products can be found on the markets of Camarés, Belmont, Saint-Affrique and in the halles of Millau... Sarabelle is also a caterer, offering ready-made meals. The emphasis is, of course, on local dishes such as aligot and truffade. It's an address we like for bringing home gourmet souvenirs.

In the north of Aveyron, discover a family farm on a human scale that has restored the Aubrac breed of beef to its former glory. On 30 hectares, the cows are raised in the middle of nature. The family at the head of the farm is determined to produce small quantities without compromising on quality. Direct sales allow the farm to communicate with consumers about its breeding (and living) philosophy, with respect for the animal and nature. Please note that Pastoure refers to the bull that reigns on the farm.