CHARCUTERIE PANGAUD-RAMONDENC
Read moreA 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.
MAISON CONQUET
Read moreAt 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.
MAISON GÉRAUD
Read moreThierry 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...
LA NAUCELLOISE
Read moreOpened 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.
AUBRAC ARTIZANA
Read moreCreated 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!
BASTIDES SALAISONS
Read moreBorn 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.
SALAISONS LINARD
Read moreAwarded 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.
ROGER VIDAL
Read moreFor 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.
CHARCUTERIE LAVERGNE
Read moreThe 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.
SARABELLE
Read moreLaurent 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.
MAISON GINISTY
Read moreThis 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.