Canneries Lot

Over the years, Marie-Claude and Philippe Escrozailles have earned a reputation for excellence. One only has to look at how often they visit their shop in Limogne on Tuesday, the day of the pork confits. Tradition obliges, the butcher's shop buys its animals on the spot in the region. The delicatessen stall offers its inevitable pork and duck fries, pâtés, rillettes, dry sausages and sausages... The delicatessen stall offers its dish every day on demand. The establishment also offers a wide choice of preserves, cheeses, wines and other local products.

Arnold Marcillac uses 4 ancestral methods to preserve mushrooms: air or sun drying with 15 varieties to be discovered in powder and broken pieces; confit with notably cep confit with Armagnac; mushrooms cooked in olive oil to be enjoyed cold or hot, from the aperitif to the cheese; and finally roasted with salt. On the fresh mushroom side, we are not disappointed with truffles, which can be enjoyed free of charge every day when the black diamond season starts. Originality and flavour guaranteed.

Located in the Regional Natural Park of the Causses du Quercy, the Ferme-Auberge d'Esparnol is home to a Gascony black pig farm. Run by Angélique and her team, it offers typical local products in the store as well as in the restaurant, which is only open in the evening: treat yourself to foie gras, duck breasts and legs, duck breast... Angélique has at heart to respect the traditions with natural recipes. The visit of the farm allows you to discover the know-how and to appreciate an authentic place.

"French, local and family production" is the motto of the Mijoteurs, Sacha and Basile. In 2020, they set up this new project with the idea of "making accessible to everyone dishes that normally take a long time to prepare at home". The result: good simmered dishes - rabbit legolette with mustard, pork sauté, coq au vin, beef sauté from Aubrac and many other recipes put in pretty jars. They favour short circuits and authenticity. In addition to this range of cooked dishes, they also make pâtés, foie gras, rillettes...

Maison Sudreau is well known for its store in Cahors, but it is also present in the village of Saint-Pierre-Lafeuille, where it is produced. Here, you'll find the full range of Sudreau products (confits, foies gras, truffle products, cassoulets, terrines, pâtés, pork anchovies, magrets and other delicacies...). To complete the already tempting range, you'll find a selection of Cahors aperitifs and wines, as well as walnut-based confectionery from the Desgourmets house in Puy-l'Évêque and the Maison de la noix in Rocamadour.