Meat and poultry sales France

This is an excellent address for bon vivants who love quality meat and charcuterie! The result of artisanal know-how, the house specialties regularly win awards: jambonneau, fromage de tête and jambon de pays are to be recommended, but you'll also find delicious sacs d'os and galet d'Aumont, a sausage in the shape of a pebble... Not forgetting, of course, all the meat stamped De Lozère, bought from the surrounding farms. Not to be missed!

Since 2004, Olivier Paris's butcher's shop has built up quite a reputation. Here, raw materials are of the highest quality, bagged in natural gut. Dried products mature for 3 to 5 weeks in the store's natural vaulted cellar, developing all their aromas. Distinguished by Gault-Millau for his coppa in 2016, he also won an award at the Lozère Gourmande trophies. His specialties include fricandeaux, boletus or Roquefort sausages, rolled brisket, and of course the local dish par excellence: the famous bag of bones!

Founded in 1976 by Daniel Nicolas, who has just been succeeded by his son Julien Nicolas, the Maison Nicolas family butchery contrasts with the traditional butcher's shop, which has been located in the heart of the covered market of Metz for more than 40 years.Its unique selection of meat, charcuterie, delicatessen and homemade products offers more than 500 references. Unfailing quality and attractive prices, as evidenced by the uninterrupted queue at all times of the day. There are many favourites: red meats from the Limousin region, mature ribs of beef, as well as the excellent French veal and the audacious Tomahawk from Ireland. During the end of the year festivities, the House diversifies further with noble products: snails from Burgundy, truffles from Périgord, duck foie gras from the South West PGI, among others.

The Boucherie butchery is well known in Angoulême, and for the cause! Here the products are regional: the calf of Chalais, the lamb of Poitou-Charentes, beef du Limousin, the pig pig comes from Barbezieux-Saint-Hilaire. Farm chickens are also from Barbezieux Saint Hilaire and from several nearby farms. The sausages are home-made and it's right in the eye. You can also order baskets (assorted meat packages) to avoid frequent travel if you live far away. Cherry on the cake: The staff were friendly and helpful.

Quality is what makes this small family deli famous, opened in 1979! Nicolas Lambert, a former worker, has taken over from his boss since June 2015 and has continued the tradition of excellence (bronze medal for rolled brisket in 2016). The establishment offers a range of homemade charcuterie without preservatives, coloring or nitrite salts for impeccable quality. Let yourself be tempted by the jars of Provençal ready-made meals such as pied-packets.

The Bonzom family welcomes you in an old Cerdane farmhouse renovated in 1808. This delicatessen has become a real institution. 200 m² are dedicated to the sale, old exposed stones and hams under the vaults, and no less than 70 specialities, each one more tempting than the next: dry sausages, fuets, longanisses, soubressade... The tasting is done in the renovated stables, with good country bread and a Roussillon wine. Please note that the Bonzoms only work with meat from the Conflent, Cerdanya and Capcir regions.

What is the success of this butchery? We can talk about success, or even triumph: People hurry as soon as blinds open, yet they're running our butchers. They are about thirty to prepare all orders. It must be said that promotions are not lacking. For the rest, take your pain in patience and wait for your turn. The choice is wide: beef, veal, lamb, pork, poultry, offal but also charcuterie (chipolatas, hake, perugines…) traditional and artisanal manufactured in the laboratory on the spot. A treadmill brings you to the checkbox. It is an unmissable nice in Nice.

The know-how can also cross departmental boundaries, passing from nearby Calvados to Manche. Thus the Bonne Enfumée, an institution of the town, emblematic and renowned for the quality of its products, has been at the top of the field for over a quarter of a century in the heart of the town. Here, the andouille is smoked in the fireplace, and its slightly peppery, authentic taste is incomparable. Vacuum-packed, it will keep for 2 months. You will also have the possibility of making your purchases on the spot or to have them delivered.

On 40 hectares, Joseph and Marlyse grow cereals and raise pigs, rabbits, hens and chickens. Their delicious products are popular at markets in Wahlbach, Andolsheim, Uffheim, Blotzheim, Ferrette, Wuenheim and Manspach. As members of the Bienvenue à la Ferme network, they adhere to strict animal welfare standards. Their store offers a variety of farmhouse breads, farmhouse charcuterie, ready-to-cook poultry and rabbits, and fresh eggs.

Farmers and breeders for several generations at the Poutzia farm in Saint-Jean-le-Vieux, the Gastellou family raises, prepares, cooks and packages their produce in the traditional way. Their calves, cows and pigs thrive in several hectares of forest, a far cry from industrial livestock farms! In their butcher's and delicatessen, you'll find dry-cured Bayonne and Garazi hams, sausages, chorizos, rillettes, pâtés, Basque puddings, ready-made meals, Ossau-Iraty and Blonde d'Aquitaine cheeses, and exceptional homemade Basque cakes.

L'Aile ou la Cuisse stores (Lauzach, Plouay, St-Jean Brevelay) specialize in short-distance sales, sourcing their produce from local breeders and offering direct sales of whole or cut duck, chicken and turkey meat. To satisfy both gourmets and connoisseurs, duck is available in all its forms: foie gras, magret, charcuterie, confit, terrine and rillettes. Plus: gift baskets ready to offer.

Raphaël's butchery, a master craftsman, enjoys a very good reputation that is fully justified. His meats, such as the Fleur d'Aubrac, which is exclusive to him, are excellent. Whether it's the cold cuts or the prepared dishes, everything is homemade like his royal couscous on Thursdays and Sundays. And just in front, his famous cheese department and the large rotisserie offer roasted meats and chickens.

Gourmets share the address with each other. Because Jacky Lefranc collects awards. A master craftsman, every year, the brotherhood of the fine Goustiers du Pré-Bocage honours the Bayeusain butcher for his excellence. He then leaves with his arms full of national awards. Among others, we mention the pork liver pâté, traditional and creative country terrines, and the honorary prize for its poultry galantine. A know-how that he has been sharing with his team for years. Come on, we're revealing a few secrets: the recipe for creative pâté, for example, made with apples, andouille, and calvados. Not as simple as it may seem because Jacky's skill and know-how are still the essential ingredients. Come on, now to the table! No more time to waste introducing your friends and guests to all these delicious delicatessen products that our dear ancestors, lovers of good food, knew how to enjoy on special occasions. And nowadays, all opportunities are beautiful and good. And since Jacky is a caterer and can even deliver to you, you have no more excuses!

The worthy successor to master butcher Christian Le Lann loves his shop. Highlights include poultry from Bresse and Landes, suckling lamb from Corrèze, delicious salt-meadow lamb from Mont-Saint-Michel, charcuterie from Corsica and Alsace, and terrines. For the festive season, you'll find a choice of Christmas melon with pork and veal stuffing, truffle juice, foie gras fat and morel mushrooms... You'll also find some "ready-to-cook" poultry, already stuffed.

Samira and Jérôme Pierlovisi produce an exceptional charcuterie made from black pigs of Corsican breed and raised in the mountains; they also produce a chestnut flour AOC and artisanal liqueurs of myrtle, raspberry and chestnut. The production being limited, especially for the dry sausage, it is preferable to reserve it in spring to have the right to taste it. Visit and tasting of prizutu, sausage, coppa, lonzu is imperative! New : possibility to order and have delivered aperitif boards on Ajaccio and surroundings.

It's by making a barbecue that we discovered the quality of Viande meat. Located in the commercial area of the 7 Fonts, we discover a large selection of meat: beef, sheep, Lamb's lamb, limousine meat or salers meat, chicken, duck, poultry and excellent merguez, of which he has had the secret for three generations. There are also spices, tea, jams, dried fruits… short, at reasonable prices. And then Momo is a sacred character!

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.

Marsilly has always had a tradition of shellfish farming due to its close link with the ocean. At Laurette, we keep our feet on the ground! Don't look for shells here, but for an amazing animal: the ostrich! This is a great opportunity to discover this strange bird that children love. Take the opportunity to visit the farm, you'll know everything about ostriches! It is possible to organize a birthday party and even to offer a tasting. Laurette also sells meat, preserves and even cosmetics made with ostrich oil!

Veyrat, a local name well known to meat lovers. Right in the heart of the old town, this emblematic butcher's, tripper's and delicatessen's stall is open to the street (where the queue is often overflowing, especially at weekends and during the festive season), offering some of the finest meat products to be enjoyed. In the hours leading up to the meal, the in-house cooks come to pick up some of the best cuts of meat, always at the top of their game. For a barbecue or a more elaborate preparation (classic or local like these diots), the Veyrat butcher's shop is never short of good ideas. Long live Veyrat!

Some say it's been the department's most awarded food company since the 1990s. In addition to traditional preparations (lozerian cured meats dried in the attic, preserves of all kinds, mushrooms and other potées), there's the "bâton du pastre" and dried marinated filet mignon. All products are preservative- and coloring-free, and made in the traditional way. In short, for festive meals, group gatherings or simply to please yourself or others, this is a safe bet.

Thierry Château and Tonino Leroy-Goudet run this Maîtres Bouchers butcher's shop in Anjou, where tradition and quality go hand in hand. These friendly butchers buy their meat directly from the farm, so they've got quality to spare! The rabbits from Anjou are free from antibiotics and GMOs, the milk-fed veal is raised under the mother's milk, and the lamb and pork are local. Poultry from the Landes region is superb, and charcuterie is a sure bet, with homemade rillettes and pâtés as fragrant as they are tasty. Finally, there's also a delicatessen section with ready-to-cook cuts of meat: shepherd's pie, salmon paupiettes...

Myriam and Stéphane Bourdeau have more than 30 years of experience in the field of traditional butchery. They have acquired an exceptional know-how and expertise concerning meat and its preparation. So much so that in 2015, they launched the creation of the Boucherie Bio de l'Atlantique of which the entity Le Comptoir des Viandes Bio, is a stakeholder. The objective? To create entirely organic butchery, charcuterie and catering outlets.

Before becoming the Parisian star of the charcuterie industry, the Verot family began by shining on the charcuterie scene in Saint-Etienne. Today, it is Gilles, Catherine, his wife, and their teams who hold the torch. To be tasted in particular the pies, house specialties, of which the "Oreiller de la belle Aurore" (game, poultry, pork and veal stuffing, duck foie gras, morels) available only in September. Each season has its own novelties, such as this cubist Hure (pig's tongue, duck, foie gras, apple and hazelnuts) in the fall-winter of 2022.

To be admitted to Stéphane Wiotte's tempting showcase, you have to be a member of the meat aristocracy: beef exclusively from Aubrac, veal raised under the mother's milk, suckling lamb from the Pyrenees, pork fed on chestnuts and potatoes, poultry from Bresse. So, on the other side of the shop window, it's busy! Stéphane Wiotte is a warm and friendly shopkeeper, and that's genetic. He also provides a catering service for lunches and receptions, enough to delight your guests. An address where you can shop with your eyes closed!

For four generations, this family-run business has been delighting the people of Rémois with its local products: homemade andouillette, white pudding, sweetbreads, not forgetting the great speciality: home-cooked tripe. At Audinot, we remain faithful to the tripe tradition and to the know-how that has been passed down from father to son for 80 years. Today, twenty or so craftsmen offer a wide choice of local meats, quality poultry, traditional charcuterie and a catering department with a wide variety of home-made dishes.

Pig Cocholin, Limousin milk calf, beef beef and farmed poultry (Red label of Landes or Alsace): The meat provided by Florentz butchery is of impeccable quality. The same applies to its meats (delicious terrines, smoked ham, mudbits…), salted meat, smoked meat and other homemade crust preparations. His Deckwurst (meat sausage) won a silver medal at Mulhouse's October Days in 2017. This familal sign also provides catering service for banquets, business dinners or family celebrations: surprise breads, cold buffets or hot dishes (saucraut, couscous, coq to wine, crust ham, paella…): That's what you sure fill your guests. Service and hire of dishes upon request. Finally, you can cross the Hervé Florentz truck during its village tours and on the markets of the region!

Located in the heart of Intermunicipality, Luc Lostanlen settled in the summer of 2012 in Intermunicipality for the greatest pleasure of the clients. This gourmet catering service accompanies your large festive appointments or daily meals with a wide range of quality products. Rillettes and terrine to Bourgogne snails by not a multitude of homemade dishes; This establishment is a well-known place of the most demanding tastes. Do not hesitate to test Colmar of duck fat livers "truffé". A beautiful address to discover!

Bobosse is a name that makes gourmets from near and far salivate over a house specialty that's inextricably linked with Lyon's cuisine: andouillette with veal strawberry pulled on a string. At Les Halles de Lyon Paul Bocuse, as in the Beaujolais region, Bobosse - a local artisanal company founded in 1961 - presents the very best in traditional charcuterie: brioche sausages, cooked sausages (plain, pistachio, etc.), sabodets, white pudding (plain, foie gras and truffled), terrines, tripe... Bobosse: quality and pleasure.

In the Mourillon district, this butchery will enchant you with its wide selection of traditional meats and meats, and also with its Corsican products: charcuterie, honey, sausage at figatelli, Corsican coppa, mare, chestnut jam and flour, myrtle liquor, aperitif in fishing and fig, liqueur and cédrat jam, l'Orezza… Who could resist the desire to taste good prepared homemade dishes: fairway to cèpe, s. l. fatty liver nature or figs, and moussaka, flan flan, pork roast and beef, dauphines apples, pick potato, rôti chicken chicken (red label), pie in crust…

The Rublé Farm is first of all a family story, that of Régis and Colette Boileau, joined by their son Benjamin in 2006 on the exploitation became organic. And it's also the story of passionate farmers who have been able to adapt and change their activity over time. Their dairy farm gradually diversified, with the creation of a cheese factory in 2008, followed by the creation of a vegetable activity the following year. In 2010, Martin (Benjamin's brother) joined the team to focus on beef production. At the Rublé Farm Store, there are naturally products developed on site: cheese and dairy products, vegetables, meat (beef, veal and pork), and there are also other products, of course: bread, pizza pasta, goat cheeses, drinks, fruit, groceries, hygiene and maintenance products.

Alain Grandière is the director of this Marguerite butcher shop, an establishment that combines quality butchery and mini-market. Son of a butcher, he perpetuates the family know-how after having travelled around the world in search of the best meats at a younger age. Here, the meat (beef, pork, poultry...), prepared and cut on site, is put into trays in the morning and the customer serves himself on the shelves. Only the delicatessen is not self-service. For beef, for example, the company offers Irish Cut, a meat of Irish origin, known for its organoleptic qualities. A few frozen products, wine, organic bread, milk and delicatessen complete the offer.

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!

Founded in 1975, Maison Cousin has developed and enriched its activity in the field of gastronomic restoration. Whether it's a private or professional character, you'll be treated in the smallest detail. Each event, the subject of a personalized estimate, leads to the creation of a special event. You will not only be confused by their professionalism; elegance and refinement combine harmoniously in each mission. Working lunches, gala dinners or reception cocktails are just a few examples of the benefits offered. Parallel projects in the area of restoration have also emerged on Poitiers: Restaurants The Workshop (in the Grand wide area), the Orée du Ciel (at Biard airport) and the Orée. Their reputation is such that a subsidiary has recently been created in La Rochelle. If you want a unique reception, great in the details, please call them, their talent and their professionalism.

An outlet filled with good Asian surprises, to be tasted on site or to take away. It is better to give the second solution to the hours of arrival, but in any case it is enough to satisfy the most demanding. Even the desserts are distinguished by their number, the best way to realize the possibilities of the still, still to catch a card in the pass. Clean and clean.

It is one of the most photographed shops in Ardèche. It is quite typical with its red front and its sausages hanging in front of the window. Here we defend the terroir and we offer real Ardèche charcuterie concocted by an affable professional. You can even feel the sausage to see if it is dry enough or at least to your taste. And then there are the quails, raw hams and many other marvellous cochonnailles. Stop before you start the ascent to the pass or for a lunch break on the grass.

An unavoidable charcuterie reference! The company was founded in 1880 by Florentin Rome. Five generations later, it is Samuel Rome who runs the company. And it is still the same good artisanal pork meats that are made on this Ardèche mountain. Rome is particularly famous for its pure pork, boletus, chestnut, or even venison and blueberry pâtés and for its beautiful collection of dry sausages. There are also dishes prepared with love as well as boxes of Ardèche flavors, salty, sweet with wine of the region.

A regional benchmark! The Limouches drying room and workshops are located on the pass of the same name, at an altitude of 1,000 m. The company was founded in 1962 by Alex Chomarat, with his son Gilles taking over in 1993. The house's flagship product remains the caillette, a small round pâté with herbs and spices. Also tasty are ham, raw or cooked, sausages, herb sausages, murson... Stores also in Montélier and Col des Limouches.

All gastronomes lovers of cochonnailles often agree on this point that the best meats are usually not in the dry climate regions. Unfortunately, we could say for the Diois if there were, fortunately, exceptions. Here is one, which perhaps confirms the rule, in any case does not fear the competition of products "made in Haute-Loire" or "made in Ardèche". It is only to see the army of the ham hung on the ceiling. And other treasures are also available among which home chorizos, stomachs, herbal sausages.

Barbak is a neo-boucherie/charcuterie born of Vianney and Anne's crazy gamble to convert to modern butchery by capitalizing on old family know-how. Their aim is to help you rediscover meat and encourage you to eat healthier. They work with responsible breeders who respect animals and the environment to offer you local meats and home-made delicatessen dishes.

Their regular customers are always delighted, so why not join them?

Another cumulard! Jean Guérin, a fan of his state, accumulates the rewards and the first prices for the products he proposes in his pharmacy. Rillettes, sausages, boudin… Everything is good in the pig, finally, especially if we know it, which is the case here. A charcuterie as you love them.

Recognizable by its featherless neck, the yellow chicken has conquered national and international food markets. For more than 40 years, Fermiers Landais has advocated free-range rearing, under the pine trees in their famous portable huts. In 1965, they were awarded the first Label Rouge in history, and in 2005, free-range chicken was voted product of the year. Chickens, capons, foie gras ducks, fattened geese... Everything is processed in accordance with the strictest hygiene and traceability standards to guarantee total safety.

Hervé Vermersch is both a breeder and a butcher: a great connoisseur! He runs the store with his wife; his brother manages the farming and breeding. A beautiful family story that represents the short channel and local producers, favored by the establishment. The shop offers beef and regional specialties such as the famous potjevleesch, the beultekase (head pie) and the real Bergues sausage, white, made from pork, very aromatic and spicy. Butchery, delicatessen and catering: you can order everything online.

The butcher's shop has been in the Bessette family for over 80 years. Thomas, a fourth-generation master affineur, selects his own livestock "on the hoof" from local farms, to ensure healthy, high-quality meat. A star supplier, he favors breeds such as Charolaise, Aubrac, Limousine, Salers and Blonde d'Aquitaine. Bresse AOC swaddled poultry, Label Rouge IGP free-range poultry, game and exotic meats, stuffed pork and veal roasts, as well as prestige cured meats.

Near Albert, a good choice of poultry in the open air and prepared in terrine.

There is no shortage of seeds in Beauce. On the farm of Didier, all poultry are famous, high with good products. To choose: chickens, guinea fowl, ducks, cans, pigeons and, for year-end celebrations, turkey, capons and geese. It is better to call before going on the operation.