Charcuteries France

Pascal Flori is a traditional breeder and butcher. Thanks to his rigorous selection of Pin di Nata pigs, the reputation of his products extends beyond the island. His products can be found on the best Michelin-starred tables in Corsica and on the mainland. The salting of the charcuterie is kept to a minimum, not only to enhance its taste potential, but also to be healthier. The establishment is located just outside the village and, with a little luck, you'll be able to discover the cellars in which the hams mature!

Here, the specialty is artisanal cured meats made from Haute-Loire pork (except for the perfumed sausages, made from French pork). The store now covers 180 m² and offers a selection of products from Altiligéri and Auvergne: charcuterie (dry sausage from Auvergne IGP), local meats, cheeses (including organic artisous farm cheese from Mézenc), lentils... Several medals won at the Concours Général Agricole attest to the quality of our products. Beers, wines, liqueurs and aperitifs complete the range.

Since 1946, artisanal know-how adapted to traditional cured meat recipes has been part of the DNA of the Basque Country and beyond! Maison Montauzer is one of the jewels of this authentic Basque gastronomy. Among its various stores, its markets and workshops well established in the heart of the region, it is also the radiant showcase of Bayonne which "breathes" the Ibaïama hams of the highest quality... -20 months of maturing minimum -, foies gras, terrines, rillettes, home-made dishes, without forgetting the custom-made gift boxes.

A real institution in Calvi, Annie Traiteur is the fruit of a family project born in 1992. Initially at the head of the shop, Annie and her husband passed on their know-how to their daughter to take over and transform it into a fine grocery store, neat and of quality. Thus, tourists and locals rush there to find all the flavours of the Corsican soil. In the delicatessen section, you can try the antipasti savoury tarts or the Corsican veal sauté. On the grocery side, the shop offers a wide range of carefully selected local products.

There is no doubt that Hugues Becquart is a specialist in Arras andouillette. Since 1888, the company has been cultivating a taste for traditional craftsmanship from generation to generation. The pork butcher sets up in his laboratory and produces his flagship product, the andouillette, which is made only with Friesian pork, that specific part of the intestine, which makes it less fatty. The fame of this famous charcuterie goes beyond the borders of Arrage. An address not to be missed and recognised by the great names in gastronomy!

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.

In Lille, there are unavoidable names when talking about gastronomy. And among these names, the name of François Evrard is particularly dear to us. Born from a butcher's family, François continued the family adventure that began with his grandfather in Warlaing in 1938. Located in Lille since 2005, François and Chrystelle Evrard welcome you in a modern and warm store with impeccable stalls. Before any exceptional artisan butchery, you will find high quality meat, mature in special cellars, as well as meat such as Wagyu or French Angus. In the windows, the Salers cross the Normandy, as well as the regional blue white but also rare meat such as the black pig of Bigorre from Pierre Matayron, the Calala Calala Calf of Midi-Pyrénées. All the meat is selected with the utmost care and the service always gives us a recipe or a cooking board to appreciate the best of these delicacies. Some beautiful tables around the corner are provided to Evrard House. Home cooked meats and prepared dishes are also essential. They are developed with great respect for the French tradition and evolve according to seasons. You will also find a beautiful choice of Italian and Spanish delicacies from artisans who are passionate about the transmission of their know-how, like this Iberian ham of Bellota. Maison Evrard is also a fine grocery ray that will surprise you with its diversity: French caviar Sturia, mustards, olive oils, balsamic vinegar, top of the range, teas and many other high quality products. Just the best address in this gourmet heading.

In the heart of the Marché des Capucins, at the stall of La Table de Don Quichotte, you'll find the very best in Basque and Spanish gastronomy, with exceptional products: superb Iberian hams, a wide range of cured meats (sausages, pepper-rolled ventrèche), generous chorizos, lomo embuchado and Basque specialties (axoa, piment d'Espelette). For a snack, try a Serrano ham crêpe, bell pepper and Serrano croques and Serrano cheese rolls.

In the large and lively square of the small village of Loreto, you can see the discreet sign of the Albertini delicatessen. Here you will find a wide range of home-made cold meats: coppa, lonzu, prisuttu, pancetta, bulagna and sausages. Figatelli, head and belly cheeses only in the winter season. Don't hesitate to call if you don't see anyone, they will come down from their house to serve you! In the summer, you can taste our cold meats, home-made cheese, jam, cheese or chestnut flour fritters.

Charcuterie, yes, but not any. It's a bit of a road, but you can find out that Laurent Berthier, his charcuterie, her medalists, and her very original caterer dishes at Le Mans on the markets are all about. Saturday on a tiny market in the Ardriers, and on Sunday at the Jacobins. Like this, you will enjoy also your vegetable races, cheeses…

This family-run charcuterie has been in existence since 1884. With a network of 26 farms in the surrounding area, the production process is very short. And from the street, the store hides a mature business, a beautifully crafted, CE-standard laboratory and spectacular natural drying sheds. They offer a tour of the ham drying sheds, but first you'll have discovered this setting of rare authenticity. In the boutique, you'll be able to buy little marvels: hams, but not only hams...

The street is known for its restaurant, l'Auberge du boucher, which has now closed after years of loyal gourmet service! But the Habegger family remains in our hearts and continues to delight us with this new address for lovers of good food. A return to the roots because Pierre Habegger already had a butcher's shop in this place. The Bollwerk caterer, a family business, offers quality meats, home-made charcuterie and many regional products. Local produce directly from the producer to the consumer!

In Ariège, there are institutions such as the castle of Foix, the mounjetade, the hunt and... the Rouch charcuterie in the store and on the markets. Since 1870, the house has been making fresh, dry or cooked charcuterie with pigs received whole and raised in the South West. The butcher's shop is exclusively from the Ariège. Rouch's traditional charcuterie and specialties from the Ariege are prepared in a laboratory near Foix. Ariège ham, sausage under the ash, pâtés, cassoulet...

The famous Maison Pouget of Err and all the "Made in Cerdanya" pork products that have made its reputation has had a new shop in Bourg Madame for a few years now. You will find all the know-how and all the products of this family of craftsmen in this beautiful brand new shop and proud of its superb display. More than 10 m of products to taste: ham, pâté, Catalan specialities (fuet, soubressade), local pork... Note the large car park in front of the shop. An address not to be missed for gastronomes. Petit Futé is an unconditional fan.

Family of craftsmen butchers who hold all the secrets of manufacture of the traditional cerdane pork-butchery is a reference in the field. The meat is bought from small local breeders in the Cerdagne and Capcir regions. The home-made charcuterie is made from Tirabuixo pork from Sainte-Léocadie. The hams, sausages and other fuets smell good in the shop, making you want to buy everything. At the "Pouget" they are always ready to let you taste a "tranchette" and explain the recipes and traditions of the Cerdanya.

Just to carve out a nice slice of ham, we'll stop in this traditional butcher's shop offering artisanal products and specialties from Aubrac. Meat selected from neighboring breeders, carefully monitored and chosen, poultry, sausages and dry sausages, terrines and the famous fricandeaux, this pork butcher's shop also offers preserves. The address is ideal to stock up at the end of your stay and to garnish your pantry when you return from your vacations.

At the Golden Pheasant is a quality house, the many prizes won are there to testify. Here, traditional charcuterie, and truly exceptional because know-how has been transmitted for 50 years. All preparations are made home and in butter, until the pastries are served in catering services. These include cocktails and festive dinners, birthdays and weddings. Of course, the house offers cooked dishes of an exceptional invoice.

If you don't like pigs, don't bother, because we love them here. So much so, in fact, that we eat it, taste it and send for it (which the Ariegeois explain to others). Paul and Jean Nocque's farm is located in the heart of the PNR, and the quality of the meat is paramount. The pigs are raised on a bed of straw and fed GMO-free cereals. The environment is healthy and clean, and Sophie and Jean Nocque know how to pass on their passion and know-how in the production of ready-made meals, fresh meats and traditional charcuterie.

Pascal Bury took over the family delicatessen in 1990 to develop a catering activity. All the products are home-made and of high quality. As for the delicatessen, discover the rillons, the rillettes, the white ham with Guérande salt without nitrite, the black pudding, flagship products of the Touraine gastronomy... Among the dishes and menus proposed on the menu, the chicken of the Country of Racan with pears and the rooster in Vouvray. Award: Best fois gras 2021 (Federation of pork butchers 37.41.45). Contact him also for your events.

In the center of Espelette, the store is a concentration of expertise in cured meats, ready-made meals and Basque cakes. A simple, effective recipe: the Poutzia farm (run for several generations by the Gastellou family) with its free-range livestock in the forest of Saint-Jean-le-Vieux, a canning and salting facility, and heirs to know-how in charcuterie: we have all the ingredients. Bayonne hams, sausages, chorizos, pâtés...and ready-made dishes: garbure, axoa, piperade jambon, home-made Basque cake, cheeses, honeys...

It is impossible to visit Corsica without discovering its gastronomy and especially its animal products. We are here at Angeot Andreucci's, breeder and producer of farmhouse charcuterie made from Nustrale Corsican pigs. The pigs are raised in freedom under the chestnut trees of the high Taravo at an altitude of 800 m, supplemented with cereals and slaughtered according to the rules of art and island methods. Good to know: sale on the spot and visit of the exploitation on reservation. Shipments on request.

A "living heritage" address more than a century old. The Fontès delicatessen, and its famous Galavard du Terrefort, a heavy pig raised in Ariège, benefits from this distinction. Christian Fontès works with 3 breeders of this Galavard transformed at the delicatessen into dry ham, sausage, regional cooked dishes. Christian Fontès' products are also available at the Vié delicatessen in Pamiers. Those who don't like pork can stock up on excellent goose or duck foie gras, confits, duck breasts, stuffed neck..

Since 1877, this factory has been reproducing the ancestral gestures of making an Arles sausage with an inimitable taste and flavour thanks to its recipe composed of lean pork and beef meat mixed with pork fat, sausage meat, Provencal herbs and spices, to which a dose of red wine is added. And in the delicatessen you can choose the drying process that suits you best. You can no longer visit the workshop, but a DVD is on sale and will give you an overview of the different operations required to make it.

This charcuterie, well known to gourmets, is located in the middle of the countryside. In the window, you'll find a collection of preserves and fresh products made from pork. As a guarantee of quality, the producer is there to answer all your questions. He'll tell you everything the pig did before being transformed into sausage. Specialties include 12-month-aged ham and melsat, a Tarn recipe made with pork, bread and eggs. Available at two of the department's markets, these products are sure to please.

Founded in 1945 by an Alsatian keen to promote the good products of his region, and based at Les Halles since it opened in 1971, Maison Gast continues the tradition of delicious homemade sauerkraut - arguably the best in town - while offering delicious Lyon specialties: cooked sausages, pistachio and truffled cervelas, calf's trotters, double fat, blue-veined head cheese, pâté de campagne, pâté en croûte, cooked white ham on the bone... Online sales, dishes and catering services with L'Ilot des Gourmets.

The Pellissier family has been farming in Saint-Paul for 20 years. In their brand-new store, "Chez Vanessa et Bertrand", at the entrance to the village, you'll find beef, lamb, cochonailles, cooked dishes and wine. The quality is top-notch and the prices are very reasonable. In May 2023, Les Pellissier were crowned world champions of the Catalan sausage! We tried this famous sausage, and it's really delicious. An address to remember and a great initiative, directly from the farmer to the consumer.

There isn't a person in Lectou who doesn't know Pascal Mazzonetto, the tall Gascon king of cured meats. His charcuteries are masterpieces: sausages, dry sausages, dried duck breasts, lomos, chorizos and also terrines and pâtés such as the delicious cochon de lait farci or the terrine de joue de porc persillée. Fresh meat is also available, mainly pork. Pascal buys his meat from local producers, in particular for his black Bigorre pork. He has also started an organic livestock farm. Cooked dishes are also delicious.

The discreet store doesn't attract much attention, but we immediately knew it was a good address! The stars here are charcuterie and Lacaune cheeses, accompanied by delicious prepared dishes such as stuffed mini peppers, homemade tapenade and ratatouille. There are also hams, honey-melted ribs and free-range chickens with tender flesh and crispy skin, plus a fine selection of wines. For added convenience, delicious sandwiches are available to enjoy on the terrace or on the beach.

Placed in the place du Grand Court in Asfeld since 2004, Mr. Eddy Camus has been able to take a seat among the merchants in his city, by the quality of the meat he markets, but also by his meats productions such as the black boudin, or the crust and white boudin, two typical Ardenes specialities. His presence in farmers'markets, culinary events and regional products, where the connoisseurs are pressent in front of his stall, are a guarantee of quality. If during your trip to Asfeld the envy takes you to make arrangements of authentic products, do not hesitate to push the door of the Grand'Court butchery, the best welcome you are always reserved.

Located right in front of the store Champion in Sainte-Address, Gilbert Damis has been able to take a seat among the major caterers in the Havre area. Large choice in store and available for weddings and all other receptions. Again, the benefit is high and impeccable.

Jean Barbey is one of the essentials! A real charcuterie with real dishes and a good cooking smell. Mrs Barbey is always impeccable: coat, tail and little collar, one of the charms of the sign. If the house offers an average of four different dishes each day, rotation varies each month. During our passage, it was chicken stew in lemons, paella, beef tongue tangy sauce (add sauce after weighing), stuffed tomatoes. Add to this the ham and other sausages, pork and pies (especially at the Intermarché), a good choice of salads (the one on curry is to fall, but Piedmont is excellent). Still not barbés of this Barbey!

Since 2019, Adrien de Loeuw and his partner Gaëlle have taken over the famous Marc Colin charcuterie, a must in Chablis. Rest assured, you will still find here the tasty andouillettes de Chablis certified AAAAA, (among the best in France, so!), but also a remarkable persillé with Chablis, a terrine with marc de Bourgogne, an excellent head cheese or even Chablis sausages. The House is also a caterer, and is present on the markets of Chablis and Auxerre as well as on the menu of many restaurants in the region.

Lyon's charcuterie institution for 102 years! Historically based at Les Halles de Lyon since its creation, this company, run by Bruno Bluntzer, prepares and offers the best of Lyon's gourmet tradition in its 5 delicatessen-caterers in Lyon. It's impossible to resist the artisanal expertise of a company with a reputation in Lyon and far beyond (E-boutique with shipment throughout France). White or raw ham, rosette, andouillette des gones, grande andouillette ficelle, plain cooked sausages, pistaché, pistaché truffé, sabodet, dry sausages, pâtés en croûte and brioche sausages. Tips and homemade recipes. The real taste of Lyon.

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.

In this Chamberlain delicatessen with its modern storefront, the products, carefully displayed, immediately whet the appetite. It must be said that Vincent Fessard has received multiple awards for his rillons, rillettes and andouillette à la ficelle. We stop there when we feel like sausage, pâté, terrine or blood sausage. The store also offers take-away meals: vegetable flan, coucous, cassoulet and desserts. So many good things to enjoy at home. For your events, don't miss the catering service.

At the entrance to the village of Bastelica, with its small terrace in front of the store and drying room: a certified CEE charcuterie producer who works with pigs born and raised in Corsica. You'll find sausages, coppa, lonzo, figatelli, ham and more. A fine selection of Corsican products: cheeses, wines, liqueurs, cakes and jams. Bonus: guided tour of the drying room. The Ariola brand offers a range of meat products from France on the shelves of supermarkets on the island of Beauty. It's a great opportunity to sit down and taste some great products!

Over the years, the shop of Valérie and Olivier Margerie has become a real reference to the quality of its products. You will find all the ingredients to make your meal a success every day or for some beautiful family occasions. Do not hesitate to taste certain specialities that have earned the owners of the premises several rewards: garlic salami, country bowl, head cheese, but also white boudin and black boudin.

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...

The Bayonne boutique is the perfect showcase for Pierre Oteiza's products. Hanging hams, sausages and chorizos invite you to taste them, as do the wines of Irouléguy. Cooked dishes and the great classics: foies gras, pâtés and the house's latest product, nitrate-free whole-cooked white ham, not forgetting "on egin", his gourmet cones for sharing. This is the kind of excellence and craftsmanship that you'll find in 9 other equally emblematic boutiques, from Paris to Biarritz.

The Jauss dynasty, founded by Edgar and his wife Hélène in 1954, delights lovers of exceptional meats and charcuterie! Today, their heirs perpetuate the family tradition by using impeccable, mostly local, suppliers. You'll be able to buy the finest cuts of beef, pork, lamb and veal, not to mention superb free-range poultry, delicious charcuterie specialities and tasty daily specials.

An address that is no longer known in the city, but the Little Futé recommends again and again! Located opposite the metro and tram station Noailles, the boutique carries a history of Marseille. In 1926, it was the Cheese Factory of the East that left the charcutier Yves Baussens in 1972, and it is now and since 1988, the son, the talented Emmanuel Charcutier-Catcher, who took over the family torch and holds this address where the whole Marseilles press. A clientele of accents and Marseille cream (we will not give names!). In the apostle of Saint-Antoine (Saint-Antoine patron des charcutiers), Emmanuel is only good. The Petit Futé has tested the dried duck duck for you. Don't miss the homemade sausage, homemade ham made, divine, bullnuts, but also fresh, homemade dishes that change daily. Note an excellent smoked salmon. In new 2017: delicious fish terraces. An address like more, to discover or rediscover!

Present at Les Halles since 1988, Franck Bourdeau has proven himself time and time again. Rewarded for his specialities such as andouillette à la corde and jambon au torchon, we also like to pass by his stall to discover rillons, rillettes and traditional charcuterie. In summer, you can enjoy sausages with herbs, chorizo to grill, brochettes and thinly sliced poultry with lemon-rosemary sauce. In the same spirit, don't miss the inevitable Easter pâté or the lobsters and foie gras at the end of the year. The welcome is charming!

The Maison Samaran is a reference in the pink city! The people of Toulouse know it well, as it has a box in each of its three covered markets. The shop located on Place Victor-Hugo is also a rotisserie. In addition to the preserves made by the shop, it also supplies roast poultry and game lovers in season. But if you only have to take one product with you, you will have to make your choice of foie gras! It is offered here fresh, half-cooked, canned, as a block, in a jar or accompanied by choice dishes (figs, vanilla, Espelette pepper, gingerbread...) Not to be missed at Christmas: the stuffed capon!

A very old charcuterie to which Isabelle and Franck Leurond gave a new youth. Passionate about products that are very well done, they favour crafts. All or almost all is home-made, such as black or white icing, andouillette, campagne. Garlic salami and head cheese were even gold medallists in 2007 and black boudin, a bronze medalist in 2008. Smoked products have a good place and are carried out according to traditional methods. A caterer's and sweet or salty pastries complement the choice of this beautiful boutique.

An exceptional Ardèche product ? Meet this producer of pork raised on straw on the plateau of Tournon. He is at the market and in the Collectif la Musette de Valentine in Bourg les Valence and even at Netto in Tournon. Its piglet on the spit and its other preparations are famous. The sale of the pigs known as "charcutiers" is carried out in half-carcass. The cutting allows a diversification for this exploitation oriented in the direct sale. We are in the middle of fresh meat (pork and lamb), high quality cured meats and a variety of cold cuts.