Charcuteries France

In the heart of the village, Jean-Baptiste and Maïté's farm shows its differences. the farm produces 4,000 hams aged between 20 and 24 months. The quality of their production and the selection of their pigs (Large White and Landrace crosses) are essential to them. You'll find plenty of surprises on sale and in many local shops. In addition to IGP Bayonne ham, the farm also produces cured meats with evocative names, as well as fresh produce and homemade preserves: cooked dishes and preserves with typically Basque recipes...

Maison Cromarias, already established for three generations in Montferrand, is opening a second address at the foot of the cathedral. A godsend for passers-by in this busy district, who can now enjoy dishes cooked by Fabrice and his team! A butchery and charcuterie section features Label Rouge meats. The store at the top of Rue des Gras also has a space reserved for grocery products. To take advantage of all this, a terrace is planned. Maison Cromarias also prepares delicious buffets.

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.

In the heart of the Écusson, this independent store will delight the taste buds of lovers of fine Spanish charcuterie. You'll be able to choose between whole or sliced hams and shoulders. You'll also find a range of Iberian cured meats from the two finest labels, bellota and cebo de Campo, vacuum-packed to preserve flavor and freshness. Sausages, chorizo, lomo and cheeses are also available for aperitifs. Sandwiches are also available. Prices vary according to weight.

Since 1972, pigs have been bred in Gardères. With the help of a team of enthusiasts, Cathy and Francis Curbet offer you quality charcuterie, family-style preserves and farm-fresh meat all year round. You'll find these products in the farm store, or at the Tarbes and Argelès-Gazost markets. An online farm drive is also available for you to order. Farm visits and charcuterie tastings can be arranged by appointment.

Since 1980, Lenne Delaveau has been delighting its customers with delicious cheeses on the markets. Now they're also available in the heart of the resort, in an attractive boutique open all year round. You'll love the warm welcome and advice on choosing from a hundred varieties of PDO cheeses from small French and Italian producers. The cheeses follow the seasons, so you'll find everything you need to prepare tartiflettes and raclettes as soon as the cold sets in. Traditional charcuterie, Iberian hams and regional products complete the range.

Here's a great address for lovers of good produce. These come straight from the farm, which is in the process of obtaining organic certification for its entire operation. In Haute-Saône, poultry, pork and beef production is well established on the farm, as is processing. When it comes to short circuits, Les Deux Fermes is a good example. The offer doesn't stop at raw produce, but extends to a whole range that is transformed into a catering service that can be hot or cold.

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!

The Mas de Monille is nestled on the Causses du Quercy, in the heart of a preserved environment of oak woods and paths lined with low stone walls. Benoît Leverrier has chosen this setting to create a free-range breeding farm for black Gascon pigs and to welcome you for tasty moments of relaxation. An atypical place where one feels good with good products to discover, the whole in a case of greenery and nature which allows a stay of most pleasant. The opportunity to recharge your batteries with family or friends. The whole is quite well adapted.

From excellence and quality, this is what you will find by entering this charcuterie: on the stall, sausages, blocks, puff, a black sausage that makes the reputation of the places, and a foultitude of products that will put you water in your mouth! It should be noted that the house is also a caterer and offers its clientele tasty cooked dishes, either individually or in larger quantities.

Charcuterie is part of a family heritage for Stéphane Chazal. It's on the family farm that "he learned the manufacture of dry sausage and terrine that he proudly offers to his loyal clientele. All meat was selected from local farmers. Guaranteed quality. In Chazal, you'll find specialities like the bardin bag, a big sausage made with a farmer's pig mixture that will dry 4 to 12 months before being eaten cooked, hot or cold as you want. The Boën region is known for its boudin to the grass whose recipe is kept secret by the maîtres. This artisan will slip you with cabbage, leeks, spinach and some magic herbs. To enjoy without batting.

Present on the markets of Feurs and Montbrison when he is not at the orders of his store, Pierre True knows how to satisfy the gourmets. It pursues family and local tradition by producing Bardin bags, one based on pork offal and sausage meat. To eat in salad or hot with potatoes or lentils. Tasty and simple. Other specialties of the house are classic, campagne and ham, but terribly effective on your senses. Special mention for sausages with a inimitable taste.

Born of a partnership between a Agricole agricultural school association and six farmers producing milk and meat, the Basket Gourmand works these fresh products to market them. Their speciality is the Crousti-cute, a cute filet of pork wrapped in a puff dough ready to cook and serve as aperitif. A few kilometres from Roanne, you can come to the full of farmers, rillettes or all kinds of pâtés for a small amount. Cheese also deserves special attention because the range is wide: goats, refined and tommes. The basket is easily filled.

The specialty of Forez, the Bardin bag, topped the stalls of this charcuterie near Roanne. It looks like a large sausage (pork offal cooked in a special bag) to cook, to be used in entry or to install in a sandwich. The flavour is there and we appreciate the good taste of a well-developed land. All other products, such as a block, are for tasting and sale. Stéphane Desseigne offers a catering service with dishes based on good meats that have built the local reputation of this craftsman.

Christian Pavet opened a store in the village of Ouroux where you can find its good agricultural products (without colouring, preservatives!). Its laboratory, established in 2000, is still on the farm where it lives, in the open air, cows and pigs, fed by the cereals grown on site and by its care. Local guaranteed products!

In the Saint-Claude district, this is the reference butchery. You can get there for homemade meats and meat of unquestionable quality. Not to be happy by buying Pétrossian products, including caviar. Small grocery store, fruits and vegetables, alcohols.

A antichambre of Luc Rifle's family shop opposite the city of Angers, this beautiful boutique in the village of Avrillé offers our gourmet delights, an avalanche of fresh products. It is also dedicated to charcuterie, cooked dishes and meat, and the gates open to the avrillais have made it possible for the proximité to be redonné. The charming village continues to modernize and now offers a host of quality shops. Luc and Isabelle offer a complete map of attractive preparations to be tasted at home. Traditional meats, cooked dishes, specialties catering, buffets, verrines, terrine, tourtes, pies, salads, day dishes, seasonal festive card, a gourmande stage for all tables.

Since 1952, in Largentière, in the Cévennes region of Ardèche, Debroas, who was one of the most ardent defenders of the creation of the Ardèche PGI, has been making its sausages in the peasant butchery tradition, according to the original recipe cited in the Gazetin du comestible as early as the 18th century. The Boutique des Saucissons, the factory store of this gourmet brand, sells about forty sausages and specialties. There are flavored, chorizo, mini and large sausages, dry sausages and even downgraded sausages as good as the others but less expensive!

This brand, well known for its rillettes, also offers products such as sausages, andouillettes, pâtés and meat. You'll find their products in all your supermarkets and supermarkets. French origin guaranteed for all products, the brand works in partnership with some forty local breeders. Their website features easy-to-make recipes: will you be tempted by a rillettes omelette or a rillettes tart, to name but a few?

Obviously here, we cannot go next to… sausage! But it is not the only product to be sold in the shop. There are also hams, cheeses, sweets, local dishes and numerous alcohols. You can also bring with you greedy baskets, already made. In short, it's the perfect place to bring you delicious gourmet memories. And when your loyalty card is filled, you leave with a beautiful Opinel.

Just feel the aroma that comes from the shop and see the onlookers who end up in front of the window and queue up on the market days to understand that this address has found its followers. Cold or hot entries, meat, fish or unique dishes, and even sweets, the map proposed by this caterer is varied: a dozen dishes freshly prepared and changing every day. Se with sauerkraut, rabbit with cider, Burgundy beef, canneloni, lasagna, ham, famous, stuffed cabbage, veal blanquette… It opens up the appetite!

Welcome to the oldest butcher's shop in Les Halles (1967). We like this address for the good mood and the wise advice of Guillaume and Vanessa. But at the Laforgues', it's the quality that's important and everything here comes from short circuits made in Occitania: beef, veal and pork from the Tarn, lamb from the Corbières, or even charcuterie from Lacaune. The sausages, chorizo, merguez, chipolatas of pork and veal are home made with sheep gut, a delight. What can we say about the famous matured beef rib? A treat!

Welcome to "chez l'Ariégeois"! This is the other name of the Castet company, which has been established in the Victor Hugo market for over thirty years. L'Ariégeois is owned by Jean-Marie Castet. Proud of his origins, Jean-Marie, assisted by his children Céline and Damien Castet, cultivates tradition by offering his customers delicious "charcutailles" with the authentic taste of yesteryear. House specialties include Toulouse sausage, dry charcuterie (sausages, hams), cured meats, and hearty platters to accompany raclettes and choucroutes: pâté, mortadella, bacon, smoked bacon, Frankfurter sausage, garlic sausage, Alsatian sausage...

Same image, in the boutique at Les Docks de Biarritz as in Bayonne, the parent company. On sale, excellent products from their lab. Not forgetting those from local producers. This superb range is rounded off by the sale of Kintoa PDO fresh pork, the only one of its kind in the region and in France to offer the famous Aldudes pork. Quality and consistency are the watchwords here. Whether it's Kintoa or Bayonne ham, charcuterie and cured meats, artisanal preserves or ready-made meals, Aubard, 3 generations of know-how in cured meats.

The story begins in 1956 when the father of the current manager sets up the company. Between passing on know-how and adapting to modern techniques and imperatives, the Oberti family, which defines itself as a "curing company", works with fresh and locally produced pork meats in order to offer a whole range of fresh, dry, cooked, sliced and certified products: Toulouse sausage, PGI Lacaune Ham, sausages and fries to name but a few examples.

A butchery-butchery in the centre of Purple. At Jerome and Laura, it's Laura who takes care of the grocery and Jérôme of the butchery. The butcher who has more than 20 years of trade supplies himself with meat from the region's producers and his charcuterie is artisanal. To discover, the speciality of Jérôme, the spider spider, a noble and unknown piece of the pig. Jerome and Laura also offer home cooked meals to take: Stuffed tomatoes, Curry chicken, mustard rabbit where réunionnaises specialities like the sanitary saucisses… Dishes change weekly and are announced on Facebook, except Sunday morning where it is roasted chicken. Finally, you can ask our two choc for your events, they will be happy to spoil you with a grilled pig, paella or a buffet prepared by their care. 

Founded in 1926 by Jean-Marie Ader and renowned for the exceptional flavor of its products, this family-run business is now run by his great-grandchildren, Hervé and Lionel. For four generations, quality has been at the heart of their approach, insisting on the rigorous selection of local meats. Whether it's farm-raised pork from the South-West or organic pork, each meat has its own unique flavor... The secret? Controlled seasoning, slow cooking and respect for home-made traditions. Tasty!

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.

An institution in the Basque Country since 1946, with ancestral know-how! Here you'll find traditional products: hams, pâtés, and the famous Kintoa PDO pork, emblematic of responsible farming and Basque gastronomy. With or without bone, these exceptional hams are produced by hand. In rib steak, sausage, ham and couston, this black pig feeds on acorns and chestnuts, giving it a divine taste. The icing on the cake is the Musée du Jambon at the end of the store, where you can learn about the origins, techniques and know-how of the masters of salting.

Bruno extends a warm welcome to everyone who walks through the door of his delicatessen. Traditional hams and black puddings are the hallmarks of this business. Meat is carefully selected, including Gascon beef and veal, and black pork, which is available to order. In summer, kebabs, grills, sausages, merguez and beef ribs make their appearance on barbecues and planchas. The catering department offers paëlla, daube de boeuf, cassoulet, poulet basquaise and lamb curry, so you can enjoy a meal without doing a thing!

Bryan and Lucie Garnier have kept the recipes that have always delighted the gourmets of the Velpeau district and elsewhere. Rillettes, rillons, boudins or even fish terrine are still on the program. But beware, in order to leave their mark on the store, the stall is also rich in recipes to be enjoyed at home, salads, vegetables, etc. More than a simple butcher shop, Au Bec Fin is an address in love with the good local products and it also proposes cheeses, milk, wine or still artisanal beers.

Bastien Frank is first and foremost a passionate artisan, a beef fanatic! You will be able to admire the maturing cellar and a beautiful display of his products. His specialty is matured meats that are a concentrate of flavours. It's quite an art, so ask him, he'll be happy to explain all the secrets of good taste. La Feuille du Boucher also offers a wide range of charcuterie, prepared dishes and catering services. The reputation of this young man is growing steadily, so the Petit Futé would like to salute his work as an artisan-artist.

Thierry Louaizil and his wife are happy to welcome you in the center of Lagord, always in good mood and sympathy, in order to offer you very good products, privileging in passing the short circuits. Before entering, you will be caught by the delicious smell of the rotisserie which will make your mouth water! Here, you will be spoilt for choice with Label Rouge French meats and poultry, a beautiful delicatessen and charcuterie department. A showcase of mature cheeses and a wine section will complete your menu.

If you're strolling through the streets of Barjac, you're bound to come across Charcuterie Piou. This address is one of the region's little jewels, so much so that in 2015 the Gault et Millau "Expert gourmand" guide paid tribute to them. At the helm are Valérie and Frédéric, two enthusiasts who are constantly experimenting to improve their recipes and design methods. They offer regional products for sale, as well as a number of delicatessen dishes. We recommend it!

Christine and Richard started their business on a farm 6 km from Murat. With their son Martin, they run this workshop at the entrance to the village. Behind the scenes, they work cheerfully on veal, beef, pork, rabbit and tripe. In the shop windows, you'll also find specialties and stews such as fromage de tête, blanquette de veau and charcuterie. Quality is at the heart of this address, and the meat is local, with no coloring, preservatives or additives, and is certified organic.

The Gourmet Vosgien Gourmet Station includes the Pierrat house, pork butchers from father to daughter since 1892, which smokes its products with Vosges fir and Jolival, workshop of the real andouille of the Val d'Ajol smoked with beech wood. You can also sign up for a gourmet aperitif or a gourmet snack. Taste the pork terrine with Darou, a tasty recipe made with beer from the La Madelon brewery. Remote ordering is possible.

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.

Ferme du Porc Sain, a family-run business for over 50 years, raises pigs on straw, guaranteeing their well-being and feeding them their own cereals. Everything is processed on site, with no added colorants, preservatives or nitrites. Françoise happily took over her parents' farm in 1997, and Audrey joined her in 2012, driving a dynamic development of direct sales, first seasonal then annual. Combining rigorous hygiene standards with traditional know-how, the farm combines tradition and modernity.

Each of the farm's pigs is raised for 8 to 11 months on a traceable, non-GMO diet. This allows them to have a meat richer in taste. The company has chosen sustainable agriculture with some of the pigs raised on a straw bed, because unbalanced meat does not allow for good salting. The farm's ham has three IGP Bayonne Ham approvals and is aged for 14 months. The farm also offers pâtés and livers, cheeses and ready-made meals, all of which are successful.

Pork farmers since 1983, Maïté and Jean-Baptiste are the guarantors of the know-how in breeding and curing through their 6 sales outlets, including the delicatessen in Ustaritz. Ferme Elizaldia, located in Gamarthe, raises, processes and produces more than 4,000 hams, coppa, sausages, lomo, Basque pâté, foie gras, confits, axoa, cassoulet, as well as gift boxes such as Baïgorri, Don Ibane and others, all in keeping with the ethics of sustainable agriculture... 6 stores now and also present at the main markets in the Basque Country.

We know about South Africans' passion for rugby, but we knew a little less about biltong, dried beef subtly marinated in spices (from Espelette). It's also in the Basque country, in Bayonne, that we discover and appreciate this preparation which gives a particular flavor to the piece of beef. Its nutritional qualities (lean, easily digestible meat...) make it a healthy food to enjoy as an aperitif, in a salad or omelette, or as an energy supplement for sports. An artisanal product that aims for excellence!

It all began with a small family charcuterie in Dax in 1947. From father to son, the recipe and know-how for mi-cuit foie gras were passed down. Lartigue became a true artisanal company, basing its reputation on the quality of its products. Whether it's charcuterie, smoked salmon or foie gras, everything is prepared using top-quality products and environmentally-friendly processes. Our products have won 11 medals at the Salon de l'Agriculture, and 3 Saveur de l'année awards.

A local butchery-butchery that offers quality products. It is varied, healthy and appetising. Here we know what you are serving and we love to brag about the product to give you water in your mouth. It is simple, when we enter this butchery, we have only one desire: eat! The ideas of dishes and menus suddenly come before so many choices. For large meals or daily, the Devys House is your butchery!

For over five decades, Le Ramoneur Savoyard has been passionately celebrating the region's bounty with a gourmet selection to savor. In the store in Aix-les-Bains and at the local market, explore a variety of cheeses such as beaufort and abondance, as well as mouth-watering charcuterie including cured ham, diots and more. The grocery store offers a fine selection of preserves, mountain honey and a good variety of pastas. And let's not forget the Savoyard wines and spirits. You'll be able to fill your shopping bags with these precious regional products!

For many years Janick Billette and his wife Josepha have the Honours of the Regional press. This reputation stems from the fact that they won numerous cuts and medals each year in competitions that reward the best maîtres. At the end of September 2012, our cheese factory won the title of a European champion of Foie Gras in the international competition of Ransart, our Belgian neighbours. He collects gold medals obtained for his dry sausage but also for his andouillette in the string. His wife Josepha, who among others welcomes the clientele with a lot of kindness, has obtained a gold medal for his boudin to chataîgnes. Tempted by these enticing creations, we tried to test them. And there, we remained violated. Everything we tasted was impeccable, tasty, especially fresh pork meat, from animals that were high to old and fed with farm farm productions. But we must come back to this because, faced with such success, some products were in stock.