Charcuteries France

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.

Jackie Rousseau will be the partner of your beautiful opportunities with family or friends. For the year-end celebrations, he will propose all the classics of the genre: smoked smoked salmon, foie gras of goose accompanied with fine lamellae, but also white boudin with cresson. The opportunity to enjoy unique creations like the millecrêpes, a surprise bread revisited with stuffed pancakes stuffed with salmon and shrimp, to surprise your guests. And for a chic touch, choose the land verrines: a real delight!

The White Prince, one of the great white boudin names, is now produced in the laboratory of the Maison house in Barby (Ardennes). The rapprochement between these two entities will not change because the amateurs of the "White Prince" will regain the flavour, texture and particularity of their favourite white sausage, which will not prevent them, from testing, if they have not already done so, the other productions of the House Demoizet which are irreproachable and whose reputation extends well beyond the Champagne-Ardenne.

La Piazzetta Farm is a 220 hectare farm consisting of half of cereal and grass crops. Farm products are mainly intended for farm farming. Cows, calves, heifers and steers are races of limousine and Salers - the delicacy and flavour of the meat are well known to gourmets. The cattle paturent in the spring in the pastures and during the winter period return to the farm where they are fed hay. La Ferme de la Ávila has sheep, pigs and poultry in the same tradition. Slaughter is carried out in the traditional Abattoirs slaughterhouses in optimal conditons. The carcasses are then treated in the laboratory at the cutting edge of modern hygiene standards. Meat is available at the Rethel store where you will also find homemade meats and various markets in the region.

Jean and Christelle Dijols, charcutiers with a passion for culinary traditions, excel. Among other distinctions, twice champion of France in the superior white ham category, Jean's work is a blend of tradition and inventiveness, much to our delight. Better still, as a member of the Chevaliers du Goûte boudin de Mortagne-au-Perche brotherhood, he offers us a dish based on free-range pork, spices and fresh produce... An address in the noblest sense of the word, where you'll be sure to do your meat shopping. And the regulars are not mistaken!

The 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.

The generous boutique of this family-run farm offers delicious artisanal charcuterie, prepared with great skill and excellence. All the pigs are of a very hardy breed, born in the open air and fed a quality diet. And what a result! The meat is of superior quality, tender, flavorful and marbled. Ferme du Pré Bois offers 3 and 5 kg barbecue packages, meat boxes, hams on the bone, charcuterie buffets, rillettes, pâtés... In summer, the farm market is a must every Monday.

The Duculty house in La Terrasse-sur-Dorlay has been renowned since 1816. Five generations of epicureans have handed down unchanging recipes! Located in the heart of the Parc du Pilat, it benefits from the pure air that is essential for the taste of the cured meats that have made its reputation! This environmental quality is complemented by the meticulous choice of producers. In the store and in the restaurant on weekends, you can enjoy local charcuterie: dry or cooked sausages, ham and cured pork cuts... Today, with Gaëtan Duculty at the helm, the company is embracing new technologies, offering home-delivered gift boxes and sauciboxes, so you can enjoy your meal in just a few clicks.

For three generations, Les Roches Blanches have been making a single product: dry sausage! But here, it's not just any dry sausage: it's made from free-range Normandy pork, fed on cereals and linseed, and matured in a traditional hâloir. Today, with its Label Rouge and organic certification, the store offers several ranges of sausages, including Le Marin, the specialty of Les Roches Blanches, made with French pork, coarse sea salt and spices, and cured for six months.

Ernest Oberti started his activity in 1956 as a charcuterie dealer with his wife Georgette and their van, with which they went to the local fairs and markets. In the 1970's, they started to produce their own cured meats in the basement of their house. With partner pig breeders based in the Tarn and neighboring departments, Maison Oberti has always relied on local and short circuits. Today, it has an impressive record of medals at the Concours Général Agricole in Paris.

In the heart of Les Halles de Nîmes, Bruno and Encar have made their mark in Gard and Iberian charcuterie. Highly demanding when it comes to the quality of their raw materials, their artisanal charcuterie is one of the most sought-after. In keeping with local traditions, you'll find delicious pâtés from Pézenas, foie gras with two peppers, sausages/merguez made from Label Rouge meats and dry sausages direct from the producers. Almost all our products are guaranteed nitrite and preservative-free.

The Abadie is a well known name at the Halles de Pau. This delicatessen-caterer multiplies rewards and recognition for the quality of its products. A family business, it is with his wife that he works and creates new preparations. You can also find the famous Henri IV ham, garlic ham and au alongside his sausage from Lyon in brioche, the Alsace sauerkraut and, at the time of the fiestas, a beautiful white boudin truffé, ballottines and crépinettes and an original Foie gras marie. He was very involved in the life of his profession and was also president of the union of butchers caterers in Pau for 10 years.

The Marracq family ? A real institution in Bearn. Meat is their specialty. Fourth of the name, Romain perpetuates this tradition with brio. His butcher's shop offers a range of homemade charcuterie (90%). A delicatessen department is made on the spot by cooks. The range of cooked dishes is in the same excellence, from the rabbit hunter to the stew through the blanquette, the recipes have the good taste of the real kitchen. Possibility to order meat packages. The quality is always there and the welcome is impeccable.

This small shop close to the shops hides treasures for charcuterie fans, and we are. It was the smell of salting that we took the step and put this small voice in the closet, which told us: " No, we must not: your plan! '. So bad, it's too appetising at the time of the aperitif! As its name proudly indicates, a charcuterie specialises in sausages! On the stalls a beautiful diversity of cochonnailles from all origins and all scents.

Located at the foot of the Montagne Noire, Ferme de Bonicarde raises pigs in the open air, just like in the old days. The charcuterie and various processed products on offer will take you back to forgotten flavors. Cathy's traditional specialties include chestnut pâté, liver mousse with Roquefort, rolled brisket and knuckle of pork with walnuts. Perfect for treating yourself or as a gift! But that's not all, because if you'd like to spend a few days in the countryside, Cathy has three comfortable chalets at your disposal.

For more than a century, the Hardouin house has been making regional specialties from traditional fresh quality products in a laboratory approved by the European Union. An institution that maintains the tradition of the true rillettes of Tours. The house is part of the Traiteurs de France. The know-how of the team is found in the making of andouillettes à la corde au vouvray, rillons browned in a cast iron pot and flavored with white wine or black pudding with onion. Catering service for your receptions.

Mr. and Mrs. Drouault like noble, fresh and quality products. One of their specialties: the famous rillons. Just judge by the number of awards they have received! The charcuterie is tasty: skewers of duck, chicken breast or beef tabs. For your buffets, the couple takes care of everything with surprise breads, petits fours and mini rillons. They have even thought of the most urgent ones with ready-to-bake preparations at home. This excellent caterer has finally opened a second store, Maison Drouault, in Tours.

The website lists a range of products, including cured meats, foies gras, Cul Noir products, confits, pâtés and preserves, fresh produce, as well as mushrooms and chestnuts.

Jean-Jacques Granel offers good food and nothing but good food! Breeder-producer of black Gascon pigs, he is more than willing to raise his pigs in the best conditions. On his stall, you can only find quality and good taste! The farm is located between Castelnaudary and Fanjeaux, in the Domaine de la Piège, in the Aude department! The pigs are raised in the open air, under the oak trees. Among the delicious products sold here: hams, whips, dry sausages, pâtés, cassoulets with beans and hams... Also online shop.

La Maison Barbier - Salaisons de Franche-Comté is a charcuterie located in Pont-de-Roide. The store offers a wide selection of artisanal products, made according to the traditions of the region. Maison Barbier's charcutiers/bouchers are renowned for their expertise and quality products, which have won them numerous medals in regional and national competitions. Specialties include Morteau sausage, Montbéliard sausage, Haut-Doubs smoked ham, Bresi and Jésus de Morteau.

A little a, this charcuterie is worth a few kilometres. Meat of choice, charcuterie: ah! , this house bacon, a bowl of the chef who bears his name, maison house, prepared dishes various, short of what to satisfy you because, moreover, the house makes a caterer. A pleasant home and who does not hesitate to answer your different questions.

"Here, the stars are the products" proclaims our ham ambassador, Eric Ospital, who is so outspoken that you might think he's the star, as he's always dreaming up new products: ibaïama ham, matured in the open air, "caressed by the seasons..." found in many restaurants and beyond, Txirula, a dry sausage, boudin, pork belly... He advocates quality above all else, from the selection of pigs from the Basque Country to their breeding. A reputation that extends far beyond our borders.

Christian Montauzer, a worthy descendant of a house that has made "home-made" its trademark since 1946, works with his team to hand-craft ancestral recipes. The boudins, cured meats, pâtés... are sure to delight even the most discerning customers. Between the secrets of production and the seasonings, another jewel can be found at Maison Montauzer: the "Ibaïama" ham, born from pigs raised in the mountains, prepared according to tradition, and cured by the air of the Basque Country for 4 seasons. You can visit the workshop in Bardos to appreciate even more.

Laurent 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.

Good products worked in the rules of art. Most are Norman. Furthermore, our artisan manufactures different prepared dishes each day - quality and freshness guaranteed - offers seasonal promotions and welcomes you in a very family way. So what more?

The best of Catalan charcuterie is here, the reputation of this award-winning company founded in 1929..... Sausage, pa de fedge, terrines, fuet... Made with local ingredients and of high value of course. The Maison Paré also has a beautiful butcher's department with carefully selected meat and poultry from France. A selective and tempting choice that you can consume on the spot at La Fauceille in their restaurant adjoining the shop, which is a great success with lovers of good products.

Historically, this little shop competed for a long time with its rival Gasnier, located closer to Pontlieue's «moon» (that is, the place). However, she continues to sell the best ham in the neighborhood. And the pizzas and laminated on the windows compete with the beautiful charcuterie and the good blocks on your left. To complete your meal at the last minute, some cans are also offered. No big surprise, therefore, coming to buy here: It's traditional charcuterie, with very good products.

Almost an institution in the Pontlieue district. If you can get past an ostentatiously commercial welcome, this plush boutique deserves it. Prepared dishes don't age in the window, and pâtés and andouilles don't dry out on their slices. People come here for the classic, well-crafted recipes (all charcuterie is made from free-range pigs), but you won't find any pâté with trumpets of death or Marsala sausage. The andouille has a real tripe taste, the smokiness of the garlic sausage is perfectly balanced, and the ham makes you want to eat it more often. Mr Gasnier's rillettes have won several medals at the Mamers competition.

The restaurant embodies a blend of traditional and modern gastronomy. Adapting to consumer trends and habits for over 70 years, it constantly strives for excellence and innovation, relying on high-quality local raw materials. Its credo is to offer quality products for everyone, whether for everyday use or for special occasions. The company stands out for its use of Bigorre black pork, a guarantee of an exceptional taste heritage and symbol of a precious ecosystem linking animal, nature and man.

Stemming from a long tradition of charcuterie, the Hardouin house is a true Tourangelle institution. It produces regional specialities made from fresh, traditional and quality products in an approved laboratory. But above all, it maintains the tradition of real rillettes de Tours (IGP). The Hardouin House has existed for more than a century and is one of the "Traiteurs de France". Andouillette à la corde au vouvray, rillons fried in white wine in a cast iron pot, rillettes tourangelles.... So many delights!

Elodie and Alexandre are breeders, but not only. They decided to put their raw material in the spotlight and it is all dressed in pink that they offer pork and pork products in their small farm shop. In boxes or retail, fresh or smoked, vacuum-packed or canned, you will be spoilt for choice. You will also find quality delicatessen products, thanks to the couple's partnerships with local producers. Don't hesitate to try or to offer the Coat pâté: it has a unique taste!

In this boutique near Bar-le-Duc towards Verdun, you will discover the diversity of terrines produced by Jérôme Hatoy and his team. From traditional recipes, using all parts of the pig and combining quality local products, they have become a reference for the artisanal gourmet production in a few years. To the curry, the mirabelles or the gray wine of Toul, no need to wait for the parties to enjoy them. You will also find duck, snail or hen terrines as well as gourmet rillets in the rabbit. The shop offers jam or quethetti jams and rhubarb drinks. Local products are here at low prices and it would be a shame not to stop there when you pass through Meuse.

Since 2022, Cecilia and Jasone are there, with a smile, to serve a clientele of regulars but also of visitors, because word of mouth works perfectly. This friendly duo offers us the best with the advice of connoisseurs. The slogan of the house says it all: consume local, consume artisanal. With its poultry from the surrounding countryside, its sausages (like the one with thyme flower), its cooked dishes and many others... Everything is delicious and smells good Provence.

Its famous tripoux, fricandeaux, boudins and fresh sausages are a good illustration of its know-how. In Cajarc, as in Limogne-en-Quercy, the Escrozailles butcher's shop is a must. It guarantees tasty meats, bought on the spot in the region, and tasty charcuterie. Behind the scenes, in the purest tradition, preserves and dishes are prepared for the delicatessen department. You will also find a wide range of local products, cheeses from Cantal, Aveyron, the unmissable rocamadour and Cahors wines.

Here is a renowned artisan butcher butcher and caterer, and a house founded in 1870! Let yourself be tempted in complete confidence by a wide range of regularly awarded products: Ariège country ham, sausage under the ashes, country pudding, dry liver sausage, foie gras, forest terrines... As well as a magnificent traditional butcher's department where you can treat yourself to meat from exclusively local farms.

Another one who is in the news, what a life of a pig! Ronan raises hardy Duroc pigs in the Vallespir region. The animals grow slowly, fed mainly on acorns which they find under a 23 ha forest. And that changes everything! The pigs are raised with respect and animal welfare. You can find his products (fresh meat, cured meats: refined ventrèche, copa, white ham without nitrite salts) in various markets near Céret. The best tables have bet on him. Ronan's pork products are a delight!

The Garachon butcher's shop and delicatessen showcases products from local farms: free-range chicken, sausage, pork or Charolais beef... Everything is prepared right here, in the traditional way. As for the catering, the dishes, homemade of course, are just as delicious and will melt the gourmets. The welcome is pleasant and one appreciates the professional advice concerning the cooking and the way to cook the meat. The know-how of the butcher's shop is to be discovered on the spot, in its ham museum.

Since 1950, ancestral know-how has been passed down through the generations. The only secret: homemade! Sausage and ham are matured in the ashes. The cured meats also catch the eye and the nose. The great classics of pure pork, donkey and duck mingle with blue cheese, blueberries and hazelnuts. The house also dons the catering apron. On the butcher's side, Auvergne remains at the heart of the establishment's work. Creamery products, Auvergne wines, a delicatessen and a bread depot complete the Auvergne-colored offer.

The^3rd generation has taken over the family business. Its leitmotiv since 1949? To serve our customers to the best of our ability and treat them to carefully selected meats from the best breeders. Arnaud Bop, a chef with a wealth of experience, is now at the helm. This butchery and delicatessen is renowned for its beef, Pyrenean lamb and pork, as well as its cured meats, preserves and ready-to-eat dishes, such as the creamy black truffle quail egg with Serrano rocket cookie. Quality catering service in gourmet bite-size versions.

Located in the neighborhood in addition to Seille, this family butchery offers quality halal products. The meat is tender and tasty. You will find in particular veal, chicken, beef, staircase, pilon, steak… The lamb shall be in a chops or slice. Some meat is marinated to guarantee tasting high flavor. Small mention: They are the best in the region, in barbecue or to accompany a couscous, you will make a sensation… You can also get fresh mint and coriander. The most: A friendly and friendly staff who advise you on meat preparation!

The Fleys family has refocused the activity of the Ferme du Bruel on the processing of its products. No more inns, which is a pity! Here, from now on, they prepare good small dishes which smell good the soil. Let yourself be tempted, without moderation, by a boeuf bourguignon, a cassoulet or both and many other recipes, all as succulent as each other. Once in the shop, it is also difficult to resist the large choice of charcuterie with ham, sausage, pâté, foie gras and even chorizo. Gargantua is not far away!

It is in Saint-Jean-le-Vieux, that the Gastellou family has been established for several generations at the farm "Poutzia". From the breeding of meat cows and pigs in the open air, to the canning and salting of hams. At the foot of Arradoy, on a twenty-hectare forest, the animals evolve far from the industrial pace: artisanal products that are all the more tasty and flavorful. Dry-cured hams from Bayonne and Garazi, sausages, chorizos, ventrèches, rillettes, pâtés..., dishes cooked in jars and home-made Basque cakes! A beautiful know-how.

In Saint-Génis-des-Fontaines, just a stone's throw from the cloister, lies a little wonder for the taste buds. Go and taste the pâté de Murcie or the black pudding of Christophe Casenove, you will be conquered. Three generations of butchers and pork butchers who intend to resist industrial consumption for a long time to come and "promote the authentic". As for the meat, it is also flawless: the animals are selected on the spot and preferably come from the region. Le Petit Futé loved the spirit of simplicity and love of the land that permeates this small shop.

Thibault Gonzales, the famous breeder of black Gascon pigs, has just opened a butcher's shop in Ponteilla. We have been waiting for a long time for an alternative to his stand at the market in Thuir or at the farm in Montferrer! On a 5 m long stall: meats (pork, beef and lamb), delicatessen, ready meals... 100% organic. Its reputation is such that the greatest restaurants are promoting its products. All you have to do is taste them, these flavours are truly inimitable.

No need to travel all the way to Dompierre-sur-Mer to meet Eric Brossard! For more than 10 years, this butcher has been setting up shop in the market of downtown La Rochelle. Notice to gourmets, you will find him on Friday afternoon on the Place de Verdun and at the Arsenal on Saturday morning. Eric's small van, carefully stored products and impeccable service are all the hallmarks of authenticity. Grumpy people will always say that there's a wait, but no matter what, take advantage of this opportunity to let yourself be overwhelmed by the atmosphere of the market. Dressed in his apron, Eric will slice for you a few slices of ham or sausage that will be wonderful as an aperitif.

Garg'Antoine is the first point of sale of Antoine Augeard, an agricultural engineer, who "fell into the pastis" of his father in 1986... He knows the aperitif and has made it his job. He has a whole range of gourmet pleasures, traditional and French, which vary according to his finds: cold meats, Basque pudding, old-fashioned white ham, pâtés en croûte, foies gras, figs stuffed with foie gras, Scottish salmon, smoked or in gravlax, cheeses, preserves, wines, beers, not forgetting the aperitif boards, aperitif trays and pintxos.

The adventure began in 2017, with the first butcher shop opened by Louis and Rémy in the Croix district. Since then, the brand has become a household name in the Lille metropolitan area. Located in several districts of Lille, Les Halles Modernes owes its success to its meat, which comes mainly from the Hauts-de-France region. But it's not just a butcher's shop. It's a grocery store where you can buy local, seasonal products: ready-made meals, pies, desserts, dairy products, breakfast... Everything is fresh, beautiful and good: an address not to be missed!