Charcuteries France

It's an artisanal company where we make in the pure tradition and a store with the warm welcome of Patrice Rebouillat. Let yourself be seduced by a sausage with spruce bark, a "buchette" with Gex blue cheese, a "brési du Jura" (dried beef), or a duck terrine with trousseau. In the cheese section: comté, morbier, mont d'Or, but also jams, fir tree honey, hazelnut liqueur, raspberry liqueur, a crémant, an arbois or smoked trout.

In 2018, Pascal Joly, Meilleur Ouvrier de France (MOF), operated "his own revolution", offering in his store in the 15th arrondissement - he is also present in the 16th (29 rue du Docteur Blanche) - a 100% natural charcuterie. In other words, products without added nitrites, additives or allergens. Lovers of good food will appreciate it! Everything at his place makes you salivate: the head cheese, the pie, the terrines, the sausages, the salads and quiches... The house also does catering. Good news, Florian, Pascal's son, is here to take over.

This renowned company offers beef and veal from local farms, lamb raised in Aveyron and neighbouring departments, pigs from Aveyron, but also a varied range of dry and home-cooked charcuterie, (dry sausage, sausage, pastre, roquefort sausage, dried filet mignon, head pâté...), but also a range of home-made preserves. The greatest Aveyronnais classics such as pâté de campagne or jambonau, and more elaborate recipes such as Aubrac doe stew or tripoux de l'Aveyron.

Maison Rullier is dedicated to the creation of delicacies made by scrupulously following traditional recipes inherited from the past. The owners take great care in selecting each ingredient to ensure that it is perfectly suited to the preparation of traditional recipes handed down from generation to generation. Artisan creations include a variety of delicacies such as terrines, crozets, jams, caramels, cured meats and charcuterie of exceptional quality.

The charcuterie bar run by Sébastien, Meilleur Ouvrier de France in 2019, with his eloquent CV, bears witness to a real talent that can also be found at Les Halles des Cinq Cantons in Anglet and Biarritz. A store that exudes conviviality and sharing, where you can sample the house's sweet and savoury charcuterie specialities on the spot, at the counter or at the table. A fervent advocate of charcuterie without additives or preservatives, Sébastien is renowned for his signature dishes.

Sylvie and Joseph Mach have just handed over the reins. It's now up to Marie and Vincent to follow in the footsteps of the award-winning Cérétan couple, and add their own personal touch. They innovate by opening a Vallespir cheese section and a local wine cellar. The ultimate goal, "the icing on the cake", is to open their own free-range pig farm, and thus master the art of breeding and selling pigs, as well as running a farm-restaurant. Here's a couple full of ideas... tasty ones! Le Petit Futé is licking its lips.

The House, one of the oldest butcher's and butcher's houses in Marseille, has been run by the Lody family for 4 generations. Located in the four corners of the city, including the oldest plain, you will find the best selection of meats and delicatessen products from the best regions of France, Italy and Spain. Simmental beef, Limousin, Aveyron lamb, black pork from Bigorre. Poultry from the Cour d'Armoise reared in the Sarthe. As for delicatessen, the famous Maison Lyonnaise Bobosse, the Italian delicatessen Levoni as well as Iberian and Corsican products. The welcome is friendly and professional. The typical atmosphere of local shops.

An institution in Cabestany! Three reasons: a warm welcome, quality products and affordable prices. The home-made charcuterie is delicious, the meats are carefully selected and we like to be advised when it's our turn. No one is in a hurry, everyone in the shop is smiling. The specialities are in tune with the seasons and sometimes have bold notes. We love the homemade "fuet" and the lamb sausage with Espelette pepper.

How can you tell which is a good butcher's shop? Simply by the people who queue up in the street! At Yannick's, you almost have to make an appointment to be served quickly. If you don't know the difference in taste between a pig that gambols and a pig raised on straw, rush to this dynamic shopkeeper in Formiguères. Le Petit Futé literally fell in love with the quality and flavour of the meat (a taste of yesteryear), but also with the simplicity and love of the trade of this young man with a future. Congratulations!

Vincent and Paméla have brilliantly breathed new life into the boutique. With over 10 years' experience, Vincent's recipes are sure to tantalize the taste buds. Traditional charcuteries made with traditional French know-how, you'll want to try his speciality, pâté à l'andouille et au pommeau, or his smoked and caramelized white ham. It's also an excellent caterer of savoury... and sweet delicacies! Bonus: you can bring your own boxes to reduce packaging!

A must-visit store for quality local produce. Wide choice of Auvergne PGI cured meats produced by the family butcher's (hams, sausages, rosettes...). On the cheese side, we feature farmhouse and dairy cheeses from the Auvergne region, with its five PDOs. A choice of regional wines, Auvergne and Roannais, as well as a cellar with the great vintages of our beautiful regions. Not forgetting craft beers, mineral waters, syrups, preserves, delicatessen products, chocolates, tableware and a host of Vichy and Auvergne branded goodies.

Push the door of this butcher's shop, you will discover a wide range of meats, poultry, delicatessen and cooked dishes. This artisanal address puts the accent on local quality meats but also on delicatessen made in the respect of traditions, cooked white ham, sausages, dry sausage, country pâtés and many other delights. The Cazeneuve family puts all its know-how and experience to offer the best of meat, the guarantee of freshness and traceability is preserved on all their products.

The Minard butcher's shop has been selecting the best meats of the region (Quercy and Tarn-et-Garonne) for 4 generations: beef, pork, veal, lamb, poultry, horse... In other words, it knows its business. This traditional butcher's shop also offers its customers a delicatessen section as well as a delicatessen with home-made preserves and a selection of wines that will enhance your meat dishes. Respect for a know-how transmitted from generation to generation since 1944 and good local products are on the program.

Reynal's delicatessen offers a wide range of cold cuts, butcher's cuts, terrines, and ready-made meals in their store, which is made in the very image of the French traditional delicatessen. Here the products come directly from small producers and the knowledge, the cutting serve the queen meat. With this custom that crowns these dishes of quality, you can appreciate so much with a platter of delicatessen, a rib of beef or a false filet of Aubrac. Some farmhouse goat cheeses made from fresh raw milk are also on display.

Between Poligny and Lons, at Sellières level, you will see a building set back. An old farm where Julien Girard now works. Dominique Gissat has entrusted him with the keys to his workshop. Lovers of pork and local meats, your senses will always be stirred. Regional products and specifications: homemade seasonings and spices, natural guts, no chemical additives, no artificial colourings, no phosphates, no binders, salted and not injected, products salted by hand in the traditional way as well as smoking. It smells good and it tastes good!

Here is a very nice concept: group five fresh product specialists in the same space, giving it a covered market atmosphere. This grand hall therefore brings together very beautiful stalls, with seasonal products, old and forgotten vegetables and exotic fruits, and a grocery store in the world for a journey of senses and flavours. The butchery/butchery/catering radius offers meat and quality products with excellent traceability, like fish fish, free service, where you will have a large choice of fresh fish, crustose and shellfish. More than 1000 references to the barking radius, and bakery side, the various breads are cooked on site, as well as the pies and sandwiches made on the premises. Finally for the most greedy, a beautiful confectionery stand is also present.

Multicartes (butcher, caterer and delicatessen), Corinne and Hervé Bellion have been cultivating the taste of good fortune since 2005. Every season, its specialty. From October to March, you can find the herb patch, one of which is already cooked and ready to be heated in the oven. In the spring of April-May, the couple of craftsmen made their godiveaux in the D of Montbrison, which will delight your summer barbecues. And to be fun all year round, the house block is cooked in sandstone bowl. The products of the land of Bellion!

Created in the Yonne region, Le Boeuf tricolore has outlets all over France, and particularly in the Yonne. In addition to Auxerre and Joigny, its founder decided to set up in Charny (as well as Sens, Toucy and Avallon). Always with the same spirit: excellent products, proximity to the customer and respect for tradition. A great success for this artisan butcher, who also does catering. A fine delicatessen section is also available.

In this beautiful yellow house typical of the region, discover a warm shop with wooden walls. The Maison Dischinger is sure to satisfy all gourmets, as it offers a superb selection of cheeses and charcuterie! On the one hand, you will find AOC farmhouse munsters, tome d'Alsace raw milk, comtés and beauforts or even goat's cheeses. On the other hand, smoked meats, Lorraine pâtés, sausages, pâtés en croûte, ham and Alsatian sausages. To accompany the whole, a beautiful wine proposal. Ideal for an improvised raclette!

A friendly and clear butchery, where you can eat well and eat good. For daily meals or for large party dinners, you will find everything you need for cooking, dining and tasting. The atmosphere is pleasant and warm, it is a district of the neighborhood, made up of a clientele of used people. And you, will you be part of those people?

The third family to run the business, the Paoli's have been living in rue Duclaux since 1967. After the father, it is Jean-Louis who took over the business (even if dad is still here!). Mr de Paoli is a real pork butcher who transforms everything himself. He works with local pork producers who supply him with quality meat. In his workshop, he puts the pig in all its states for the greatest happiness of our taste buds! And if in the pig all is good, at Paoli all is pretty! Notice to all lovers of good pork meats.

In a brand-new building, here's a store where pork lovers will be delighted to find the finest meats, charcuterie and preserves from Champs Bay. For five generations, the Debien family has been raising pigs using integrated farming methods (pork welfare and antibiotic-free). Born on site, the piglets are fed on the farm's own cereals. In the store, you'll find fresh IGP Porc du Sud-Ouest pork meats (filet mignon, sauté, roast, grilled...), as well as numerous products from partner producers.

Maison Lesouef has been making the real andouille de Vire, smoked over a wood fire, since 1996. The Prix d'Excellence of the Confrérie de la Genuine Andouille de Vire and the Grand Prix National 2018 have been added to the many other awards. Jean-Paul Lesouef, Master craftsman, completes his flagship product with some other delicious artisanal specialties: andouillettes, smoked ham, smoked filet mignon, Caen-style tripe, country blood sausage... which can be purchased directly at the store, but also on the Vire market, every Friday.

Philice Colace can boast of having been world champion of the fashionable tripe of Caen! In 2017, he won the Tripière d'or, after having refined his recipe - traditionally made up of a cow's stomach, a bull's foot, a bouquet garni, carrots and salt and pepper - for more than ten years. Did you know that it takes between 6pm and 24 hours to cook this dish? So you come to his shop for this flagship product, but also for his fine selection of artisanal charcuteries and Label Rouge meats. A safe address.

We come to this butcher-cooker-caterer, with a pretty Norman front, for prepared dishes, excellent pieces of sausage, pâtés, terrines, cooked or bone-in hams, head cheeses (gold medal 2011), goose rillettes, like the dishes of the moment. It should be noted that they are also present on the Deauville and Trouville markets.

After training at the Institut Paul Bocuse and specializing in charcuterie with MOF Arnaud Nicolas, Raphaël Chiappero has returned to France and the markets, and has now opened a stall in the Passage Agard: an opportunity to come and discover charcuterie in all its forms at any time: sausages, but above all his specialties, delicious pâtés en croûte (pork, poultry, game and foie gras), slow-cooked terrines - a real treat - and other pressés or rillettes... Whether it's for dinner with friends, an aperitif or a meal, you'll never be disappointed! If you're more of a seafood person, you'll also find fish terrines, boudins de la mer and salmon gravelax.

Since its creation in 1952, Maison Paillard Frères (and its Chalet Gourmand) has been a veritable institution in the region. Here you'll find the region's famous charcuterie. House specialties too, such as the award-winning black pudding. But that's not all. An extensive delicatessen section features a host of Franc-Comtois products, from Arbois and Jura wines to Rieme syrup from Morteau, honey from Haut-Doubs and spirits from Maison Guy in Pontarlier. A catering service is also available.

The farm offers a variety of products such as pork and lamb meats, charcuterie, delicatessen products and ready-made meals. They also have a farm store where you can buy their products.

Do you eat local food? Discover the ferme of Éric Bellenguez and his know-how. From the pig rearing to the manufacture of delicious traditional charcuterie and butchery products, everything is prepared in the walls of this farm with 50 mothers and is born about 1 500 pigs each year. Even the feeding of pigs is processed on site to guarantee a short chain. As well, the products made in the exploitation of the Bellenguez are of great quality and of great diversity: sausages, roasted, hams, sausages, dishes prepared for buffets, etc., the list is long and appétit! Smarter: order via the hotel's website.

This house, whose manufacturing laboratory is adjacent to the shop, specializes in sausages, made from natural casings. The other products are not to be outdone: the smoked cervelas with ham won the gold medal at the 2019 Best Cervelas competition and the Trio des Saveurs terrine won the prize of honour at the Best Terrine competition. Calliat charcuterie also offers a range of delicatessen dishes. It is also present at the markets in L'Aigle, La Barre-en-Ouche, Condes-en-Ouche, Serquigny and Evreux.

"Everything is good in the pig" and here we want to prove it. On the farm side, this is a farm that specializes in raising and processing pigs as well as growing cereals. Since 2011, the farm has expanded and is home to an average of 900 pigs and 100 pregnant sows. After being raised and fed with flour from the farm's cereal farm, a whole range of fresh and processed pork products are offered for sale in the shop: rillettes, pâtés, sausages, ready-made meals...

Excellence and refinement are the watchwords of Maison Duler. Matured in the heart of the Quercy Blanc countryside in the Lot department, Patrick Duler hams (voted "Best Ham in the World" in Barcelona) are renowned for their incomparable taste and quality, the result of unique know-how. Maison Duler is also a foie gras artisan and truffle breeder. You can find their exceptional products in their online store or directly at the estate.

At Muriel and Antoine Viger, quality, freshness and service are not empty words but a true philosophy. Indeed, this couple and their employees make a point of working to listen to customers with craftsmanship products. And it pays off because they have been rewarded many times and the meats do not disappoint. The sign also caters for and prepares cooked dishes, buffets, plateaux and cocktail parties for your receptions. One of them is absolutely delicious: The pig's milk pig, the sausages in Espelette's chili, Troyes's jacket at the Ficelle...

This address, very popular with regulars and Dijon residents in general, is that of Taha Messiid, a very rigorous halal butcher. Resolutely modern with raw wood and contemporary elements, this butcher's shop is very warm. The meats here, exclusively French, are sublimated. Meats, butcher's specialties and butchers compete for the bank. In addition to reserving the best cuts for you, Le Garçon Boucher also offers you its exclusive preparations, such as chicken skewers with Andalusian style, Espelette pepper sausages, chorizo sausages or fresh mint sausages, but also cordon bleu, seasoned grilled meats, kefta, Milanese turkey, among others. Don't hesitate to order for your meals with friends with special fondue or plancha trays for example. On the catering side, we skillfully prepare your tagines, couscous, roast chicken and mechouis and you can choose your seasonings according to your preferences. The result is quite impressive. The team also takes care of your cocktails on demand. An excellent address for gourmets and apprentice cooks.

A native of Normandy, Sophie Greenbaum welcomes you to the Gas Normand. She took over a cheese stand in 1983 and has since become a passionate and accomplished cheesemaker, well known for her quality products. Discover Normandy specialities such as Camembert with raw milk, regional references, but also European ones such as Irish Blue. The company is a member of the Confrérie de Saint-Uguzon, whose aim is to transmit the love of cheese.

Produced from generation to generation by passionate salami makers, Lacaune salted meats are sold throughout the South-West. The sausages and hams of Lacaune PGI are carefully selected and dried in the heights of Lacaune, in the traditional know-how. Subtly salted, peppered with a touch of nutmeg, gourmets appreciate them for their unique flavor. Among the specialties, we also find the "bougnette", a large ball made from pork belly, and the Melsat and Galabar blood sausages.

Already rewarded many times for his black pudding, garlic sausage, pork mousse and country terrine, Yannick Manivel was awarded the first national prize for duck pâté with cognac in 2019. This craftsman also produces his own charcuterie with Guérande salt, without nitrite salt. In his establishment, you can also find meat from local producers such as the pig of Dinan and poultry from Saint-Maden, as well as home-made delicatessen dishes.

Owners of a butcher's shop and La Calmagne restaurant in Baigneux-les-Juifs, Stéphane and Thierry Reiter are also present at the Halles de Dijon on market days. At their stall, you'll find a compendium of local produce and Châtillonnais know-how. The meats come from animals raised just a few kilometers from Baigneux-les-Juifs, and the terrines, sausages and pâtés are all homemade. Yes, the Reiter brothers are also charcutiers-traiteurs.

Sébastien Dubourg offers you a selection of home-made charcuterie: foie gras, pâtés en croûte (special mention to the pork, duck, foie gras and caramelized apples), ham puff pastry... But you come especially to discover its rillette de Tours IGP, Gold medal winner at the general agricultural competition in 2020. This craftsman is also a caterer: you will be seduced by the presentation first, and we have no doubt about it, by the taste, then, of his creations: salmon éclairs, meat pie, lobster bisque opera and other cooked dishes. A reference!

This is the reference address in the region for all lovers of fine local produce. The Marcaggi family, breeders, processors and pork butchers in Bocognano, offer the finest in Corsican charcuterie, which has won numerous awards over the decades. The sight of sausages and hams hanging from the ceiling is in itself quite extraordinary. And then you have to linger in each aisle to discover the full diversity of products rigorously selected for their quality: olive oil, honey, liqueurs, wines...

The formidable Humbert butcher shop has closed its doors... But it left the keys to Alexandre Dellarovere and Clément Segault, two enthusiasts who share with the Humbert family the love of good meat and exceptional products. In order to maintain the codes of this Messinian institution, they have kept the same team, the same know-how and above all the same desire to honor the good products of our region. A wind of modernity in which remains intact the taste of beautiful pieces of meat matured to perfection and exceptional poultry.

There are some addresses that we really like at Le Petit Futé, and La Cerise sur le Cochon is one of them! Delphine and Pascal Leballeur, craftsmen butchers and lovers of good products, work in their family cannery, to make terrines and cooked dishes in glass cans. Attentive to the satisfaction of their customers, they make their preparations in small quantities, only with quality products, in the respect of taste and butcher traditions. To be found on sale at the cannery, or on the markets.

Butchery certainly, but also pork-butchery and excellent to taste thanks to the beautiful work of Loïc, chief pork-butcher and of Evelyne Pineau who holds this Côté Cochon stamped Pineau. Here, we work with beautiful material since they are simply black pigs of Bigorre and also pigs of the house Louvel, famous house of breeding located at Gontaud de Nogaret and that we do not present any more. Everything is homemade and it makes you want to eat! Coppa, rillettes, white ham, chorizo, pata negra... or even medal-winning black pudding form a magnificent showcase.

Here you find proof that Francs Francs are good living! A small walk to the restaurant will allow you to taste the products of the Tuyé and you can make your shopping time out of the table. The well-designed website will allow you to rediscover regional flavours throughout the year, thanks in particular to the Land Box. To discover!

An address to know in the region! First of all for the atmosphere and the setting. But also for the high-quality products, whether it be the sausages, the crépinettes, the diplomas and plaques, and other trophies awarded in the various competitions to understand that Pierre Guilbert, a true local figure, is a chef in this field. The small light green shop front is often the setting for a rather long queue, but what one would not do to taste the wonders coming from this venerable house, opened in 1869?

The Aubard artisanal charcuterie is a must for lovers of local produce and home-cooked meals. You'll find Bayonne ham, Kintoa ham, Basque charcuterie, foie gras, ready-made meals, cheeses and a delicatessen. Fresh meat lovers will also be delighted. Aubard also offers a click & collect service, as well as a weekly menu with a variety of tasty dishes. Whether you're looking to buy groceries or indulge in ready-made meals, Aubard charcuterie is an address not to be missed on your visit to Biarritz.