Meat and poultry sales Franche-Comté

Founded in 1886, the Maison de l'andouillette Michel Soulié is an institution whose reputation extends far beyond the region. The amateurs will be in paradise there! Thus, the andouillette with Chablis is a marvel which it is absolutely necessary to taste. You can also find terrines, foie gras, marbled ham, cheeses from the region, and of course Chablis wines. Friendly welcome, quality products, you will even be offered a tasting in the vaulted cellar.

One of the most popular addresses in Auxerre! The Boucherie de Bourgogne and its 100% French meats is also an excellent creamery and cheese shop, as well as a fine delicatessen. There is also a delicatessen department with dishes that change every day. As for the delicatessen, many local products are offered. And if the quality always aims at excellence, the quality/price ratio remains up to the mark. As for the welcome, it is perfect. In short, we warmly recommend it.

This family-run business, run by Stéphane Thaurin, recently celebrated its 50th anniversary. It offers artisan hams, sausages and other delicacies made in the charcuterie-salaisons workshop. The choice of sausages is extensive: dry, smoked, based on regional wines... In addition to the unmissable hams and sausages, brési (the equivalent of viande des grisons) is also featured. The house also concocts succulent terrines. And in summer, grilled sausages (with Comté, Arbois wine, herbs...) are a must for your barbecues.

Since 1945, this butcher, delicatessen and caterer has seen many families come and go. First the Passemards, then the Odrions, and now the Merles. That's right! In 2016, Aurelia and Mathieu took over the reins of this authentic establishment. In addition to being true enthusiasts, they make it a point of honor to offer their customers local products. As a result, the meat offered is of the highest quality, and the homemade catered dishes are made from ultra-fresh, seasonal produce. On the menu: tourte bressane, quiches, meat friands, lasagne, duck hash, stuffed tomatoes... enough to enjoy on your own or with friends!

All year round, the pigs at the Dront farm in Anost roam around outdoors. Jean Grallien is particularly attached to the conditions in which his animals grow up, and this is reflected in the way he talks about them. Every weekend, he offers his products for sale: charcuterie and fresh meat in various forms. Packages can also be reserved, to make sure you don't miss out. A great address for "cochonailles" lovers.

In the hamlet of Lamare, the "Gauloise blanche" has won many trophies, including the "Glorieuses de Bresse". Her farmer Rachel can be proud of it. Since 2003, she has specialised in the only bird to benefit from an AOC-AOP. Chickens, hens and capons gambol peacefully in a peaceful and secluded environment. One third of their food is found in the 8 hectares of grass, supplemented by wheat and corn without GMO that our poultry farmer cultivates. A guided tour, by reservation, and Rachel's valuable cooking tips will complete your visit.

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.

Welcome to the butcher's shop of the Leclerc Dijon Capnord center in Saint-Apollinaire. Of exceptional quality, it is here that you will find the best meats of breeding, selected with passion by the chief butcher Pascal who advises you with pleasure and professionalism. Make your choice among the farm pork, the beef of Coutancie and many other meats of quality, as in particular the black pig of Burgundy, raised in Auxois in the best conditions. Of a rare quality, it is absolutely delicious. Enjoy it !

Since 1957, Bresse poultry has had an AOC (Appellation d'Origine Contrôlée) and since 1996 the AOP (Appellation d'Origine Protégée). The Gauloise blanche de Bresse, characterized by its blue legs, its white plumage and its red crest, is raised in the green meadows of Bresse where it develops a firm and marbled flesh, and a very fine and pearly skin. Recognized in all the European capitals for its taste of the soil which revives the papillae, it pleases as much the amateurs as the finest gastronomes.

One of the great classics of the market, you will find on Eric Léger's stand a beautiful range of pâtés en croûte, from the andouille from the Vosges, ham on the bone which he slices in front of you, roasted white ham with herbs or even cured ham from the Morvan. As for the sausages, there is something for every taste: pure pork from the mountains of Lyon, Beaufort, walnut or wild boar... The welcome reserved for the customers is most pleasant. You will easily spot his stand, overhung by an old-fashioned sign on which a pig is represented.

More than two years ago, Clémentina Martinez opened this charming boutique. It is ideally located along the national road which crosses the village and, with its storefront, it is difficult to miss it. The commune revives since there was no more butcher in Parcey for more than twenty years. All meats are prepared in the shop lab and come from the corner. Clémentina also proposes to sell cured and regional products: Comtois jams and macaroons, county, cheese, cancoillotte, gaude cakes, blueberry sausage, bull and even kangaroo. Our last stroke of heart? Brisselets in the county. A treat!

Christine Milloux's farm is located in the small village of Chapelle-Voland. Since 2007, this farmer has been involved in crop and animal production. But she doesn't breed just any old way, she takes good care of her animals, and most of her production takes place outdoors. Processed products can be found at farmers' markets. All this allows us to rediscover forgotten flavors, notably pork in all its variations. Quality and taste come together.

Here, we work with meat that has been awarded the organic label. The best breeders are chosen. The charcuterie is excellent, using both traditional and innovative production methods. The store is open two days a week, otherwise you can visit the region's good farmers' markets. The reputation of this company, launched by Jean-Pierre Comtet, is well established, and it is now run by son Kevin. A good address for gourmets in search of quality.

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.

This GAEC, located in the heart of the regional park at altitude, offers organic meat and has been awarded the "Valeurs parc naturel régional" label, a fine reference. Farm poultry includes chickens, guinea fowl and ducks. But you'll also find beef charcuterie, whether plain, cured or smoked. Beef, veal, lamb and pork butcher's products are available both retail and packaged. Prices are not exaggerated for the quality on offer. If you fancy a Chinese or Burgundian fondue, we can prepare one for you on reservation.

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.

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.