Charcuteries Normandy

Founded in 1981, Maison Asselot is the most famous ambassador of the genuine andouille de Vire, regularly awarded laurels of excellence in regional and national competitions. The best andouille from Vire, or almost! Handmade from pork belly, smoked in traditional beechwood fireplaces for three weeks, then simmered in a broth, Vire andouille can be enjoyed hot or cold, as an aperitif or at the table. An ancestral know-how, dating back to the ^18th century, to discover on our guided tours.

You will find in this vast space several food shops: butcher's shop, delicatessen, fruit, vegetables, grocery store, oysters from Lestre, salmon from Cherbourg, wine, cheese shop, creamery and restaurant... nothing is missing and everything is good, certified of great quality, and proposed by true connoisseurs. Little by little, the place has been adopted by the people of Cherbourg. Brunches are organised on Sundays: in summer, you can have them outside, since this street is pedestrian. A real favourite in this part of town.

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!

A store that remains a reference to Le Havre. Traditional sausages, sausages, ham and other delicacies are served in the traditional sausages.

The know-how can also cross departmental boundaries, passing from nearby Calvados to Manche. Thus the Bonne Enfumée, an institution of the town, emblematic and renowned for the quality of its products, has been at the top of the field for over a quarter of a century in the heart of the town. Here, the andouille is smoked in the fireplace, and its slightly peppery, authentic taste is incomparable. Vacuum-packed, it will keep for 2 months. You will also have the possibility of making your purchases on the spot or to have them delivered.

Gourmets share the address with each other. Because Jacky Lefranc collects awards. A master craftsman, every year, the brotherhood of the fine Goustiers du Pré-Bocage honours the Bayeusain butcher for his excellence. He then leaves with his arms full of national awards. Among others, we mention the pork liver pâté, traditional and creative country terrines, and the honorary prize for its poultry galantine. A know-how that he has been sharing with his team for years. Come on, we're revealing a few secrets: the recipe for creative pâté, for example, made with apples, andouille, and calvados. Not as simple as it may seem because Jacky's skill and know-how are still the essential ingredients. Come on, now to the table! No more time to waste introducing your friends and guests to all these delicious delicatessen products that our dear ancestors, lovers of good food, knew how to enjoy on special occasions. And nowadays, all opportunities are beautiful and good. And since Jacky is a caterer and can even deliver to you, you have no more excuses!

The Tourneux house is the address for lovers of fine charcuterie in Caen. It is easy to understand once you are inside. You want to taste everything! This is almost inevitable given the know-how of Christophe Tourneux, Best Worker in France in 2004. The craftsman proposes dishes that are a pleasure for the eyes as much as for the palate. A quality of work that we appreciate in his terrines, charcuterie pâtissière or his cooked pieces such as the tiramisu of gambas. In short, an artisanal delicatessen full of subtlety that can also be found in catering services.

Among the quality products of this cheese mill, we will recommend in particular garlic sausage and campagne. There are traditional and artisan meats available.

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.

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?

On the way to the Saint-Marc market, this butcher's shop is the perfect place to round off your shopping. The butcher, Thierry Simon, is renowned among Rouen gourmets for the quality of his products and his bonhomie. His stalls are overflowing with stuffed roasts, pâtés de campagne and other regional products, fillets of local poultry, cuts of veal and beef, and ready-made meals. Quite simply, there's something for everyone! Enough to delight carnivores who queue for long minutes to find the best cuts.

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!

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.

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.

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...