Meat and poultry sales Midi-Pyrénées

There isn't a person in Lectou who doesn't know Pascal Mazzonetto, the tall Gascon king of cured meats. His charcuteries are masterpieces: sausages, dry sausages, dried duck breasts, lomos, chorizos and also terrines and pâtés such as the delicious cochon de lait farci or the terrine de joue de porc persillée. Fresh meat is also available, mainly pork. Pascal buys his meat from local producers, in particular for his black Bigorre pork. He has also started an organic livestock farm. Cooked dishes are also delicious.

The discreet store doesn't attract much attention, but we immediately knew it was a good address! The stars here are charcuterie and Lacaune cheeses, accompanied by delicious prepared dishes such as stuffed mini peppers, homemade tapenade and ratatouille. There are also hams, honey-melted ribs and free-range chickens with tender flesh and crispy skin, plus a fine selection of wines. For added convenience, delicious sandwiches are available to enjoy on the terrace or on the beach.

Meat and cheese selected from the same breeders in the region for more than thirty years, homemade pork specialties and a wide range of prepared dishes: this is the winning and authentic recipe of the Martin butcher shop. Chantal, Gilbert Martin and their son work as closely as possible to tradition. They cut up the animals and transform them to give them the best: sausage in oil, ham, fricandeau, smoked duck breast, meat... Open: a cheese corner with small local goats. Every day, an appetizing delicatessen section, including the gratin, with potatoes, chestnuts and fricandeau, a must.

Gallinacée is very pleased to offer you delicious fatty livers, high quality duck and poultry, kid, game, rabbit, fresh eggs and cooking products, which you will be telling us about news. We have tasted roasts fowl - to fall on the ground! -the roasts of breasts filled - to damn a saint! and we re-examine it. Frankly, try Le Gallinacée is to adopt it. Of course, the formula makes a bit of a cliché, but if everything is not perfect (we are not always fans of sausages for example and prices can be a little high), most products are good, even excellent and archi-fresh. A very good address to the Halles, which only serves AOC meat, Red Label or Organic label.

The Espinet butcher's shop has been a family affair for over 50 years. Know-how has been passed down from father to son, and David is proud to be one of the last butchers in Perpignan to cut his own carcasses. This craftsmanship pays off - you just have to look at the butcher's stall, not at it. The choice of product, but also the art of cutting, confides David: "I serve my customers as if I were serving myself". That's enough praise... As you can see, you're in the temple of good taste, the kind that's becoming rare and precious.

One name, 3 stores: on Place de la République, you'll find charcuterie, poultry and ready-made meals. 100 meters further on, in Rue Paratilla, you'll find the cheese shop, and just around the corner, the Italian delicatessen. For 35 years, Hélène has not only delighted you with her fine products, she also brightens our day with her inimitable smile. She's a lively, dynamic woman who listens to her customers and is supported by a highly competent team. Le Petit Futé met and fell in love with Circé la Magicienne! Gourmets, gastronomes and epicureans, here's your address!

Mathieu is at the head of this pioneering farm. Not content with simply raising cattle, the farm chose from the outset to process and sell directly to consumers. From making cheeses and charcuterie, the farm has moved on to selling Aubrac heifers in crates (to order). The farm continues to produce excellent charcuterie specialties (dry and fresh sausages, head pâté, sausages) from pigs fed on the farm's own grain. Products are sold on site.

Lost in the Causses near Cahors, the Ferme du Tessou (member of the Association Nationale de Sauvegarde du Porc Gascon) is a haven of peace where Eric Caillard raises between 90 and 100 black Gascon pigs. Designed for optimal integration and minimal impact on the environment, the farm meets the requirements of organic and sustainable agriculture, and the strong desire to respect animal welfare. The pigs are raised for 15 to 18 months, in totality. The result is in the plate with a meat of very high quality!

At the Conquet family, we love a job well done. The company founded in 1950 perpetuates this spirit in its Laguiole workshop. A butcher at heart, Lucien Conquet, the youngest of founder Paul's four children, praises local traditions and labels. Aubrac farm beef is on every shelf. Delicatessen products are not to be outdone: dry sausages (plain, with Laguiole or with Roquefort), sausages, rosettes, Aubrac chorizos, pâtés and fricandeaux have won over gourmets from Aveyron and the capital.

Thierry Géraud is a pork butcher, a caterer, a roaster and a butcher. He began his career as a cook before returning to the country to work on terrines, fricandeaux, tripe and tripous, which he transforms into first-class specialities. You can also find products from the Carles farm, Bigorre black ham, and a very nice selection of charcuterie from Aveyron. And on the butcher's side: veal from Aveyron and Ségala, beef from Aubrac, Limousin and lamb from Quercy. For cooked dishes: ravigote calf's head (one of Thierry's specialities), stuffed cabbage and estofinade...

The Maison Samaran is a reference in the pink city! The people of Toulouse know it well, as it has a box in each of its three covered markets. The shop located on Place Victor-Hugo is also a rotisserie. In addition to the preserves made by the shop, it also supplies roast poultry and game lovers in season. But if you only have to take one product with you, you will have to make your choice of foie gras! It is offered here fresh, half-cooked, canned, as a block, in a jar or accompanied by choice dishes (figs, vanilla, Espelette pepper, gingerbread...) Not to be missed at Christmas: the stuffed capon!

Where would Toulouse be without the Garcia house? These craftsmen butchers have been working there for nearly six decades! Specializing in real Toulouse sausages made by hand, the company offers a superb range of cured meats in its Victor-Hugo market stall. It thus maintains the pork-butchery tradition, while keeping up to date with the latest tastes, respecting the very latest standards in terms of hygiene and traceability. In addition to these delicious Southwestern cochonnailles, you will also enjoy an excellent Pata Negra de Bellota ham. To discover!

La Ferme promotes short circuits and regional producers in this store, which is very popular with locavores. You'll find fresh produce such as fruit and vegetables, traditional butchery, charcuterie, cheese by the slice and, on Fridays, trout and oysters. You'll also find delicatessen, chocolates, wines, cosmetics and many other products that are both ecological and economical. And don't forget the tastings organized all year round!

Discover the delights of Charcuterie Cabrol, where quality products are prepared with passion and genuine expertise. Hams are air-dried and matured for 18 months, revealing their exceptional flavor. The establishment offers a wide range of homemade specialties, from pâté de campagne to dry sausage, to tantalize the taste buds right from the start. The silver medal in the 2019 Hérault gourmand competition was awarded to the pure pork filet dry sausage, while the dry-cured superior salt ham received a bronze medal.

Meats selected from the same local breeders for over 30 years, homemade charcuterie specialties and a substantial catering department (including the Cévennes gratin, with potatoes, chestnuts and fricandeau): this is the Martin's winning, authentic recipe. Chantal and Gilbert work as close to tradition as possible. They cut up the animals (lamb from Causse Méjean, beef from Mont Lozère, De Lozère brand pork) and transform them into the very best products: sausage in oil, ham, smoked duck breast, meat..

Built in the 19th century on the model designed by Baltard, the Halles de Millau are all made of iron and glass, which makes them a light and bright space. Merchants unpack there and tempt gourmets with their fresh produce. In addition, an outdoor market is held on Wednesdays and Fridays on the Place Foch with its stalls filled with farmhouse breads, cheeses, charcuterie, aligot, farm poultry, homemade jams, flaune, seasonal flowers, greengrocers... A true Aveyron-style market!

The Maison Escudier was founded a century ago, and the know-how handed down from generation to generation takes on its full meaning here. Taste what has made the town's reputation: cassoulet, the real thing, the one that simmers for hours. You can order and take it away fresh, ready to put in the oven, or stock up on jars for the year. Discover other house products such as local ham, dried duck breast, foie gras, ready-made meals... Discover our new store in the ZI d'En Meric and our online boutique

Bebelle saw big and he did well! After the restaurant where the Belzons family proposes to taste on the spot beautiful plates of meat (beef brochettes, tripe, magret...), Johanna, the sister, took in hand the stall next door to sell you directly the products. You like good meat and excellent charcuterie? Go to the butcher's shop at Bebelle, the butcher François is not stingy with good advice and it's a very appreciable little extra. Don't hesitate to order the best pieces, especially during the Christmas and Easter periods.

Under the arcades of the Place de l'Eglise, the last two Simiots of Arles are active: Joël and Patrick. Don't be afraid, go and meet them because these two lovers of good food and unavoidable characters of Arles will tell you that at their place they make pork meat "in the tradition, only salt and pepper, no preservatives, as we learned at the farm Two true defenders of good taste and clean, without addition of junk food! An address not to be missed.

This is an excellent address for bon vivants who love quality meat and charcuterie! The result of artisanal know-how, the house specialties regularly win awards: jambonneau, fromage de tête and jambon de pays are to be recommended, but you'll also find delicious sacs d'os and galet d'Aumont, a sausage in the shape of a pebble... Not forgetting, of course, all the meat stamped De Lozère, bought from the surrounding farms. Not to be missed!

Since 2004, Olivier Paris's butcher's shop has built up quite a reputation. Here, raw materials are of the highest quality, bagged in natural gut. Dried products mature for 3 to 5 weeks in the store's natural vaulted cellar, developing all their aromas. Distinguished by Gault-Millau for his coppa in 2016, he also won an award at the Lozère Gourmande trophies. His specialties include fricandeaux, boletus or Roquefort sausages, rolled brisket, and of course the local dish par excellence: the famous bag of bones!

The Bonzom family welcomes you in an old Cerdane farmhouse renovated in 1808. This delicatessen has become a real institution. 200 m² are dedicated to the sale, old exposed stones and hams under the vaults, and no less than 70 specialities, each one more tempting than the next: dry sausages, fuets, longanisses, soubressade... The tasting is done in the renovated stables, with good country bread and a Roussillon wine. Please note that the Bonzoms only work with meat from the Conflent, Cerdanya and Capcir regions.

Raphaël's butchery, a master craftsman, enjoys a very good reputation that is fully justified. His meats, such as the Fleur d'Aubrac, which is exclusive to him, are excellent. Whether it's the cold cuts or the prepared dishes, everything is homemade like his royal couscous on Thursdays and Sundays. And just in front, his famous cheese department and the large rotisserie offer roasted meats and chickens.

It's by making a barbecue that we discovered the quality of Viande meat. Located in the commercial area of the 7 Fonts, we discover a large selection of meat: beef, sheep, Lamb's lamb, limousine meat or salers meat, chicken, duck, poultry and excellent merguez, of which he has had the secret for three generations. There are also spices, tea, jams, dried fruits… short, at reasonable prices. And then Momo is a sacred character!

The Maison Papillon is one of the best known names in Aveyron. Founded in 1955, this cannery, in the hands of the same family for three generations, produces mainly terrines of pork, poultry, rabbit, game... The meat is worked with a knife, in a traditional way, to preserve the flavours and the quality. Without colouring or preservatives, the recipes also include other carefully selected ingredients, such as Roquefort cheese, walnuts, ceps, summer truffles, among others, which give the preparations an incomparable taste.

Some say it's been the department's most awarded food company since the 1990s. In addition to traditional preparations (lozerian cured meats dried in the attic, preserves of all kinds, mushrooms and other potées), there's the "bâton du pastre" and dried marinated filet mignon. All products are preservative- and coloring-free, and made in the traditional way. In short, for festive meals, group gatherings or simply to please yourself or others, this is a safe bet.

At Marcon, everything is good. The rime is poor, but the saying'hallier'is not idle, and Daniel Marcon has taken on the flambeau of an already meticulous daddy. Regions of great tradition of poultry farming find their place in this small outlet: Bresse, Landes. But even without this origin, Marcon guarantees an open-air poultry farming, which is fed to grain, which is already a guarantee of quality. Pigeons, quails and fowls complete the range of volatiles. At the charcuteries radius (to be tasted absolutely!), five raw hams offer a trip from Parma to Catalonia. A failing under any pretext: boudin and liver-fat. Or, as a summer pleasure, lemon chicken chicken. A delight.

Arriving by the main entrance, the charcuterie is immediately to your left and the smells that the stall dégage cannot leave indifferent. Here we are mainly oriented towards the Lozere, the most obvious land, seen from Nîmes. Raw and cooked hams and pots of watering cévenols make up the big part of the troupe. The reception depends on the person on whom you fall. But the products are of good quality.

The very good deal of Les Halles in the area of butchery, including a huge selection of beef parts, of the Charolais for the most, to an exceptional price quality ratio. The Dubois butchery also has a small little for the lamb, in all its areas of nobility, but does not hesitate to offer some beautiful calf parts or to offer a breakdown in charcuterie. Probably the cheapest beef roast in the Halles, without losing an ounce of quality. The reception is nice and fast, but attention: On weekends, the queue is rapidly growing before the mass of customers, who often buy meat for the week. So it's better to get up good time.

At Saïd Kadoori, everything is good and good. Start with customers, always treated well, regardless of the time, by any of the family members. All meat is of French origin, which does not prevent the calf (from Lozere) and the lamb (from Aveyron) from being the best case of the Halles. Herbs or kefta are other treasures of this stall, which are made of pickled skewers as long as the beautiful days appear. An emergency sample: a square of lamb with the kidneys, prepared by the boss's care. A delight for the amateurs.

On foot packets do not devalue its name and treat abats with care, presenting only the best. A great choice and high quality, which also lies in the rest of the offer. There are many yeguada pieces, but sometimes bullfighting in a feria. But Jérôme has more than one rope to his bow: in addition to delicious beef and veal, it offers a large selection of all-more original sausages, such as veal and mozzarella, as well as pork and candied tomatoes. And as the sausages change from day to day, you can spend his summer using the packets without risking monotony. And when you know that in addition, the gate expanded in August 2010 and now proposes a nice choice of homemade sausages ("house", it's Jérôme) of the ham in the bone, rillettes, campagne, black boudin… you don't hesitate anymore, we fonce! It was a good place to stay.

Traiteur before becoming a delicatessen, Bosc is known mainly for the exceptional preparation of his typical nîmois. Yet it is not the only pleasure of its transverse shelving. The blettes to cream are a treat, the deliciously seasoned tomato aubergines, the tellines garlic-parsley always appear fleshy. And of course, hams are up to the rest. An unbeatable outlet where it makes good to stop.

At Cochons du Mont Lozère, the breeding is that of free-range pigs, but also of oxen, which take advantage of the greenery of the slopes of the Mont Lozère! The Limousin cows are raised on hay and grass, as are the pigs, which graze in the same conditions. The meat is cut up on the spot by Marie and Olivier, in an approved workshop. A short circuit sale, deliveries in Lozère and in the Gard. Meat is sold at the Génolhac producers' store.

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 small Camargue, the secrets of the gardiane are very well guarded by Alain Quetant, specialist in cooking dishes. His recipe is developed with local products that kaminraum for long hours. Thyme, laurel, red wine, small black olives of Sommières play a symphony of flavours around country bull meat. A dish that varnish well with the rice camarguais, everything to taste with a good little red from the raw.

This family-run butcher shop, delicatessen and caterer has been in business since 1958. Thanks to its traditional know-how, its small delicatessen dishes and its beautiful grocery shelves in which many products are homemade, the Valette butcher shop has loyal customers. In this store, the welcome is smiling and the team is very helpful. The shop window is well-stocked and there is a wide choice. The house also proposes home-made dishes that you can order, like paella, couscous, stuffed squids...

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.

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.

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!

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.

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...

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.

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.