Meat and poultry sales Midi-Pyrénées

Awarded many medals at agricultural competitions in Paris in recent years, this company has developed a wide variety of specialties: smoked or traditional dry sausage and dry sausage of excellent quality, rosette, duck sausage, coppa, dried pork tenderloins and many hams, all from the best pig breeders in the area. Petit Futé had a soft spot for the Roquefort sausage. Especially since all these products have been made in the purest tradition for over five generations.

In the heart of the little town of Prades, a butchery/butchery will attract your attention. Beautiful hams presented on display will bring you to the inside of the room. You can see that the benefits offered by Cédric Capalita are numerous. Between a wide range of products, you can choose between Catalan homemade charcuterie, meat or white ham… And for those who do not want to cook, due to lack of time or envy, you will always have the opportunity to choose between various cooked dishes. paella, zarzuela, boles boles, cod to Catalan are prepared with love. The Pradéens are always loyal to their butcher and holidaymakers take pleasure in discovering the little wonders that the latter prepares.

Claude Rus has been in the business for over 40 years! This entrepreneur at heart is also the owner of the Droséra Gourmande: a well-known shop selling regional gastronomy products. Established in Laguiole, Espalion and Bozouls, it is surrounded by qualified employees and his son that he practises his know-how and shares his passion for quality meats and other foie gras (several times gold medal winner at the Concours Général Agricole).

Jérôme, artisan butcher, concocts pork rillettes from Lozère that earned him the Hérault Gourmand trophy in 2015. They are cooked for a long time over a low heat, a mixture of flavors of thyme, onions and spices titillate your taste buds. On a slice of toasted bread, a real delight! Other products are to be discovered in his store: delicatessen preparations, tomato-basil sausages, Camargue bull, homemade merguez sausages, honey-lemon veal brochettes... You can shop in this butcher's shop in the center of the village and enjoy yourself!

The tripou, made of sheep's stomach, a stuffing made of ham, garlic and parsley, is the emblematic dish of the Ségala and Rouergue regions. Heir to the tradition, La Naucelloise has reappropriated the recipe and transformed this popular dish into an exceptional dish. Since 2012, the company has been awarded the Entreprise du patrimoine vivant (Living Heritage Company) label. In addition to tripous, La Naucelloise also produces old-fashioned tripe, pâtés, hams, traditional cheese soups and stuffed cabbage, always combining respect for tradition with culinary innovation.

Bruno extends a warm welcome to everyone who walks through the door of his delicatessen. Traditional hams and black puddings are the hallmarks of this business. Meat is carefully selected, including Gascon beef and veal, and black pork, which is available to order. In summer, kebabs, grills, sausages, merguez and beef ribs make their appearance on barbecues and planchas. The catering department offers paëlla, daube de boeuf, cassoulet, poulet basquaise and lamb curry, so you can enjoy a meal without doing a thing!

Near Place Saint-Louis, Boucherie Traiteur El Toro is run by Valérie and Renaud, who demonstrate a high level of professionalism. With a focus on craftsmanship, their stalls feature quality meats with French labels, such as PDO bull from the Camargue, veal from the South-West and lamb from Provence. Everything here is homemade! Sausages, terrines, pâtés, not to mention delicious fresh dishes cooked daily, and tasty regional specialties.

Ambassadors for Biodiversity and Landscape Heritage, Olivier and Anne-Marie Riboulet share a real love for the Camargue Gardoise. Opposite the Tour du Bramasset, also known as the Tour des Cigognes, you'll find the farm store: PDO Taureau de Camargue meat, sausages, cured meats and ready-made meals, all organic. This couple, who have taken over the family farm, will share their passion with you during a day, morning or evening of nature discovery: visit the farm and discover a heritage steeped in culture and tradition.

Le Coin Basque au Marché is a butcher's shop located in Tarbes' Halle Brauhauban. It offers a wide selection of Basque products, such as Saucisson des Aldudes, Jambon du Kintoa and Saucisse Sèche au Piment. You'll also find typical Basque dishes, such as piperade and veal Axoa with sweet peppers. Owner Florent AUTHENAC is passionate about Basque products, and offers them with respect and passion.

Bastien Frank is first and foremost a passionate artisan, a beef fanatic! You will be able to admire the maturing cellar and a beautiful display of his products. His specialty is matured meats that are a concentrate of flavours. It's quite an art, so ask him, he'll be happy to explain all the secrets of good taste. La Feuille du Boucher also offers a wide range of charcuterie, prepared dishes and catering services. The reputation of this young man is growing steadily, so the Petit Futé would like to salute his work as an artisan-artist.

If you're strolling through the streets of Barjac, you're bound to come across Charcuterie Piou. This address is one of the region's little jewels, so much so that in 2015 the Gault et Millau "Expert gourmand" guide paid tribute to them. At the helm are Valérie and Frédéric, two enthusiasts who are constantly experimenting to improve their recipes and design methods. They offer regional products for sale, as well as a number of delicatessen dishes. We recommend it!

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.

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.

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!

Patrick is an organic cattle farmer who lives on the heights of the most southern village in France. The fresh and humid air of the Haut-Vallespir has no equal for the quality of the grass in our department. This nature, cows and good taste fanatic has been raising his animals organically for 20 years (he didn't wait for the fashion to arrive). There are three things to discover at Can Bile: the cows, so beautiful that you could almost dance a tango with them, the meat of an inimitable quality and finally the place nestled in the middle of the mountains and of breathtaking beauty.

Christine and Richard started their business on a farm 6 km from Murat. With their son Martin, they run this workshop at the entrance to the village. Behind the scenes, they work cheerfully on veal, beef, pork, rabbit and tripe. In the shop windows, you'll also find specialties and stews such as fromage de tête, blanquette de veau and charcuterie. Quality is at the heart of this address, and the meat is local, with no coloring, preservatives or additives, and is certified organic.

Sylvain took over his parents' butcher shop after a solid training. The regular clientele is the sign of a quality house. You will find an old-fashioned presentation and enlightened advice: local meat and charcuterie, poultry, local pork, sausages, merguez and chorizo to be cooked at home, lamb, but also cheeses, yoghurts, farm products and raw milk from the farm, homemade dishes... The meat comes directly from the producer, for a guaranteed traceability.

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.

For three generations, this company in the South Aveyron region has been producing pâtés and specialities from Aveyron: melsat, farçous, stuffed duck necks..... It also offers organic products and vegetarian mousses (goat's cheese, dried tomatoes, basil or feta, peppers and balsamic vinegar...) to satisfy all appetites. The Roquefort pâté, the chorizo terrine and the Causses tome terrine are still the favourites of epicureans, who come to the shop in Saint-Jean-du-Bruel to stock up.

Ferme du Porc Sain, a family-run business for over 50 years, raises pigs on straw, guaranteeing their well-being and feeding them their own cereals. Everything is processed on site, with no added colorants, preservatives or nitrites. Françoise happily took over her parents' farm in 1997, and Audrey joined her in 2012, driving a dynamic development of direct sales, first seasonal then annual. Combining rigorous hygiene standards with traditional know-how, the farm combines tradition and modernity.

On the Costières de Marguerittes plain, this family-run business covers 8 hectares. Poultry and pigs are raised here, all in the open air, and the produce is processed on the farm. Charcuterie (pâtés, chipolatas, boudins) is processed on site, while cured ham and sausages are matured in the drying room. The products are excellent, and regularly win awards in the "Gard gourmand, Militant du Goût" competition. Don't hesitate to shop directly at the farm store or via the online boutique.

This group of breeders and craftsmen have managed to keep the Black Pork of Bigorre industry alive. With their love of the trade and through a natural breeding, reasoned and respectful of the animal, they allowed the Black Ham of Bigorre to be recognized among the greatest European hams. This ham requires a specific know-how and a great perseverance in the work, because its soft and long taste in mouth is related to the natural conditions of temperature and humidity. Visit the website to discover all the points of sale in France.

La Massotte is a farm, in the noble sense of the term, and with the air of Noah's Ark. Respectful of animal welfare, Joris puts all his energy into developing short circuit products, with his atypical breeding of black pigs, his succulent charcuterie, his lambs, his flock of "Rouge du Roussillon" sheep or his production of olive oil from his 4 hectares of olive grove, treated with natural fertilisers! Here we go from the meadow to the plate, in a perfect search for quality and balance, a return to our roots just a stone's throw from Limoux.

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.

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.

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.

In the heart of the Pyrenees, the site dedicated to livestock farming offers farmhouse pork, poultry, fattened duck in winter and veal once a month. Ventrèche, sausage and ham will make you melt and don't hesitate to taste the ancestral specialities such as meat pudding, hure or loaves. The farmer can explain her know-how during the visit. All the animals are raised on the site and it is a nice opportunity to discover the work of Nathalie who works in a real family atmosphere with her mother Gisèle.

As the head at the entrance shows first here for horse meat, it is the specialty of the house Sarda that made its reputation. Other windows come with watering pieces of beef, pork, veal, sheep or lamb, a large choice of sausages, hams and other cured, and even homemade gras. One of the favorite addresses of the Biterrois, quite rightly.

The meat has changed its name, no soul. Scents catch customers from their entry into the store. A display with the best of French charcuterie, which countries around the world envy us. Everything here gives you the desire to be tasted and enjoyed. Hams, beef pieces, farmer lamb have the front of the stage, accompanied by a few homemade dishes. It is an address to mark a red point for lovers of good meat.

For tens of years, the House Cambon will enjoy the biterrois of divine poultry poultry, tasty game and cold meats. Here you can't taste the quality and every part of the animal reveals its origin. The gourmets are not happy with this and are pressing for guinea fowl, chicken, duck… of impeccable quality. Do not hesitate to ask for advice.

The old wooden shop of the Coucourus House, between the Central Halles and Madeleine Square, is always attracting attention. Inside, the shop gathers a beautiful selection of poultry, cured and country products. Daniel Martinez, as a good professional, travels regularly in Aveyron and Tarn to select the best products. Also in this shop: many preserves of high quality cooked dishes, dried mushrooms, honey and other local products.

It is not just a restaurant, but also a caterer. All dishes on the menu are either to be taken or delivered directly to you before. Your taste buds will be dépaysées with the dishes cooked by Ahmad and Hafida. It is Lebanon that invites you with dishes with oriental flavours. The best overview of this cuisine is the mezze, a range of traditional dishes such as hummus - chickpeas - or moutabal - caviar caviar. A real treat!

When you market in Béziers, it's always very difficult to resist the good smell of Francis Rastouil's small dishes. We are saliva on pizzas, fresh pasta and all the classics of the Mediterranean cuisine. Among the more local specialities, you'll be enchanted by the delicious puff and stuffed squid that certainly count among the best in the region. In short, whether we are meat or fish, Francis puts everyone in agreement. His kitchen is delicious and the prices really reasonable.

Let's not be afraid of words, Mr. Augé is a divine caterer! His recipe book contains over fifty years behind the furnaces to get the best of every product… and all this for our taste buds! His dishes vary according to the seasons and his inspiration. Next to the charcuterie, his specialty, he suggests Mediterranean dishes and the refined cakes of his pastry chef, an ace formed in the largest houses. All formulas are possible, from private meals to large reception.

Francis Goni retired at the end of 2005 and passed the torch to Lionel Azzopardi. The latter, fin and amateur, spreads quality meat whose origin is controlled. Veal, beef, lamb, chicken… nothing missing. A change of ownership that does not begin with quality and reception.

When you push the door of this shop, it was David Chabert who greets us. Like a good butcher, it perpetuates the tradition of the house and selects beef from local Limousin. For the pressés, the catering radius is very appetising.

Francisco Ramos took over the case. It provides the village with beef, veal, lamb… but, attention, a blonde of Aquitaine of first choice! He completes his stalls by charcuterie and various cooked dishes.

Recently installed at the central aisle of the seaside resort, Lise, Philippe and their team created a nice catering shop. Entirely dressed in wood, the brand has an open kitchen on the sales area. There is a foultitude of dishes to take: Stuffed squid, an excellent osso-buco, a beautiful and generous paella served in large stoves for up to 50 people, queues queues, octopus, octopuses, couscous, gardianne, tapas and mini skewers. Charcuterie and Lacaune meats, cheeses and regional wines are also available. Everything is fresh and quality, wide choice, and lovely bosses.

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.

Charcuterie Fermière La Castanhal is a meat and poultry producer located in Vaureilles. This family-run operation raises pigs and produces food and processed products on the farm. La Castanhal's local products are renowned for their quality and authenticity.

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.

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.

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.

In the north of Aveyron, discover a family farm on a human scale that has restored the Aubrac breed of beef to its former glory. On 30 hectares, the cows are raised in the middle of nature. The family at the head of the farm is determined to produce small quantities without compromising on quality. Direct sales allow the farm to communicate with consumers about its breeding (and living) philosophy, with respect for the animal and nature. Please note that Pastoure refers to the bull that reigns on the farm.

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.

Established for 20 years, Henri Nicolas is a specialized caterer in home catering services (weddings, business meals, lunches and cocktail parties). He can insure 200 to 400 meals and move with a mobile kitchen, the servers, the crockery and all the equipment to pass a reception. From entrance to dessert, everything is home. A duck specialist and his derivatives, Henri also offers dishes such as the bison civet or juicy of gambas stuffed with small vegetables. You can order the assembled parts, foam and the famous homemade nougat nougat. Prices are very competitive compared to the impeccable quality of the service.

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.

The Place Arnaud Bernard is being transformed, and new businesses - the Avenir stores - are opening their doors, with the support of Toulouse town council. Such is the case with the Gras butcher's shop, which offers a rather novel concept: with its attractive terrace, it also serves as a refreshment bar. It's Gaël who welcomes you behind his stall, where meats from the Tarn and Aveyron regions rub shoulders with bottled or tapped beers, and local wines that can be enjoyed with cheese and charcuterie platters, or simply a coffee in the sunshine. All in all, you'll find a basket full of quality products and a moment of conviviality at this address.

The Marty butcher's shop is located in the Victor-Hugo market. It supplies a growing number of Toulouse diners in search of mature beef. Are you a novice? We'll explain: it's a matter of selecting noble cuts of high-quality meat, such as entrecôte or faut-filet, which are then matured for 15 to 70 days in cold storage. The result is an exceptional product, more tender and with incomparable taste qualities. Boldly, Marty has developed ^Marty2, a made-to-measure internet service: you choose your rack of beef, decide how long you want it to mature, Marty refines it to your taste, cuts it up and delivers it to you. Smart!