Meat and poultry sales Midi-Pyrénées

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!

A charcuterie established in Villefranche-de-Lauragais in 1912! A lodge in the Victor Hugo market welcomes you with a wide variety of regional preserves: duck with chestnuts, lentils with Toulouse sausage, persillade of gizzards, pâté with Roquefort cheese... More than 60 references to delight you! You'll also find charcuterie products such as black pork cured meats (raised by the cannery in the open air), duck sausage, coche ham, whole duck breasts... as well as honey and cheese.

Another one who is in the news, what a life of a pig! Ronan raises hardy Duroc pigs in the Vallespir region. The animals grow slowly, fed mainly on acorns which they find under a 23 ha forest. And that changes everything! The pigs are raised with respect and animal welfare. You can find his products (fresh meat, cured meats: refined ventrèche, copa, white ham without nitrite salts) in various markets near Céret. The best tables have bet on him. Ronan's pork products are a delight!

The Desroches brothers welcome you to their beautiful boutique, armed with a strong desire to rediscover a taste for craftsmanship and traditional butchery practices. In practice, they offer meat from carefully selected animals from short circuits, i.e. farms close to Toulouse, often organic. Goodbye intensive livestock farming, unnecessary animal suffering and underpaid farmers! Here, you'll find what's essential: the taste of good things, at the right price. The company also offers catering services.

Below the perched village of Puylaroque, the small road that leads to the Ariès estate narrows at a glance. After a final crossroads, two winegrowing areas face each other. On the left, we are in Tarn-et-Garonne in the commune of Puylaroque, on the right in the Lot in the commune of Belfort-de-Quercy, but everywhere in the territory of the coteaux-du-quercy appellation. We turn left, and knock on the cellar. The domain offers a narrow range of red and rosé wines, delicious wines made with sustainable agriculture, as harsh and cheerful as the country.

Don't feel like cooking? You're sure to find what you're looking for at l'Ensoleillade in the halles de Saint-Pierre. A leading caterer since 2005 in Saint-Pierre and Narbonne-Plage. Mathieu Bernard, a trained butcher and chef, offers traditional and typically Mediterranean dishes such as boles de picolat, paella, bouillabaisse (to order), matured prime rib and other grilled sausages and kebabs. You'll also find prepared dishes in jars, Occitan charcuterie... A must!

Back in 1996, Patrick and Annaïck Hernandez were already "ambassadors" on the markets for the department's signature dish: cassoulet de Castelnaudary. Since 2005, they've been selling the real cassoulet from the capital of Chaur in Narbonne. They've chosen the cassoulet from Maison Escudier, handcrafted with quality products. You'll find it in cassole or vacuum-packed (fresh cassoulet), as well as canned. Other gourmet products are also available here, as well as free-range poultry, for pick-up or delivery.

The Ramajo family's foie gras has been making a name for itself for 4 decades with a gold medal at the Concours Agricole in 2018. It is one of the first canning stores in the Gers. They perpetuate the values that are important to them: natural, local, home-made. You can find of course beautiful specialities: goose or duck foie gras, fresh, whole, half-cooked, sausages, dried duck breast or in sauce but also a tasty range of cooked dishes with confits, cassoulets, goose stew or roast duck breast stuffed with foie gras.

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.

Rich in our territory, our traditions, our products, the butchery-delicatessen-catcher and fine grocery Bareil is a temple for lovers of good eating! Located at the exit of Alzonne (coming from Carcassonne), you will find products from local producers, exclusively selected for their quality and traceability: of first choice meat, meat, fatty liver, confit, bread, wine, fruit juices, eggs, cheeses, fruit and vegetables. In the Bareil family, I ask for son Patrick, heir to the know-how of his grandfather and father. In the butcher radius, huge stalls offer liver sausage, sausage from Toulouse, dry sausage, fresh or dried duck ducks, salt-salt ham with dry salt, pâties, terrines, rillers, candied geese, old-fashioned guts, cooked dishes… So if you go around the corner, stop, if not visit their website to order, they deliver all over France!

Eric Grousset, who boasts more than a quarter of a century of experience and his trusty mountain beret on his head, prides himself on being a "terroirist"! In his butcher's shop, located in the historical centre of the village, the meat comes from small local or regional farms. Everywhere hang dry sausages, hams and dry sausages with a tasty taste. Not to mention bougnette, Eric's specialty! He makes them three times a week to meet the demand. For the greatest happiness of its loyal and demanding clientele

Alexandre Meynier is one of those breeders who sell in short circuit: we call him or we send him an email to reserve his meat, then we go to the farm to pick up his food directly! Ewe's terrine (plain, ceps, chilli pepper, Roquefort cheese), ewe's rillettes, lamb liver mousse, ewe's navarin, plain and tagine-style ewe's dishes, lamb tripe, lamb heart and kidneys, ewe's sausage rougail, but also sausages, merguez or vacuum-cut whole lamb...

Philippe and Marie's establishment stands out in several ways. First of all, because he is a member of the Compagnons du goût brotherhood, which brings together more than 350 independent butchers and delicatessen caterers, selected from among the best craftsmen in France. Then because he offers two delicious specialities: the grilled pepper sausage, which was imported by the Italians in the 1920s and then transformed into a dry sausage by the butchers of Sérignan and whose delicate aniseed flavour and powerful mouthfeel awakens the taste buds and ensures a successful aperitif; and the forest stuffed guinea fowl paupiette, of which only Philippe knows the secret. Trained as a butcher but passionate about cooking, he is the one who concocted this recipe. To be enjoyed with a few potato pancakes or a mix of small vegetables. Yum!

A gourmet address in the Espace Bocaud, the Maison Renault delights gourmets looking for quality products. The establishment is the second shop of Laurent Renault, a passionate craftsman who has devoted his career to sharing. He had already won over a loyal clientele at his traditional butcher's shop in Clapiers. The craftsman prepares delicious gourmet dishes and reserves a large part of his shop window for charcuterie. The Maison Renault also highlights some cheese offers thanks to the sharp selection of Christian Janier.

In the refrigerators of the Gras family, butchers and caterers, there is enough to please! The meat is selected according to very precise criteria, and the one of origin comes first. Beef comes from Aubrac, veal from Limousin, pork from Tarn, lamb from Aveyron and Lozère. Ideal for anyone who likes local products. And for customers in a hurry looking for a meal already prepared, Mr. and Mrs. Gras prepare delicious dishes in a catering style. A grocery corner is also present within the address to complete the offer. It is also possible to order your meat parts online and receive them in delivery.

As far as his memories take him, Mr. Folco has always known that butchery was his vocation. At a very young age he prepared himself for this noble profession. To do so, he has worked in many regions of France. Twenty years ago, he opened his first butcher shop in La Grande Motte and five years later he opened his second in the port. He has chosen to work with "Charolais Label Rouge" quality meats in collaboration with meat refining farmers. Here, we work on the excellence of taste. The catering area is not to be outdone as a different daily special is offered every day. The day of our passage was simmering on the big fondue pot, the keeper. Other dishes make the reputation of this address: veal blanquette, paellas in summer, macaroni, Provençal veal and many homemade gratins such as aubergine parmesan. Outside, the large rotisserie cooks chickens or other roasts to order every day.

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.

A reference to Montpellier that butchery So La Vi. A montpellier institution, it saw the passing of generations of meat lovers! The fridges are full of everything a stove can want. Not a part of the animal lacks the call and the quality is at the meeting. You can buy your eyes closed. At the entrance, between the cashier and the rôtisserie, a small caterer feeds his man when the desire to cook is not there! You will let yourself be tempted by one of these roasted chickens which slowly cooked to the broche at the entrance to the store… accompanied by some shot apples that you will be put generously into the package. A very safe, impeccable and impeccable house in Montpellier.

A real butcher's and delicatessen as we like them. Here, nothing is chosen at random. Meat is carefully selected and pâté, sausages, terrines and other dishes are made directly on the spot. Everything is fresh and made with respect for the products and the regional producers. In the windows: farm beef, roasts, pork tongue in jelly, black pudding, oxtail terrine... There is also a whole range of gratins, salads and small catering dishes, perfect for enjoying a delicious meal without the worry of preparation.

The Bessière family originates in Aveyron and the beautiful part is left to the meat of the vintage: lamb of Aveyron, Charolais beef, Corrèze calf… You will also find numerous regional meats and a wide selection of cooked dishes (paella, stuffed squid, vacances cuttlefish, etc.). Eric, the son, is now head of the family butchery. Trained at Cabiron and Jardin des Sens, it breathes youth and creativity. He is a passionate craftsman with real know-how. The reception is charming and the advice is wise. His confidou grabelois has just been rewarded by the Hérault Gourmand 2015 competition: prepared with pieces of beef that take the time of good confire, it is recovered from carrots, onions, celery and aromatic, all sprinkled with red wine. One more reason to discover this beautiful lesson and its good products.

The father and his companion, son-in-law and daughter, sometimes also the small children for a hand. As we have understood, this shop is a family business. That of the Market of Lattes having picked up this address of meat lovers in the commercial area of Castelnau-le-Lez in 1994 to offer quality products with a good price ratio. Meat sides (98% of French origin), carcasses arrive whole and are boned on site. Their origin does not exceed the boundaries of Cantal, Lozere, Massif Central and Southwest. Here, the organic ray has not come with fashion, but has existed for 25 years: precursor in this area with its factory in Sommières, the creator of Force Meat was the first to serve the organic canteens. Even in the vegetable and fruit radius, 50% of which come from local producers, like the cheese radius with local pélardons. Regularly, the shop offers some new features, such as the beer Barbaude de Nîmes and the Canning La Belle Erp. An address where you have an express location in the middle of a commercial area.

This butcher shop in the Figuerolles district is often full. Customers crowd in with a bright eye and a roaring stomach from those who are about to feast. In the window, they admire a beautiful set of merguez, lamb shoulder, keftas, sheep chops... Extreme attention is paid to hygiene and the origin of the meat, which comes mainly from French production. The shop is also focused on halal, it is one of the references in this field. A small grocery corner allows you to find the spices and condiments you need to prepare oriental dishes, enough to obtain all the essential ingredients for a gourmet meal.

The butcher's shop Maison Tysseire, run by the excellent Jean-Claude Moya, is located in the center of Olonzac, on the square where the market is held. It is recognized for its artisanal know-how and its selection and transformation of the best pigs. You will find in the store many specialties of hams, pâtés, blood sausages... The house has been rewarded twice during the Hérault Gourmand contest for its dry sausage and its blood sausage. Its success: a mysterious seasoning that makes all the difference. An address that is worth the detour.

The Boucherie de Maguelone is run by a young and dynamic team of passionate people. They all pay particular attention to the selection of meat and its processing. They are attentive to the traceability of the products and are mainly supplied by small farmers. The establishment has a wide range of farmhouse meats, including lambs, pigs and poultry that are "Label Rouge". The shop also specialises in beef, veal or heifer meat from Fleur d'Aubrac, which guarantees you animals born, raised and slaughtered within a maximum radius of 200 km. Every day, the butcher prepares delicatessen dishes such as couscous, stuffed squid or beef bourguignon. A rotisserie service is also available all week long.

The Butcher Cévenol is a must in the region. This butcher's shop is the oldest in La Grande Motte, a real institution. Today held by Véronique Reinard, this address offers superb pieces of meat for sale as well as a series of "delicatessen" dishes. Among the proposals: bull herder, stuffed tomatoes, lasagna, moussaka, gratin dauphinois... The quality is great and the prices are very reasonable. It's a detour worth taking.

As soon as you enter the Halles de Narbonne, you can't miss the magnificent stall of Boucherie Bareil, whose head office is in Alzonne. This refurbished stall has doubled in length. You'll find beef from local producers, pork and lamb from the Cathar region, and farm-raised veal. You can choose between fresh, dry and cooked charcuterie. And don't forget the home-made preserves: foie gras, cassoulet, gizzards and more... not to mention the delicatessen corner, with its ready-made dishes... and the smiles of the team.

The Manade Margé is a unique site located between Fleury d'Aude and Vendres, near Béziers in the Hérault region. Covering an area of 1,500 hectares, the Margé family raises brave horses and bulls in the traditional way. The estate borders a pond, just a stone's throw from the Mediterranean and its beaches. The Manade Margé offers a range of services, including receptions for weddings, birthdays and seminars, bed and breakfast with breakfast and tapas on summer evenings, horseback riding, riding lessons and horse boarding. The Manade Margé farm is also committed to organic farming, selling free-range Black Angus and black pig meat. The site offers unique biodiversity and is the guardian of a protected breed of native bull.

The butcher's shop has been in the town since 1929. Christian Auriol, who is now at the head of it, has more than 40 years of solid experience. Beef, lamb, veal, pork... you will find the best cuts and good advice for your recipes. The establishment also works on dry liver to be eaten as such in salads, but which you can also find in the form of sausages. An authentic address in the Cathar city.

At La Bouche' Rit, we don't mess around with quality, all the meats you will find here are chosen for their origin and their quality. The beef is Limousin "blason prestige", so when you take a nice rib on the bone, the pleasure is there. Other specialities of the house (and homemade): sausage, merguez, pâté de campagne, soubressade... if you hesitate, Jérôme, the owner, will be able to advise you according to your tastes and desires. La Bouche'Rit is also a restaurant!

Lovers of meat and home-made charcuterie know the name Salette well, a true institution of good eating and quality products in Carcassonne and its region! In addition to a very attractive stall, Michel's enlightened advice is always on hand to delight gourmets of all kinds. Here, meat in all its nobility is king, whether salted, or fully matured in the showcase for this purpose. For lunch, don't forget to reserve the few places at the counter, to enjoy homemade simmered dishes.

Notice to gourmets and greedy, good living. Here, from the good meat and the charcuterie that makes the house famous for a long time: one block or campaign, the boudin to the sweet onion of Citou, or the cured sausage, regularly rewarded… Everything is delicious! And for those who don't care, try those proposed by Hervé and Christine, you will tell us news.

In the Pérarnaud family, we are proud to be farmers from father to son with the same concern to perpetuate a tradition that is part of modernity. At the farm, we offer you succulent beef and veal (we're not lying to you, we've tasted it!) retail or in parcels, raw milk and fresh cheeses. As tourism has become an economic engine of agriculture, the Pérarnaud farm opens its doors to you every day at the time of milking the cows to let you discover this peasant world from the inside. A beautiful journey to the land of authenticity.

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.

Charlotte and Anthony have untied the doors of this food business in the spring of 2021. He has a diploma in butchery, butchery and catering and cooks; she mainly takes care of the service and the cooked dishes. Cod brandade, ham and cheese rolls, pies, cooked pigs' feet, lasagne... Menus are announced every day on their Facebook page. Maison Goeury-Lebre also makes excellent artisanal charcuterie: head pâté, chicken rillettes, sausage, salami and a more amazing homemade beef jerky.

Cop à Coop offers organic or organic-reasoned products from its founding members from Sigeanne; Jean-François from Domaine Saint-Michel des Etangs and Emmanuel from Domaine Vent Terral for organic wines. Benjamin and Emmanuelle, breeders from Bergerie du Salin, for sheep and goat meats, and Boris from Potager Sigeannais, for organic fruit and vegetables. The range is rounded out by local producers with a similar approach. It's a real short-distance grocery store. And let's not forget the festive evenings when all these products are in the spotlight!

Maison Raymond is one of the great institutions of Castres. Located opposite the Chamber of Commerce in the former slaughterhouse district, this superb butcher's shop and delicatessen is part of the city's history. Created more than a century and a half ago by the great-grandfather, it is today Arthur Raymond, representative of the fourth generation, who has taken over the torch alongside his father Dominique. Initially specialized in wholesale trade for the army, the establishment now devotes its activity to its expertise in the purchase and selection of live cattle from local producers (montagne Noire, haut Languedoc, Lauraguais, Réalmontais, or the breeding of André Raymond, the grandfather). The craftsmen work with beef, veal, lamb, poultry and pork, and have a delicatessen and delicatessen department.

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.

This boutique is a bit of Ali Baba's cave. Not only does it make both fine and rôtisserie-catering, but in addition, all the objects that are there, the entire plant is for sale! A rather pleasant concept, especially as the products offered are quality, handcrafted and selected for their flavours. To give you an idea of what you're expecting on the spot, here's a small selection of delicacies that you'll be sure to find: the fine grocery store, jams, honey, biscuits, nougat, calissons, cold oil, olive oil, fruit juices, tea, coffee, country wines, beer-like beers, canned beers, conserves, gras, fish soups, fish soups… Many dishes to take, various local specialities look forward to spoiling your taste buds. A good address.

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.

In 2010, Mathieu and Anaïg created the Chèvrerie la Rove de Fa in the heart of the Hautes Corbières, in a wild environment of beautiful forests and meadows. From the outset, the avowed aim of these farmers and naturalists was to practise organic farming in order to preserve biodiversity and revive a breed that was then in danger of extinction. Daily milking of the herd's sixty or so goats enables the production of top-quality farmhouse cheeses. Meat from kids reared under mother's milk is the other product offered by this goat farm.

Don't be fooled by the name of this stall in the Narbonne market, it's only for gourmets! If Luc Daudin, who works in family with his son Thomas, opens his stall from Thursday to Sunday it is because at the beginning of the week, he is in his laboratory of pork-butchery in Pamiers in Ariège to prepare you excellent dishes: sausage, sausage, black pudding... The products are entirely prepared by them, and with passion. Our favourite? The millas ariégeois, made of corn flour and milk! It is delicious!

In 1969, André Cazaux opened a delicatessen in Saint-Girons. Today, the charcuterie products enjoy a very good reputation at local and regional level. They are also present in the Paris region, in Aquitaine and in Provence. Pigs and pigs come exclusively from the South-West. Sausages, dry sausages, liver sausages, hams, pâtés and other succulent products are the achievements of this constantly expanding company. The pork butcher is regularly awarded gold medals at the Concours Général Agricole.

This SCOP offers butchery services to local breeders. But it's also a real butcher on line, enabling you to taste Occitan meat from short circuits all over France. Order on the site: the meat is cut and transported by cold chain professionals. Locally, you can pick up your meat on site. Breeders' meats (beef, lamb, pork, poultry), delicious home-cooked dishes or local produce: there's something for everyone!

Maison Mathieu boasts an attractive delicatessen section, complemented by mouth-watering charcuterie specialities. Here, everything is homemade, and you can confidently stock up on boletus or chestnut sausages, tripoux, terrines and other brioche sausages. The store also offers a selection of local products from Lozère and Ardèche (wines, honey, chips...). You can also find all the good homemade products in nearby supermarkets, but frankly, this is the only place where you can enjoy such a warm welcome.

This institution offers a wide range of artisanal products. Whether you're looking for an aperitif or a meal, you'll find everything you need. Specialties include aperitif dry sausage with Roquefort, classic dry sausage, sliced sausage and pork filet mignon. The establishment is renowned for the quality of its products, and works with local producers. Online ordering and delivery with Chronofresh. 2 medals at the Salon de l'Agriculture 2024: silver for the head pâté and bronze for the superior pâté de campagne. Congratulations.

An undisputed specialist in pâté en croûte, with 3 gold medals at the French championships, Maison Pardailhé is a benchmark for charcuterie and catering specialties in Roquettes. In addition to its renowned pâtés, made with passion and quality ingredients, this family-run business selects the best local and seasonal produce to create its home-cooked buffets and dishes that will delight your taste buds. It's the ideal place to buy genuine Toulouse sausage with pork from Lavelanet de Comminges, black pepper and salt from Gruissan.