Charcuteries Midi-Pyrénées

Every time we visit, Au Bon Groin surprises us. Anne-Lise and Alexis have managed to evolve the concept from a beautiful butcher's shop to a well-stocked raw-milk cheese department, and now to a local produce area full of surprises. The store is superb, with its wide openings and trendy decor. A real pleasure for the eyes and the taste buds, with superb meats from small-scale breeders and charcuterie prepared on site, guaranteed GMO and additive-free. And for aperitif platters, just ask!

Patricia Souchon reigns as mistress over this venerable house which has carried the reputation of Aubrac charcuterie for five generations. Elaborated according to family recipes, pâtés and terrines, bags of bones, fritons, manouls and tripous regularly have the honours of the trophies of the gourmet Lozère. The Charcuterie de l'Aubrac shop is located at the entrance to Nasbinals and has a large car park. The offer includes most of the Lozerian specialities. Special mention for this home-made charcuterie: country ham, dry sausage...

Since 1966, Maison Bertrand has been a reference for lovers of good meat and charcuterie. In the 2 stores, located in the city (SPAR) and in the commercial area, you will find an impressive display of cold cuts, preserves and home-made cured meats as well as a selection of fresh meat and poultry. The leitmotiv in this business is quality and fair prices. The same rigor in the selection of cheeses, local products and wines. Smart: the platters of cold cuts, cheeses and raw vegetables to order for your aperitifs.

In Ariège, there are institutions such as the castle of Foix, the mounjetade, the hunt and... the Rouch charcuterie in the store and on the markets. Since 1870, the house has been making fresh, dry or cooked charcuterie with pigs received whole and raised in the South West. The butcher's shop is exclusively from the Ariège. Rouch's traditional charcuterie and specialties from the Ariege are prepared in a laboratory near Foix. Ariège ham, sausage under the ash, pâtés, cassoulet...

The famous Maison Pouget of Err and all the "Made in Cerdanya" pork products that have made its reputation has had a new shop in Bourg Madame for a few years now. You will find all the know-how and all the products of this family of craftsmen in this beautiful brand new shop and proud of its superb display. More than 10 m of products to taste: ham, pâté, Catalan specialities (fuet, soubressade), local pork... Note the large car park in front of the shop. An address not to be missed for gastronomes. Petit Futé is an unconditional fan.

Family of craftsmen butchers who hold all the secrets of manufacture of the traditional cerdane pork-butchery is a reference in the field. The meat is bought from small local breeders in the Cerdagne and Capcir regions. The home-made charcuterie is made from Tirabuixo pork from Sainte-Léocadie. The hams, sausages and other fuets smell good in the shop, making you want to buy everything. At the "Pouget" they are always ready to let you taste a "tranchette" and explain the recipes and traditions of the Cerdanya.

Just to carve out a nice slice of ham, we'll stop in this traditional butcher's shop offering artisanal products and specialties from Aubrac. Meat selected from neighboring breeders, carefully monitored and chosen, poultry, sausages and dry sausages, terrines and the famous fricandeaux, this pork butcher's shop also offers preserves. The address is ideal to stock up at the end of your stay and to garnish your pantry when you return from your vacations.

A superb boutique with more watering products than any other. To discover: all aveyronnaises specialities including the famous millavois tripous, but also the oil sausage, the farçun, the fresh sausage and the famous frozen pork feet and ears, which are exported to the French Embassy in China! By hanging your eyes, you will admire impressive country ham and dry sausage plume. Well known and recognized in the profession and beyond for the quality of their products, Nicolas Pangaud, accompanied by Patrick Ramondenc, has already been visited by famous gastronomic critics.

If you don't like pigs, don't bother, because we love them here. So much so, in fact, that we eat it, taste it and send for it (which the Ariegeois explain to others). Paul and Jean Nocque's farm is located in the heart of the PNR, and the quality of the meat is paramount. The pigs are raised on a bed of straw and fed GMO-free cereals. The environment is healthy and clean, and Sophie and Jean Nocque know how to pass on their passion and know-how in the production of ready-made meals, fresh meats and traditional charcuterie.

A "living heritage" address more than a century old. The Fontès delicatessen, and its famous Galavard du Terrefort, a heavy pig raised in Ariège, benefits from this distinction. Christian Fontès works with 3 breeders of this Galavard transformed at the delicatessen into dry ham, sausage, regional cooked dishes. Christian Fontès' products are also available at the Vié delicatessen in Pamiers. Those who don't like pork can stock up on excellent goose or duck foie gras, confits, duck breasts, stuffed neck..

This charcuterie, well known to gourmets, is located in the middle of the countryside. In the window, you'll find a collection of preserves and fresh products made from pork. As a guarantee of quality, the producer is there to answer all your questions. He'll tell you everything the pig did before being transformed into sausage. Specialties include 12-month-aged ham and melsat, a Tarn recipe made with pork, bread and eggs. Available at two of the department's markets, these products are sure to please.

The Pellissier family has been farming in Saint-Paul for 20 years. In their brand-new store, "Chez Vanessa et Bertrand", at the entrance to the village, you'll find beef, lamb, cochonailles, cooked dishes and wine. The quality is top-notch and the prices are very reasonable. In May 2023, Les Pellissier were crowned world champions of the Catalan sausage! We tried this famous sausage, and it's really delicious. An address to remember and a great initiative, directly from the farmer to the consumer.

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.

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!

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.