Canneries Midi-Pyrénées

Saleurs in Collioure since 1870, the family business still works in the respect of the artisanal tradition. These specialities are famous and are available salted, with vinegar, plain, or in anchoïade and tapenades. In the workshops on the first floor, you will be able to talk with the anchoyeuses who strive to perpetuate ancestral gestures. The visit of the workshops and the tastings are free and really worth the detour. Let it be said, in this establishment, from anchovies in salt to olive stuffed with anchovies, everything is delicious!

This farm is attached to the agricultural high school of Mirande. Practical work is carried out thanks to the breeding of ducks and chickens, black pigs and cows from Mirande. Learning the job of a farmer is done in the field, to the delight of lovers of good products to be obtained at the cannery. With six workshops for cultivation, breeding and processing, the apprenticeships help young people get started in the profession. Foie gras, gizzards, pâtés, duck breast filled with foie gras, daube or cassoulet are sold on the spot.

Created in 1981, the Conserverie Quatrefages celebrated in 2021 forty years of know-how and good taste. Specialized in the manufacture of pâtés and terrines with the flavors of the Aveyron region, the company never stops imagining new recipes, based on duck, game or poultry. The pâté with Roquefort cheese or the one with Laguiole cheese from Aubrac, which are among the best-sellers of the company, are perfect examples. Ready-made meals, including the famous trénels millavois, complete the range of products on sale.

This store in the city center, near the market hall, is dedicated to good local products. The poultry is regional and farmed, fattened and traditionally cooked. A wide range of fresh IGP products is offered for sale, such as fresh and semi-cooked foie gras, duck breast and confits, and duck cuts. This bright and well laid out store makes your mouth water and makes you want to cook the South West! You will also find wines, Armagnacs and other specialities from the Gers and the South West.

Over the years, Marie-Claude and Philippe Escrozailles have earned a reputation for excellence. One only has to look at how often they visit their shop in Limogne on Tuesday, the day of the pork confits. Tradition obliges, the butcher's shop buys its animals on the spot in the region. The delicatessen stall offers its inevitable pork and duck fries, pâtés, rillettes, dry sausages and sausages... The delicatessen stall offers its dish every day on demand. The establishment also offers a wide choice of preserves, cheeses, wines and other local products.

Since 1903, the Desclaux company has been passing on its craftsmanship from father to son. The anchovies are salted by hand, then cleaned and placed in a crown in barrels of brine to obtain an incomparable aroma and taste. In the shop, you can find canned anchovies and especially semi-fresh anchovies with various seasonings. The production workshops are not open to the public, but in the old adjoining workshop, a worker will repeat the same gestures in front of you! Maison Desclaux has just opened a superb delicatessen in the centre of Collioure.

The Lascroux family is a great specialist in artisanal foie gras and has been practicing its know-how for a century and three generations. Prepared with ducks and geese from French farms, it is available in various forms: fresh, whole, truffled, in blocks... The team of experts also sells stuffed duck necks, duck breast, rillettes, cassoulet... The great followers of the Aveyron cuisine will even have the pleasure to find alicuits and tripoux, without forgetting the original cathar tapas dish: the duck gratounade.

Arnold Marcillac uses 4 ancestral methods to preserve mushrooms: air or sun drying with 15 varieties to be discovered in powder and broken pieces; confit with notably cep confit with Armagnac; mushrooms cooked in olive oil to be enjoyed cold or hot, from the aperitif to the cheese; and finally roasted with salt. On the fresh mushroom side, we are not disappointed with truffles, which can be enjoyed free of charge every day when the black diamond season starts. Originality and flavour guaranteed.

Since 1981, the Marquisat house has specialized in products from the South-West. This cannery is specialized in canardises, meaning duck-based products, and has built its know-how on foie gras. Among the range of products: pâtés and terrines, ready-made meals, fresh products and of course gift boxes. You can find these preparations in the cannery's store but also on the region's fat markets. Smart info: to renew your stock, think of ordering on their website!

Located in the Regional Natural Park of the Causses du Quercy, the Ferme-Auberge d'Esparnol is home to a Gascony black pig farm. Run by Angélique and her team, it offers typical local products in the store as well as in the restaurant, which is only open in the evening: treat yourself to foie gras, duck breasts and legs, duck breast... Angélique has at heart to respect the traditions with natural recipes. The visit of the farm allows you to discover the know-how and to appreciate an authentic place.

La Belle Chaurienne is aptly named. Established since 1964 in Castelnaudary, it is the main spearhead of the local gastronomic know-how. In addition to its famous cassoulet, the company has developed various recipes that showcase local cuisine. The ingredients for its preserves (duck confits, foie gras, pâtés, rillettes...) are 100% natural and carefully selected. Products that can be found in many food shops as far away as Hong Kong, as well as on the online shop.

Artignac is a town in Campagne-d'Armagnac, known as a producer of foie gras.

La Ferme des Pendelles perpetuates the art of artisanal pastry-making. Their specialty, the spit-roasted cake, is baked over a wood fire, each golden layer a testament to the craftsmanship of their hands. In addition to this delicacy, the farm offers a variety of pies: plain, blueberry, morello cherry or chocolate chip. For gourmets who prefer savoury dishes, the red label Tarbais beans, cooked in goose fat with bacon and vegetable stock, are a typical regional treat. All carefully packed in charming red-and-white-checkered jars.

The preservation of fish with salt has been practiced in Roussillon since the Middle Ages. In 1870, Alphonse Roque established himself in Collioure as a cooper and salt maker and founded Maison Roque. The family business works in the ancestral tradition of salting anchovies, from salting to maturation to packaging, in compliance with European standards. In the store, you will find the traditional anchovies in salt, fillets in oil, anchovies in vinegar and "roquerones" (marinated anchovies), but also anchovy cream and anchovy paste.

As the namesake of her department, it's only natural that Aude Mercier should present over 250 products, many of them organic and from the surrounding area, in her delicatessen. Among the savouries, discover preserves from Ferme des Garrigues, rillettes from Domaine de Peyremale and vinegars from Cyril Codina. Sweet treats include pomegranate juice and jelly from Rouge d'Oc, as well as cookies, almonds and other treats. Wines such as "La tempête sous la couette", beers from "La mer à boire", Carthagène and other liqueurs are also there for you.

"French, local and family production" is the motto of the Mijoteurs, Sacha and Basile. In 2020, they set up this new project with the idea of "making accessible to everyone dishes that normally take a long time to prepare at home". The result: good simmered dishes - rabbit legolette with mustard, pork sauté, coq au vin, beef sauté from Aubrac and many other recipes put in pretty jars. They favour short circuits and authenticity. In addition to this range of cooked dishes, they also make pâtés, foie gras, rillettes...

The company was founded in 1912 by a pork butcher from Villefranche-de-Lauragais. As for the canning factory, it was set up in the 1970s along the RN 113 between Villenouvelle and Villefranche. The workshop-boutique invites you to the heart of the production. Learn about the farm poultry and black pigs raised in freedom for the salting. Discover tasty recipes: duck with morels, persillade of gizzards, fresh Toulouse sausage, duck breast, ham...

The tourist office offers a local shop. You will find regional products made in Ariège and the surrounding area: jams, honey, biscuits, fruit juice... Enough to satisfy your taste buds thanks to the many producers of the country! You will also find local handicrafts: horn combs, knives, jewellery, wool; a souvenir corner and a bookshop, and a cosmetic corner with, for example, donkey milk... Everything you need to leave with a bit of Ariège with you!

Maxime has surrounded himself with the greatest ambassadors of the Villefranchois terroir in order to pursue his gastronomic path and create Lou Gaspillou. With his brand, he wishes to celebrate the Aveyron tradition, but also to alert people to the importance of its preservation. In each jar, he lovingly prepares delicious gastronomic specialties made from ugly and neglected fruits and vegetables. In the online store, you will find delicious jams, gazpachos, soups or salted spreads.

Maison Sudreau is well known for its store in Cahors, but it is also present in the village of Saint-Pierre-Lafeuille, where it is produced. Here, you'll find the full range of Sudreau products (confits, foies gras, truffle products, cassoulets, terrines, pâtés, pork anchovies, magrets and other delicacies...). To complete the already tempting range, you'll find a selection of Cahors aperitifs and wines, as well as walnut-based confectionery from the Desgourmets house in Puy-l'Évêque and the Maison de la noix in Rocamadour.