Charcuteries Pays De La Loire

Gold medallist for his superior cooked ham, his rillauds... Our man, listed among France's 100 best artisan-restaurateurs in 2013 by the bottin gourmand, and his son, too, shine as charcutiers and chefs. Beef cheek and asparagus terrine, poule au pot, Provençal hake fillet, blanquette de veau, as well as stuffed tomatoes, pizza, puff pastries, tripe... Wine is also available, as well as delicious long-life jarred dishes and desserts. Tray meals are also available at very reasonable prices (starter, main course, cheese and dessert), to be collected directly from the store and ordered 48 hours in advance.

Charcuterie, yes, but not any. It's a bit of a road, but you can find out that Laurent Berthier, his charcuterie, her medalists, and her very original caterer dishes at Le Mans on the markets are all about. Saturday on a tiny market in the Ardriers, and on Sunday at the Jacobins. Like this, you will enjoy also your vegetable races, cheeses…

At the Golden Pheasant is a quality house, the many prizes won are there to testify. Here, traditional charcuterie, and truly exceptional because know-how has been transmitted for 50 years. All preparations are made home and in butter, until the pastries are served in catering services. These include cocktails and festive dinners, birthdays and weddings. Of course, the house offers cooked dishes of an exceptional invoice.

Petitgas offers a wide range of pork products, including the famous hams, whose reputation is well established. They are eaten raw, but can also be pan-fried or grilled for thicker slices. The flagship product, the Jambon de Vendée, characterised by its original aroma, tender texture and delicate flavour, is made from a recipe handed down from generation to generation in accordance with traditional know-how.

Another cumulard! Jean Guérin, a fan of his state, accumulates the rewards and the first prices for the products he proposes in his pharmacy. Rillettes, sausages, boudin… Everything is good in the pig, finally, especially if we know it, which is the case here. A charcuterie as you love them.

Calling all fans of regional products! All of France and beyond is represented here, with a slight predilection for Corsican and Spanish charcuterie, including figatellu and wild boar sausages. The Auvergne also has its sausages, which we discover with delight, as well as Catalan charcuterie, which offers great possibilities in terms of chorizo and Iberico and Serrano ham. Italy is not to be outdone, with its Parma ham. Charcuterie from all over the world, from pork to wild boar, duck to donkey... The ideal place to put together a tasty platter to enjoy! La Jambonnerie nantaise has been present at the Talensac market for over 30 years. You'll find an attractive cheese section, specializing in raclette!

Christine Médard and Jean-Michel Gautier raise pigs in the open air but also Limousin beef in the open air. They process their meat and sell it in retail in the form of sausages, hams... On their farm, they offer gourmets and gourmands 100% home-made charcuterie, which is always a guarantee of authenticity and quality (and very appreciable in the face of today's agri-food trends): rillettes, blood sausages, andouilles, hams, Charolais meat... In addition, you will be very well received. Notice to the amateurs of real products!

A antichambre of Luc Rifle's family shop opposite the city of Angers, this beautiful boutique in the village of Avrillé offers our gourmet delights, an avalanche of fresh products. It is also dedicated to charcuterie, cooked dishes and meat, and the gates open to the avrillais have made it possible for the proximité to be redonné. The charming village continues to modernize and now offers a host of quality shops. Luc and Isabelle offer a complete map of attractive preparations to be tasted at home. Traditional meats, cooked dishes, specialties catering, buffets, verrines, terrine, tourtes, pies, salads, day dishes, seasonal festive card, a gourmande stage for all tables.

This brand, well known for its rillettes, also offers products such as sausages, andouillettes, pâtés and meat. You'll find their products in all your supermarkets and supermarkets. French origin guaranteed for all products, the brand works in partnership with some forty local breeders. Their website features easy-to-make recipes: will you be tempted by a rillettes omelette or a rillettes tart, to name but a few?

A butchery-butchery in the centre of Purple. At Jerome and Laura, it's Laura who takes care of the grocery and Jérôme of the butchery. The butcher who has more than 20 years of trade supplies himself with meat from the region's producers and his charcuterie is artisanal. To discover, the speciality of Jérôme, the spider spider, a noble and unknown piece of the pig. Jerome and Laura also offer home cooked meals to take: Stuffed tomatoes, Curry chicken, mustard rabbit where réunionnaises specialities like the sanitary saucisses… Dishes change weekly and are announced on Facebook, except Sunday morning where it is roasted chicken. Finally, you can ask our two choc for your events, they will be happy to spoil you with a grilled pig, paella or a buffet prepared by their care. 

This small shop close to the shops hides treasures for charcuterie fans, and we are. It was the smell of salting that we took the step and put this small voice in the closet, which told us: " No, we must not: your plan! '. So bad, it's too appetising at the time of the aperitif! As its name proudly indicates, a charcuterie specialises in sausages! On the stalls a beautiful diversity of cochonnailles from all origins and all scents.

Historically, this little shop competed for a long time with its rival Gasnier, located closer to Pontlieue's «moon» (that is, the place). However, she continues to sell the best ham in the neighborhood. And the pizzas and laminated on the windows compete with the beautiful charcuterie and the good blocks on your left. To complete your meal at the last minute, some cans are also offered. No big surprise, therefore, coming to buy here: It's traditional charcuterie, with very good products.

Almost an institution in the Pontlieue district. If you can get past an ostentatiously commercial welcome, this plush boutique deserves it. Prepared dishes don't age in the window, and pâtés and andouilles don't dry out on their slices. People come here for the classic, well-crafted recipes (all charcuterie is made from free-range pigs), but you won't find any pâté with trumpets of death or Marsala sausage. The andouille has a real tripe taste, the smokiness of the garlic sausage is perfectly balanced, and the ham makes you want to eat it more often. Mr Gasnier's rillettes have won several medals at the Mamers competition.