Butchers New Aquitaine

The Groupement des Éleveurs Girondins (GEG) currently has 150 members (120 cattle breeders and 30 sheep breeders), whose mission is to safeguard and promote quality products from the Gironde region, and to market the production of its members' farms. "From farm to fork" is the objective. The cooperative has its own sales outlets, five butcher's shops in Gironde, where you can find Sous Signature Gironde-certified beef, lamb from Pauillac, poultry... Local quality meat!

This butchery, delicatessen and caterer exemplifies the know-how of a profession that requires rigor, creativity and passion. Mélanie, Fabien and their team form a young, dynamic and local brigade. Salaisons de la maison Maïté, Herriko and other meats, cheeses from the best local producers and a special place for delicatessen products. The "lab" at the back of the store prepares fresh sausages, chorizos, roasts... makes platters of charcuterie, carpaccio, beef tartare, and home-cooks gratins, axoa, lasagne...

Displayed in the windows, local beef, milk-fed veal raised in the traditional way, and red label Pauillac lamb all come from local producers. The farm poultry is also produced locally and the pigeons are raised in the Garonne valley. A commitment to know-how, quality and transparency of the Girondins Breeders, within the framework of a fair trade approach "from farm to fork".

Philippe Rivera, Compagnon du Goût since 2020, sells only quality meats and traditional homemade charcuterie, and provides a catering service on site or at home. In summer, he prepares mixed salads, ready-made meals and fine beef kebabs, and is stationed at the Maubuisson market on Wednesday mornings, as well as at 117 boulevard du lac on Monday mornings and Saturday afternoons. Throughout the year, this enthusiast is also present at markets in Saumos, Lacanau Ville, Sainte-Hélène and Castelnau-de-Médoc.

This butcher sells "Chalais calf" which he himself selects from the producer.

The Boucherie butchery is well known in Angoulême, and for the cause! Here the products are regional: the calf of Chalais, the lamb of Poitou-Charentes, beef du Limousin, the pig pig comes from Barbezieux-Saint-Hilaire. Farm chickens are also from Barbezieux Saint Hilaire and from several nearby farms. The sausages are home-made and it's right in the eye. You can also order baskets (assorted meat packages) to avoid frequent travel if you live far away. Cherry on the cake: The staff were friendly and helpful.

In summer, the covered market of Saint-Martin-de-Ré is one of the places forced to visit the charming village. There are fresh and seasonal products: bread, oysters, cooked chicken… but also a butchery butchery with an amazing name! Denis Formed welcomes all those who come looking for a beautiful meat (especially for the barbecue) or one of the products in its large storefront including the famous white ham. Notice to amateurs, he will transform any baguette into a nice sandwich!

Viandes du Haut-Béarn, founded by 2 friends from the Vallée d'Aspe and Vallée d'Ossau seven years ago, opened its first store in Oloron-Sainte-Marie. Established in Pau in 2021, the brand has become a must for lovers of quality meat. With an unwavering commitment to freshness and local provenance, this butcher's shop offers an exceptional selection of tasty, carefully prepared meats. Their passionate butchers are renowned for their expert cuts and attentive service. Their pride and joy is to showcase the Blonde d'Aquitaine, emblematic of their terroir.

Artisan charcutier since 1929: 4 generations of "Houyou", with Maia now at the helm of this institution that perpetuates tradition in the elaboration of souletine and local recipes. The company's products are free of colorants and preservatives, a testament to their authenticity. Mature hams (IGP Bayonne), foie gras, ventrèches, boudin (the specialty), pâtés, Lukhainka confite (dry sausage), confits. And "Xarcut": a dry sausage bonbon... Homemade preserves such as salmis de palombe, tripes à la souletine...

The^3rd generation has taken over the family business. Its leitmotiv since 1949? To serve our customers to the best of our ability and treat them to carefully selected meats from the best breeders. Arnaud Bop, a chef with a wealth of experience, is now at the helm. This butchery and delicatessen is renowned for its beef, Pyrenean lamb and pork, as well as its cured meats, preserves and ready-to-eat dishes, such as the creamy black truffle quail egg with Serrano rocket cookie. Quality catering service in gourmet bite-size versions.

A concentrate of cured meats, meats, cheeses and famous Basque cakes in this store. For several generations, the Gastellou family, located in Saint-Jean-le-Vieux, has run the Poutzia farm. Their Blonde d'Aquitaine cows and pigs are raised in the open air, making the flavors all the more enjoyable and authentic. In all 4 boutiques, you'll always find the same high quality. Bayonne and Garazi hams, sausages, pâtés, rillettes, chorizo, ham piperade and delicious ready-made meals.

The establishment has the "Bienvenue à la ferme" label and specialises in cattle breeding. Beautiful cows and no less charming oxen will welcome you in the vicinity of the Bressuirais bocage. The producer offers beef from his farm at local markets or at the farm (and even by delivery). Three types of meat packages ranging from 6 kg to 18 kg with different pieces according to the tastes of each, ready-made meals and even cold cuts. Enough to satisfy all the hungry stomachs.

No need to travel all the way to Dompierre-sur-Mer to meet Eric Brossard! For more than 10 years, this butcher has been setting up shop in the market of downtown La Rochelle. Notice to gourmets, you will find him on Friday afternoon on the Place de Verdun and at the Arsenal on Saturday morning. Eric's small van, carefully stored products and impeccable service are all the hallmarks of authenticity. Grumpy people will always say that there's a wait, but no matter what, take advantage of this opportunity to let yourself be overwhelmed by the atmosphere of the market. Dressed in his apron, Eric will slice for you a few slices of ham or sausage that will be wonderful as an aperitif.

Régis Maurice markets the «calf of Chalais». He has a loyal and regular clientele who appreciates the quality of the meat served.

Nathalie and Jean-Jacques Levy have a long tradition of working with regional producers: Limousin beef, farm-raised milk-fed veal, Périgord lamb, game? You'll find these in their home-made specialties and charcuterie: pâtés with walnuts, porcini mushrooms, foie gras, boudins, andouillettes, crickets, walnut rillettes. They also offer a fruit and vegetable section, liqueurs, fine local wines, creamery and ready-made meals.

Thierry Louaizil and his wife are happy to welcome you in the center of Lagord, always in good mood and sympathy, in order to offer you very good products, privileging in passing the short circuits. Before entering, you will be caught by the delicious smell of the rotisserie which will make your mouth water! Here, you will be spoilt for choice with Label Rouge French meats and poultry, a beautiful delicatessen and charcuterie department. A showcase of mature cheeses and a wine section will complete your menu.