Meat and poultry sales Provence-Alpes-Côte D'Azur

The House, one of the oldest butcher's and butcher's houses in Marseille, has been run by the Lody family for 4 generations. Located in the four corners of the city, including the oldest plain, you will find the best selection of meats and delicatessen products from the best regions of France, Italy and Spain. Simmental beef, Limousin, Aveyron lamb, black pork from Bigorre. Poultry from the Cour d'Armoise reared in the Sarthe. As for delicatessen, the famous Maison Lyonnaise Bobosse, the Italian delicatessen Levoni as well as Iberian and Corsican products. The welcome is friendly and professional. The typical atmosphere of local shops.

Specializing in Provencal gourmet products, including their famous thrush terrine, since 1935, Darvaux is a benchmark in Aix-en-Provence. True to its roots, the company perpetuates family know-how while respecting regional culinary traditions. With no preservatives or additives, Darvaux's tasty recipes make the most of raw materials and authentic flavors. Looking to the future, Darvaux now offers eleven Ecocert-certified organic delights. Proof that culinary tradition goes hand in hand with the demand for quality and adaptation to current trends. A must for gourmets who love Provence.

The Derlyn butcher's shop is three generations of enthusiasts, as the sign above the store indicates. In other words, we have known the trade here for a long time. The quality of the products: meat, charcuterie, take-away meals... is, unsurprisingly, exceptional and the advice of the bosses is always judicious. Add to that the welcome is really warm and you will not fail to come back regularly to serve you at the Derlyn. We enjoy every time, we can only recommend you.

Eve and her daughter Ambre are surrounded by a dynamic team to perpetuate the tradition of excellent poultry. Located near the Cours Julien, this store allows you to admire beautiful displays of poultry. The principle of Cure-Bourse poultry is to give you time to grow and a natural diet for poultry that will undoubtedly make you rediscover the true good taste of chicken, turkey or guinea fowl. Nice selection of canned food and prepared meals

A superb butcher's shop in the heart of Saint-Martin-de-Crau. Yoann, the owner, works mainly with short-run Aubrac cattle. This superb, brand-new store also boasts a rotisserie and a maturing cellar. A beautiful and appetizing "traiteur" section with take-away lasagne, flaky vegetable tartar, eggplant parmesan or gardiane de taureau, for example... We love the fact that the butcher's shop also offers you the option of putting together your own package of grilled meats.

For 5 generations, the Bondil butcher shop, an institution in Moustiers, welcomes you in a traditional store where everything is made on the spot. Baptiste selects French meat with care and offers you a wide variety of sausages and other grilled meats, a paradise for barbecues. It is the perfect place for the amateurs of good products like sausages, the famous pavé du Verdon but also succulent cooked dishes or tapas.

A team of enthusiasts welcomes you warmly and advises you if necessary. As the market's only poultry shop, you'll find rotisserie chickens - don't forget to order - guinea fowl, black or white pigeons, ducks, whole or cut-up turkeys and magnificent Bresse chickens. Enthusiasts will love the raw foie gras and duck breast, direct from the Landes region. Also on display are rabbit from the region and delicatessen products, paupiettes, stuffing, eggs... There are plenty of people to serve you, so there's not much waiting around.

At Fromagerie de la Chèvre Blanche, Jean Cassar and his wife Marie, who have been in business since 1989, have been joined by their son Mathieu. They are goat and pig farmers. Here you'll find the products they make from goat's milk (faisselle, fresh or mature cheeses, logs, tommes, brousse, etc.), as well as yoghurts, cured meats and meat parcels. Products are available from March to November. The rest of the time, the goats are in gestation.

Notice to those who love quality and high standards! This farm produces organic Angus cattle and pork, processed on site and sold directly. The owners have chosen organic farming not only for the farm, but also in their way of living, thinking and consuming every day. In the shop, you can buy beef, veal or pork in packages, but also retail. The delicatessen awakens the taste buds, and everything is made by Patricia and Anthony. The plus : the events at the farm are very rich !

In this small shop, a friendly team offering a wide choice of meat, roasted chickens, rabbits, stelze, sausages, andouillettes, travers… and a little caterer to accompany them. You can also order the mixture basket at 28 € - 1 kg beef, 1 kg of merguez, 1 kg of pig ribs, 1 kg of chicken legs -, the barbecue basket at € 28 - 1 kg of merguez, chipolatas, beef grills, chicken legs… - and the special frozen basket at € 74: beef, lean fairway, fire pot, pork ribs, pork civet, lamb épaule, calf blanquette, chicken and turkey legs, merguez and chipolatas. 

After training at the Institut Paul Bocuse and specializing in charcuterie with MOF Arnaud Nicolas, Raphaël Chiappero has returned to France and the markets, and has now opened a stall in the Passage Agard: an opportunity to come and discover charcuterie in all its forms at any time: sausages, but above all his specialties, delicious pâtés en croûte (pork, poultry, game and foie gras), slow-cooked terrines - a real treat - and other pressés or rillettes... Whether it's for dinner with friends, an aperitif or a meal, you'll never be disappointed! If you're more of a seafood person, you'll also find fish terrines, boudins de la mer and salmon gravelax.

If you like meat and cold cuts, you'll be lining up at the two partners'. Mikael and Julien's customers are very demanding when it comes to the quality and origin of their products. They have made a specialty of red and matured meats. Red Label Charolais, Aubrac but also Blonde de Galice or Black Pearl. Exceptional veal, a wide choice of poultry, cold cuts, excellent hams too. The cooked dishes are top.

The Boucherie des Prêcheurs has taken over from the Boucherie du Palais, offering meat and poultry in a new, spacious space. The stall is tempting, with an emphasis on small, committed breeders and short distribution channels. For meat lovers, there's a fine range of matured meats, leg of lamb and skewers for BBQs. The butchers who serve you are experts in cutting and preparing meat. In the adjoining lab, a young chef prepares seasonal delicatessen dishes on a daily basis - headless larks, feet and packages, snout salad, small stuffings... - and in the rotisserie, we tempt you with farmhouse poultry for your Sunday lunches.

Alexandre and have taken up the torch in the same spirit: from meats and poultry, to local charcuterie, rotisserie and delicatessen, to the gourmet store, everything is guaranteed "quality from fork to fork" and always carefully selected from recognized breeders. Lamb from Sisteron, black pork from Bigorre, beef from Limousin, charcuterie from Lyon and also from Alsace, Burgundy and the Loire. And also dishes cooked according to the season: little Provençal stuffings, sunny vegetables, vegetable tian. There's a long queue, but no time is wasted: the magnificent display is sure to tantalize the taste buds, and the customer is king!

This butcher's shop is located at the intersection of pedestrian streets, it enjoys a good reputation and supplies many of the city's restaurants. The serious and constant team works under your eyes, details, axe, string, and prepares the delicious parts of the selected animals. Pork, veal, lamb, beef, duck, chicken, guinea fowl, you will find the best pieces. To accompany your meal you will also find some delicious homemade dishes. An address you couldn't do without, faith de Petit Futé!

This butcher's shop is an institution in Vaison; Stéphane is the fruit of the fifth generation. He works with labelled raw materials. Depending on the season, a delicatessen department offers "crespeou" (a cake of herb and vegetable omelettes stacked in layers, accompanied by a tomato coulis) recommended by Le Petit Futé, stuffed products, and foot packets. A corner of delicatessen is stocked with local olive oil, small Sault spelt. If you run out of ideas, the friendly team will advise you.