Charcuteries Provence-Alpes-Côte D'Azur

Since 1877, this factory has been reproducing the ancestral gestures of making an Arles sausage with an inimitable taste and flavour thanks to its recipe composed of lean pork and beef meat mixed with pork fat, sausage meat, Provencal herbs and spices, to which a dose of red wine is added. And in the delicatessen you can choose the drying process that suits you best. You can no longer visit the workshop, but a DVD is on sale and will give you an overview of the different operations required to make it.

An address that is no longer known in the city, but the Little Futé recommends again and again! Located opposite the metro and tram station Noailles, the boutique carries a history of Marseille. In 1926, it was the Cheese Factory of the East that left the charcutier Yves Baussens in 1972, and it is now and since 1988, the son, the talented Emmanuel Charcutier-Catcher, who took over the family torch and holds this address where the whole Marseilles press. A clientele of accents and Marseille cream (we will not give names!). In the apostle of Saint-Antoine (Saint-Antoine patron des charcutiers), Emmanuel is only good. The Petit Futé has tested the dried duck duck for you. Don't miss the homemade sausage, homemade ham made, divine, bullnuts, but also fresh, homemade dishes that change daily. Note an excellent smoked salmon. In new 2017: delicious fish terraces. An address like more, to discover or rediscover!

A family history that goes back almost thirty years! The reputation of this delicatessen is well established, customers come from all over the country, simply because of the countless flavours it offers. The passion of the well done work animates Clauvis who knows his job and will fill you with pleasure with his dry sausages with pepper, cheese, pine nuts... A space of local and rigorously selected products completes this exceptional delicatessen.

The brand has been praising the fine traditional charcuterie since 1895, and its reputation goes far beyond the Papal city! The products follow the seasons: Mignon d'Avignon, game papeton, stuffed piglet, truffled blood sausage, cabbage sausages, andouillettes provençales, caillettes, chipolatas with Nyons olives, Provence herbs, Espelette pepper, merguez, soubressade... Avignon ham, 9 months old, matured in the Fillière workshops, rivals the best Parma hams. A delicatessen section is available for customers in a hurry.

Jean-François Bricaud, master catcher, behind the scenes of the manufacture and his wife Corinne, the shop side, resides on this address appreciated by the real amateurs of excellent crafted meats. It contains a wide range of products that they have become specialists in: black boulders, bone ham, head cheese, dry salt smoked salmon, pike quenelles, rillings and cooked dishes that vary over the seasons and change daily. Some desserts and grocery products complement this selection of gourmet products.

Quality is what makes this small family deli famous, opened in 1979! Nicolas Lambert, a former worker, has taken over from his boss since June 2015 and has continued the tradition of excellence (bronze medal for rolled brisket in 2016). The establishment offers a range of homemade charcuterie without preservatives, coloring or nitrite salts for impeccable quality. Let yourself be tempted by the jars of Provençal ready-made meals such as pied-packets.

Since 2022, Cecilia and Jasone are there, with a smile, to serve a clientele of regulars but also of visitors, because word of mouth works perfectly. This friendly duo offers us the best with the advice of connoisseurs. The slogan of the house says it all: consume local, consume artisanal. With its poultry from the surrounding countryside, its sausages (like the one with thyme flower), its cooked dishes and many others... Everything is delicious and smells good Provence.

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.