Meat and poultry sales Nîmes

The shop does not always, and we understand why, given the variety of benefits, it does not attract the customers of the neighbourhood. Specialities follow the dominant seasons, summer, winter, in a region that does not or little spring and autumn. Sauerkraut, fairway, veau and other dishes in sauce to face the cold. Lighter in summer: many compound salads, jambon ham from Burgundy… You will find all the ingredients for a party or other successful festive meal, with menu proposals that avoid spreading brains: liver fat of duck made home, half-baked in linen, smoked salmon, cassolette of Saint-Jacques and crayfish or wolf in entry, followed by calf, deer or boar grenadin in sauce, or even squares of lamb way Michel, toast and enrobage is a house secret… Meat, viande, here la works the request provided that you prevent a few days in advance. The reception, without a hitch, expresses the love of the profession.

Gallinacée is very pleased to offer you delicious fatty livers, high quality duck and poultry, kid, game, rabbit, fresh eggs and cooking products, which you will be telling us about news. We have tasted roasts fowl - to fall on the ground! -the roasts of breasts filled - to damn a saint! and we re-examine it. Frankly, try Le Gallinacée is to adopt it. Of course, the formula makes a bit of a cliché, but if everything is not perfect (we are not always fans of sausages for example and prices can be a little high), most products are good, even excellent and archi-fresh. A very good address to the Halles, which only serves AOC meat, Red Label or Organic label.

At Marcon, everything is good. The rime is poor, but the saying'hallier'is not idle, and Daniel Marcon has taken on the flambeau of an already meticulous daddy. Regions of great tradition of poultry farming find their place in this small outlet: Bresse, Landes. But even without this origin, Marcon guarantees an open-air poultry farming, which is fed to grain, which is already a guarantee of quality. Pigeons, quails and fowls complete the range of volatiles. At the charcuteries radius (to be tasted absolutely!), five raw hams offer a trip from Parma to Catalonia. A failing under any pretext: boudin and liver-fat. Or, as a summer pleasure, lemon chicken chicken. A delight.

Arriving by the main entrance, the charcuterie is immediately to your left and the smells that the stall dégage cannot leave indifferent. Here we are mainly oriented towards the Lozere, the most obvious land, seen from Nîmes. Raw and cooked hams and pots of watering cévenols make up the big part of the troupe. The reception depends on the person on whom you fall. But the products are of good quality.

The very good deal of Les Halles in the area of butchery, including a huge selection of beef parts, of the Charolais for the most, to an exceptional price quality ratio. The Dubois butchery also has a small little for the lamb, in all its areas of nobility, but does not hesitate to offer some beautiful calf parts or to offer a breakdown in charcuterie. Probably the cheapest beef roast in the Halles, without losing an ounce of quality. The reception is nice and fast, but attention: On weekends, the queue is rapidly growing before the mass of customers, who often buy meat for the week. So it's better to get up good time.

At Saïd Kadoori, everything is good and good. Start with customers, always treated well, regardless of the time, by any of the family members. All meat is of French origin, which does not prevent the calf (from Lozere) and the lamb (from Aveyron) from being the best case of the Halles. Herbs or kefta are other treasures of this stall, which are made of pickled skewers as long as the beautiful days appear. An emergency sample: a square of lamb with the kidneys, prepared by the boss's care. A delight for the amateurs.

On foot packets do not devalue its name and treat abats with care, presenting only the best. A great choice and high quality, which also lies in the rest of the offer. There are many yeguada pieces, but sometimes bullfighting in a feria. But Jérôme has more than one rope to his bow: in addition to delicious beef and veal, it offers a large selection of all-more original sausages, such as veal and mozzarella, as well as pork and candied tomatoes. And as the sausages change from day to day, you can spend his summer using the packets without risking monotony. And when you know that in addition, the gate expanded in August 2010 and now proposes a nice choice of homemade sausages ("house", it's Jérôme) of the ham in the bone, rillettes, campagne, black boudin… you don't hesitate anymore, we fonce! It was a good place to stay.

Traiteur before becoming a delicatessen, Bosc is known mainly for the exceptional preparation of his typical nîmois. Yet it is not the only pleasure of its transverse shelving. The blettes to cream are a treat, the deliciously seasoned tomato aubergines, the tellines garlic-parsley always appear fleshy. And of course, hams are up to the rest. An unbeatable outlet where it makes good to stop.

In the heart of the Écusson, this independent store will delight the taste buds of lovers of fine Spanish charcuterie. You'll be able to choose between whole or sliced hams and shoulders. You'll also find a range of Iberian cured meats from the two finest labels, bellota and cebo de Campo, vacuum-packed to preserve flavor and freshness. Sausages, chorizo, lomo and cheeses are also available for aperitifs. Sandwiches are also available. Prices vary according to weight.

In the heart of Les Halles de Nîmes, Bruno and Encar have made their mark in Gard and Iberian charcuterie. Highly demanding when it comes to the quality of their raw materials, their artisanal charcuterie is one of the most sought-after. In keeping with local traditions, you'll find delicious pâtés from Pézenas, foie gras with two peppers, sausages/merguez made from Label Rouge meats and dry sausages direct from the producers. Almost all our products are guaranteed nitrite and preservative-free.

Established for 20 years, Henri Nicolas is a specialized caterer in home catering services (weddings, business meals, lunches and cocktail parties). He can insure 200 to 400 meals and move with a mobile kitchen, the servers, the crockery and all the equipment to pass a reception. From entrance to dessert, everything is home. A duck specialist and his derivatives, Henri also offers dishes such as the bison civet or juicy of gambas stuffed with small vegetables. You can order the assembled parts, foam and the famous homemade nougat nougat. Prices are very competitive compared to the impeccable quality of the service.

This boutique is a bit of Ali Baba's cave. Not only does it make both fine and rôtisserie-catering, but in addition, all the objects that are there, the entire plant is for sale! A rather pleasant concept, especially as the products offered are quality, handcrafted and selected for their flavours. To give you an idea of what you're expecting on the spot, here's a small selection of delicacies that you'll be sure to find: the fine grocery store, jams, honey, biscuits, nougat, calissons, cold oil, olive oil, fruit juices, tea, coffee, country wines, beer-like beers, canned beers, conserves, gras, fish soups, fish soups… Many dishes to take, various local specialities look forward to spoiling your taste buds. A good address.