Charcuteries Causses et Cévennes

A superb boutique with more watering products than any other. To discover: all aveyronnaises specialities including the famous millavois tripous, but also the oil sausage, the farçun, the fresh sausage and the famous frozen pork feet and ears, which are exported to the French Embassy in China! By hanging your eyes, you will admire impressive country ham and dry sausage plume. Well known and recognized in the profession and beyond for the quality of their products, Nicolas Pangaud, accompanied by Patrick Ramondenc, has already been visited by famous gastronomic critics.

Since 2004, Olivier Paris's butcher's shop has built up quite a reputation. Here, raw materials are of the highest quality, bagged in natural gut. Dried products mature for 3 to 5 weeks in the store's natural vaulted cellar, developing all their aromas. Distinguished by Gault-Millau for his coppa in 2016, he also won an award at the Lozère Gourmande trophies. His specialties include fricandeaux, boletus or Roquefort sausages, rolled brisket, and of course the local dish par excellence: the famous bag of bones!

For three generations, this company in the South Aveyron region has been producing pâtés and specialities from Aveyron: melsat, farçous, stuffed duck necks..... It also offers organic products and vegetarian mousses (goat's cheese, dried tomatoes, basil or feta, peppers and balsamic vinegar...) to satisfy all appetites. The Roquefort pâté, the chorizo terrine and the Causses tome terrine are still the favourites of epicureans, who come to the shop in Saint-Jean-du-Bruel to stock up.