Meat and poultry sales Champagne-Ardenne

At Nicolas Petit, being a butcher is not only a know-how, it is also a passion. On his stand, this great specialist in mature meat offers you a wide variety of meats from responsible and organic farms. Simmental, aubrac, blonde from Galicia, salt, there is something for everyone. Nicolas Petit's secret to offering his customers tender and tasty meat lies in the art of maturing, which he masters to perfection. For 40 to 65 days, the meat rests on the bone in a refrigerated display in front of customers curious to see the spectacle of maturation, a long process that will give the meat an incomparable tenderness and flavour.

Mr. Angelo Cammi is one of the few 350 craftsmen assembled in the group of Taste Companions, created in 1997 by Delicious France to combine the best butcher butchers from France. They are carefully selected, they are the most active and dynamic in the profession, knowing that everyone has professional training of the mouths of mouth and, consequently, unique craftsmanship.

Placed in the place du Grand Court in Asfeld since 2004, Mr. Eddy Camus has been able to take a seat among the merchants in his city, by the quality of the meat he markets, but also by his meats productions such as the black boudin, or the crust and white boudin, two typical Ardenes specialities. His presence in farmers'markets, culinary events and regional products, where the connoisseurs are pressent in front of his stall, are a guarantee of quality. If during your trip to Asfeld the envy takes you to make arrangements of authentic products, do not hesitate to push the door of the Grand'Court butchery, the best welcome you are always reserved.

Since 1939, on the strength of know-how inherited over 4 generations, the House of Demoizet has been making a traditional white pudding with a worldwide reputation. In addition to blood sausage, the house offers brioche, the foie gras and truffle barrel (new in 2020), the tarte retheloise, but also a wide choice of local specialities such as wild boar terrine or Reims ham. There is also a selection of wines and a delicatessen section. A very good address.

Fabrice and Sylvie Tissot have made a name for themselves in Rethel thanks to the quality of the meat they sell and the service they offer their customers. The major French meat breeds are on show: Aubrac, Blonde d'Aquitaine, Limousine, for the lamb the label Agneau d'or, for the pork Champorci paille. The poultry comes from the Landes and for the end of year celebrations you will find the famous red turkey from the Ardennes. The delicatessen department is not left out. The house has made a name for itself in the gastronomic speciality of Rethel, the white pudding (plain or with onions) where it is among the best craftsmen. Other local stars are also present, such as the famous Ardennes pie and the Ardennes ham. Let yourself be convinced and try this gourmet address to discover all its gastronomic treasures, a friendly welcome will be reserved for you.

Breeders for 5 generations, the Gambier family offers you in their Rethel shop a wide choice of meat and charcuterie from their farm in Novion-Porcien. Many specialities of the region are offered to you, starting with the white pudding of Rethel in all its variations in pie accompanied by snails, in puff pastry but also ham of Ardennes, wild boar sausage, verrines of game of the forest of Sedan, pies in Ardennes crust or still andouillette in the string... On-line sale possible.

For four generations, this family-run business has been delighting the people of Rémois with its local products: homemade andouillette, white pudding, sweetbreads, not forgetting the great speciality: home-cooked tripe. At Audinot, we remain faithful to the tripe tradition and to the know-how that has been passed down from father to son for 80 years. Today, twenty or so craftsmen offer a wide choice of local meats, quality poultry, traditional charcuterie and a catering department with a wide variety of home-made dishes.

Direct sale on the farm

A charcuterie that makes tasty sweet brioches to chaource. A urgence snack

Mr. and Mrs. Lecoq raise and sell their poultry on the farm.

The address of Ervy-le-Chatel's butcher shop seems jealously protected. Probably because we don't share a good address. Not far from the central square, this delicatessen, which is also an excellent caterer, is also the one that prepares dishes for all passing guests during the medieval festival of Auxon. Its notoriety is well established, and the products are of high quality. Alban will be able to advise you without any worries. By taking his time!

A nice stall for local specialities. Indeed, here the andouillette of Troyes and the poultry are pretty beautiful. Homemade andouillettes, some prepared by hand. Local products are highlighted and the auboise, raw or cooked sauerkraut sauerkraut, accompanied by sausages, as well as sausages. There is also a catering menu for every day of the week, menus and preparations such as fish sauerkraut, champagne villages or guinea fowl. To animate evenings, fresh appetizers, matches in cheese or gougères.

Julien and Patrick Cogniard raise farm-raised poultry that are fed with feed produced on the farm. The lambs born on the farm are raised under the mother, then fed with the farm's food. This 100% Ardennes production is carried out all year round for the poultry and from January to November for the lambs. You will find at the farm white poultry pudding, rillettes and poultry liver pâté in glass jars and rabbit pâté.

For many years Janick Billette and his wife Josepha have the Honours of the Regional press. This reputation stems from the fact that they won numerous cuts and medals each year in competitions that reward the best maîtres. At the end of September 2012, our cheese factory won the title of a European champion of Foie Gras in the international competition of Ransart, our Belgian neighbours. He collects gold medals obtained for his dry sausage but also for his andouillette in the string. His wife Josepha, who among others welcomes the clientele with a lot of kindness, has obtained a gold medal for his boudin to chataîgnes. Tempted by these enticing creations, we tried to test them. And there, we remained violated. Everything we tasted was impeccable, tasty, especially fresh pork meat, from animals that were high to old and fed with farm farm productions. But we must come back to this because, faced with such success, some products were in stock.

The White Prince, one of the great white boudin names, is now produced in the laboratory of the Maison house in Barby (Ardennes). The rapprochement between these two entities will not change because the amateurs of the "White Prince" will regain the flavour, texture and particularity of their favourite white sausage, which will not prevent them, from testing, if they have not already done so, the other productions of the House Demoizet which are irreproachable and whose reputation extends well beyond the Champagne-Ardenne.

Do not hesitate to contact Francis Kanikowski if you want to taste quality poultry. In this breeding, the ducks, geese and the red turkey of the Ardennes are fed with top quality products. It is no coincidence that these poultry provide fine and goûteuse meat to our delicate palate. The sale is on the farm and by appointment. If you want to leave with a poultry in your shopping cart, you need to order. Our breeder also sells eggs.

Xavier and Bruno Guillaume are part of the breeders'circle of the famous red turkey of the Ardennes. Traditionally high to farm cereals on a grassy route, production is sold for the Christmas season season. A few hundred and fifty turkeys are born here for the delight of gourmets. The sale takes place at the farm, by appointment and by order and if your walks take you around, do not hesitate to make a small visit to these breeders, this will give you an idea of the seriousness of their approach. EARL Vassigneaux's Ardennes red Turkey will surprise your guests on the table of the next Réveillon.

La Basse-Cour Gourmande is one of the most important addresses of the Ardennes gastronomy. You will find a wide range of poultry (roosters, chickens, ducks, Ardennes turkeys, geese). From October to Easter, the house offers foie gras, duck breast, confits and ready-made meals. All the animals are raised on the farm, they benefit from a natural diet and are raised with great care. Visitors are welcome by appointment and can choose from the prepared products, but for poultry, you must place an order.

Claudine and Pierrre Cowez give special care to the poultry they raise on their property. Two specialties are offered, cou chicken from Dortuy and guinea fowl, but also chickens, cocks, capons, poulardes, quails, pigeons and rabbits. Health monitoring and optimum slaughter conditions are a guarantee of safety for the consumer. The sale takes place on the market, but also on the surrounding markets. It is prudent to call before travelling and order.

Mr. Guy Brodier offers you a direct sale on the farm of horse, beef and lamb products packed in trays, all of which come from the cattle stock. It is essential to contact by phone prior to travel. Once there, you can make your choice and order. And when you've tested the quality of its products, you'll come back to Guy Brodier!