Meat and poultry sales Franche-Comté

This family-run business, run by Stéphane Thaurin, recently celebrated its 50th anniversary. It offers artisan hams, sausages and other delicacies made in the charcuterie-salaisons workshop. The choice of sausages is extensive: dry, smoked, based on regional wines... In addition to the unmissable hams and sausages, brési (the equivalent of viande des grisons) is also featured. The house also concocts succulent terrines. And in summer, grilled sausages (with Comté, Arbois wine, herbs...) are a must for your barbecues.

Here's a brand new establishment run by a local boy. A former butcher, Michel Guillaume has made his dream come true. The entire building has been redesigned and refurbished to make it a true gourmet stop-off point, and the place lives up to its name. A restaurant area with terrace, another for the sale of regional products, as well as local meats and cheeses. Quality is the order of the day, and prices are well thought-out.

In the hamlet of Lamare, the "Gauloise blanche" has won many trophies, including the "Glorieuses de Bresse". Her farmer Rachel can be proud of it. Since 2003, she has specialised in the only bird to benefit from an AOC-AOP. Chickens, hens and capons gambol peacefully in a peaceful and secluded environment. One third of their food is found in the 8 hectares of grass, supplemented by wheat and corn without GMO that our poultry farmer cultivates. A guided tour, by reservation, and Rachel's valuable cooking tips will complete your visit.

More than two years ago, Clémentina Martinez opened this charming boutique. It is ideally located along the national road which crosses the village and, with its storefront, it is difficult to miss it. The commune revives since there was no more butcher in Parcey for more than twenty years. All meats are prepared in the shop lab and come from the corner. Clémentina also proposes to sell cured and regional products: Comtois jams and macaroons, county, cheese, cancoillotte, gaude cakes, blueberry sausage, bull and even kangaroo. Our last stroke of heart? Brisselets in the county. A treat!

Christine Milloux's farm is located in the small village of Chapelle-Voland. Since 2007, this farmer has been involved in crop and animal production. But she doesn't breed just any old way, she takes good care of her animals, and most of her production takes place outdoors. Processed products can be found at farmers' markets. All this allows us to rediscover forgotten flavors, notably pork in all its variations. Quality and taste come together.

Here, we work with meat that has been awarded the organic label. The best breeders are chosen. The charcuterie is excellent, using both traditional and innovative production methods. The store is open two days a week, otherwise you can visit the region's good farmers' markets. The reputation of this company, launched by Jean-Pierre Comtet, is well established, and it is now run by son Kevin. A good address for gourmets in search of quality.

Here's a great address for lovers of good produce. These come straight from the farm, which is in the process of obtaining organic certification for its entire operation. In Haute-Saône, poultry, pork and beef production is well established on the farm, as is processing. When it comes to short circuits, Les Deux Fermes is a good example. The offer doesn't stop at raw produce, but extends to a whole range that is transformed into a catering service that can be hot or cold.

This GAEC, located in the heart of the regional park at altitude, offers organic meat and has been awarded the "Valeurs parc naturel régional" label, a fine reference. Farm poultry includes chickens, guinea fowl and ducks. But you'll also find beef charcuterie, whether plain, cured or smoked. Beef, veal, lamb and pork butcher's products are available both retail and packaged. Prices are not exaggerated for the quality on offer. If you fancy a Chinese or Burgundian fondue, we can prepare one for you on reservation.

This boutique is surprising by product diversity: poultry, guinea fowl, duck, chicken and chicken, and meat, beef, veal, lamb, of course, but also game in times of hunting. With skewers and marinated meats waiting for you, mixing spices, salty and sweet flavours, you will feel like tasting everything. Prepared dishes are as delicious as they are tempting, to note that the house offers catering service.

In the Saint-Claude district, this is the reference butchery. You can get there for homemade meats and meat of unquestionable quality. Not to be happy by buying Pétrossian products, including caviar. Small grocery store, fruits and vegetables, alcohols.

Maison Brelot is an institution that has been passing on the know-how that has made the reputation of this establishment for several generations. The products are selected and prepared with great care. The takeaway dishes are excellent. But what you may not know is that the delicatessen won the gold medal at the national competition for artisanal rosettes! Fred and Yves can be proud of it, a well deserved reward.

La Maison Barbier - Salaisons de Franche-Comté is a charcuterie located in Pont-de-Roide. The store offers a wide selection of artisanal products, made according to the traditions of the region. Maison Barbier's charcutiers/bouchers are renowned for their expertise and quality products, which have won them numerous medals in regional and national competitions. Specialties include Morteau sausage, Montbéliard sausage, Haut-Doubs smoked ham, Bresi and Jésus de Morteau.

Angélique Combe from Haute-Savoie has opened her "P'tit Poulet" in the county capital. It is a 100% local rotisserie made from air-bred chickens from the farm of her husband Benoît, a farmer in a nearby village. The Polish woman makes the most of them through endless recipes that she has tested during her many trips. She also offers "meal formulas" to take away. The customers can also offer themselves beautiful fresh pieces, without forgetting a rich stock of the Polinois basin.

It's an artisanal company where we make in the pure tradition and a store with the warm welcome of Patrice Rebouillat. Let yourself be seduced by a sausage with spruce bark, a "buchette" with Gex blue cheese, a "brési du Jura" (dried beef), or a duck terrine with trousseau. In the cheese section: comté, morbier, mont d'Or, but also jams, fir tree honey, hazelnut liqueur, raspberry liqueur, a crémant, an arbois or smoked trout.

Between Poligny and Lons, at Sellières level, you will see a building set back. An old farm where Julien Girard now works. Dominique Gissat has entrusted him with the keys to his workshop. Lovers of pork and local meats, your senses will always be stirred. Regional products and specifications: homemade seasonings and spices, natural guts, no chemical additives, no artificial colourings, no phosphates, no binders, salted and not injected, products salted by hand in the traditional way as well as smoking. It smells good and it tastes good!

Are you looking for the "marans noire cuivrée", the "meusienne", the "grise du Vercors", the "gauloise grise"? You'll find these and many other varieties at Sandrine Duret's farm, which specializes in endangered breeds. Her birds are reared for at least 120 days, as broilers or for processing, such as rillettes and rillettes noisettes, gizzards and livers. You can buy ready-to-cook or live poultry.

Since its creation in 1952, Maison Paillard Frères (and its Chalet Gourmand) has been a veritable institution in the region. Here you'll find the region's famous charcuterie. House specialties too, such as the award-winning black pudding. But that's not all. An extensive delicatessen section features a host of Franc-Comtois products, from Arbois and Jura wines to Rieme syrup from Morteau, honey from Haut-Doubs and spirits from Maison Guy in Pontarlier. A catering service is also available.

Founded just over 70 years ago by Louis Vonin, then taken over by his three sons Michel, Denis and Bertrand, Aux Produits du Saget is nestled in the heart of this Haut-Doubs village, close to the Swiss border. Their specialty? Cured meats based on family recipes. These include IGP and Label Rouge Morteau sausages, IGP Montbéliard sausages and smoked cooked ham. Their 2,700 m² workshop is built around the tuyé, which enables products to be smoked in the same way as in the old days on Comtois farms.