Meat and poultry sales Auvergne

During the summer of 2022, the unmissable Salaisons du Sancy was taken over by Michael Vaufrey. Coming from a family of pork butchers and a professional in the retail sector, he has completely redesigned and expanded the store. There is a grocery section, home-made charcuterie offered by the pork butcher Pascal Tournadre, ready-made meals, a special wine, beer and liquor section. The faithful customers can be reassured, the salting remains the main activity and the quality is always present. Tastings and open days will be organized.

Here, the specialty is artisanal cured meats made from Haute-Loire pork (except for the perfumed sausages, made from French pork). The store now covers 180 m² and offers a selection of products from Altiligéri and Auvergne: charcuterie (dry sausage from Auvergne IGP), local meats, cheeses (including organic artisous farm cheese from Mézenc), lentils... Several medals won at the Concours Général Agricole attest to the quality of our products. Beers, wines, liqueurs and aperitifs complete the range.

Opened at the beginning of the last century, then held by the Dugast family from 1966, the butcher shop changed ownership in 2018. Marc Filliat, Didier Dugast's successor, is one of the co-founders of the Ferme Auvergnate in Mozac. A butcher by trade, he returned to Chamalières, where he started, and wants to perpetuate the reputation of this institution. Local producers and quality products are at the rendezvous. Catered dishes and specialties in jars are also sold. The butcher's shop offers services such as advance preparation of orders.

The Boucherie Gauthier takes place in the well named street of the Butchery since 1994! The house is known and appreciated by the Clermontois. Expect sometimes a long queue. You will find fine fattened beef from Mézenc, poultry from Bresse, suckling lamb from the Pyrenees Axuria and salted meadows, pigs from Bigorre and the Basque Country and even more exotic meats such as Wagyu beef from Japan. The quality of the selected meats is recognized by the great tables of the country and the starred chefs of the capital. The house also offers butcher's preparations, artisanal charcuterie, prepared dishes and a selection of delicatessen products.

This butcher's shop in the upper town is well known to locals who enjoy their organic beef pieces or their good head pâté! What if you went on a hike, with a sandwich provided with home-made charcuterie? Dry sausages, garlic sausages, country pâtés, slices of white or country ham... the butcher's stall at the Lakeside butcher's shop honours you with a range of products, each one more appetizing than the next!

So maybe you won't stop at the sandwich... How about bringing a little Auvergne cheese in your luggage?

The butcher's shop has been in the Bessette family for over 80 years. Thomas, a fourth-generation master affineur, selects his own livestock "on the hoof" from local farms, to ensure healthy, high-quality meat. A star supplier, he favors breeds such as Charolaise, Aubrac, Limousine, Salers and Blonde d'Aquitaine. Bresse AOC swaddled poultry, Label Rouge IGP free-range poultry, game and exotic meats, stuffed pork and veal roasts, as well as prestige cured meats.

From new to butchery, she has just made a new skin and has thus doubled her sales area, so more waiting on the sidewalk, you can now wait indoors while making votrre choices. Jérôme and Véronique Sérange serve only certified meat of the highest quality, in fact nothing just to admire the display of meat labelled by Beef Charolais, the farmer lamb of Limousin Baronet, the Limousin farmer du Limousin jing Prestige, and all the beautiful poultry poultry label Red, we all understood! It's a pleasure to grill a tender or barbecue, and all the unconditional will agree, it's really LA butchery from THE city. And always an extraordinary range of cooking sausages, sauerkraut and its house trim… The catering range has also developed, quiches, salads, laminated, recipes, added to the various dishes and quality inputs. For newcomers, Jérôme makes his recommendations for cooking times with conservation tips.

Roland Mas reopened this shop after renovations in January 2019 to offer his charcuterie made in Rouget. The house, created in 1934, is known throughout France. The hams are Roland Mas's little darlings that he makes with all his artisanal know-how. In addition, there are wonderful sausages and spicy dry sausages. Other traditional charcuterie products, not forgetting the famous preserves, including tripoux, have received many "honorary distinctions". The products can be shipped to you.

With great respect for traditional recipes, Salaisons de Montagnac has been offering traditional charcuterie and regional products for three generations, including dry sausage, IGP ham and dry sausage, as well as groceries and preserves. All products are handcrafted from carefully selected animals. This charcuterie is renowned for its quality, so a stop off is a must! You can also order online. Several medals from the Salon International de l'Agriculture.

On the street next to the Halle gourmande Saint-Pierre, the Fontbonne deli is still there. It's hard to believe when you know that it has been around since the early 1960s. Its stalls are filled with take-out dishes, filet mignon terrines, cooked sausages, hams, parmentier sausages... all homemade of course! The apple pumps as well as the potato and meat pies have also proven their worth. It is an old-fashioned delicatessen as we like it! The friendliness of the reception and the good advice do not spoil anything.

In this traditional butcher's and delicatessen, you'll discover the art of a craftsman who loves his job, passed on by his father. Maisonobe charcuterie has been in business since 1948! Today, Roland and his wife run the business. All products are homemade, including cured and preserved meats. You'll find tasty country ham, excellent dry sausage and fine salami. And don't forget the potée auvergnate and the pounti, available in tinned form.

In this artisanal rotisserie, the chicken specialist is Bernard Durin. Accompanied by his wife Véronique, this former Parisian butcher puts all his know-how at your service. He selects, seasons and cooks good farm, organic or red label chickens. The establishment proposes every day home-made dishes, which you can taste on the spot thanks to the reorganization of the market. In addition, in the front of the restaurant, you will find delicatessen salads, gratins and fresh vegetables from the market. A common point between all the products: quality!

Maison Cromarias, already established for three generations in Montferrand, is opening a second address at the foot of the cathedral. A godsend for passers-by in this busy district, who can now enjoy dishes cooked by Fabrice and his team! A butchery and charcuterie section features Label Rouge meats. The store at the top of Rue des Gras also has a space reserved for grocery products. To take advantage of all this, a terrace is planned. Maison Cromarias also prepares delicious buffets.

Sylvie Mercier and Hervé Chemel raise free-range poultry, ducks for force-feeding, and pigs. Poultry and ducks are fed a cereal-based mixture throughout their growth, while ducks are force-fed exclusively with grain corn. Pigs are fed a cereal-based diet and grow up in the open air. All animals are processed in our own laboratory. You'll find all their products in the form of jars, cured meats, charcuterie or ready-to-eat fresh meat. They also offer ready-made meals: paella, tartiflette, coq au vin, sauerkraut, charcuterie platters... cooked on site for 80 people or more, or to take away. In mid-December, they organize a duck fair, with tastings and sales of farm produce, Aubrac meats, wines, cheeses, a cooking demonstration by a chef from the Toques d'Auvergne, and lunch under a heated tent, with entertainment and gifts. It's also an opportunity to book your Saturday evening dinner show, to share a menu concocted by the Nérios chefs. Free shuttle Désertines-Montluçon.

For nearly 60 years, the company has been satisfying a loyal and demanding clientele. Just the sight of the shop window makes your mouth water. Located in the heart of the central plateau, a stone's throw from the cathedral, there is a small delicatessen section filled with spices and preserves, each more tempting than the last. Beef, lamb and veal come from local producers, venison from the Cantal, wild boar from the Allier, not to mention farmhouse pork from the Auvergne. Eric, the son of the founder Marc Durif, has handed over to Jérémie Lautard and Lucas Texeraud since the end of 2021. A very good address which also proposes 25 places with terrace for the gourmets of the midday!

In the lineage of Asswak Baba held by the El Kassimi family, this Ali Baba's cave delights lovers of spices, exotic products, most of them halal. Hassan Fahad, the new owner, and his team will guide you to find what you need! The welcome, the good mood and the accessible prices are good points. You will find fruits, vegetables and meat from local producers to prepare delicious oriental, Asian and even Auvergne dishes: tajine, couscous, keftas, massala, chappattis, achards, etc. The refrigerated stall is stocked with the best pieces of lamb, poultry and merguez. You are in a real nice neighborhood grocery store.

This farmer in Issoire region is a newcomer to the Saint-Pierre market. A member of the La Daffodil association, defending organic products, Mr. Baubert sells products from his own livestock products, all fed with home-made foods. Some may already have seen it at Saint Joseph Hall or elsewhere. Its chickens, guinea fowl, cans, rabbits are excellent. In addition to this prize winner, Oies and turkeys are added. Terrine, meat blocks and other wine coq - on order - have nothing to envy. A very good address. Sale also on the farm on Wednesday.

Ideally located along the main road through Ceyrat, the Taillandier butcher shop attracts with its well-stocked and nicely presented stalls. Meat cuts, brochettes, cold cuts and dishes prepared by the butcher Franck will brighten your tables and delight your taste buds. The meats are of quality: the poultries are for example all raised in the open air. The welcome is friendly and the advice is good. A catering service offers aperitifs and menus. Every Saturday, a speciality is proposed: paella, aligot sausage, brandade of cod..

Allier Volailles produces a whole range of products from poultry raised and processed in Auvergne: free-range chicken, farm guinea fowl and farm turkey, as well as Bourbonnais farm chicken raised in outdoor wooden huts, organic farm chicken from a rustic strain, certified by the AB label, Le Pouletier chicken from an improved strain fed with 100% vegetable feed. Le Pouletier is also a rabbit raised in Auvergne. We offer cold meats (Gallichon sausage, sausages, pâtés, terrines), and cooked dishes.