Butchers Auvergne

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.

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.

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.

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!

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..

The Garachon butcher's shop and delicatessen showcases products from local farms: free-range chicken, sausage, pork or Charolais beef... Everything is prepared right here, in the traditional way. As for the catering, the dishes, homemade of course, are just as delicious and will melt the gourmets. The welcome is pleasant and one appreciates the professional advice concerning the cooking and the way to cook the meat. The know-how of the butcher's shop is to be discovered on the spot, in its ham museum.

The Bouch'rit was taken over a few years ago by the Boucherie Debrion of Saint-Amand-Tallende. Since then, the faithful testify: the quality is always there! The meat is bought from producers that the team knows. Among the proposals: Salers or Aubrac beef, farm pork, farm poultry, Bédélou veal from Aveyron. The delicatessen is not to be outdone with rabbit terrines, various sausages or black pudding with nuts. The rotisserie and catering area is a must-see. Every day, excellent small dishes are proposed: pounti, stuffed cabbage, cod, pie, sauerkraut, lasagne, parmentier, bouchées à la reine..

In the Magnol family, the taste for quality meat is passed on from generation to generation. In 2008, Franck and Christelle Magnol opened their establishment on rue Anatole France. Since then, customers have been pushing the door to find a warm welcome, valuable advice and of course tasty meat: Charolais, farm poultry from Auvergne, milk-fed veal from Mont du Forez, etc. The couple selects Label Rouge certified meats in order to ensure a superior quality of the products and an artisanal know-how. A word of advice: don't leave without a slice of artisanal ham, one of the catering dishes or one of the butcher's creations thought up by the chef!

Here is a couple of artisan butchers who offer succulent products in the Vallières district. Caroline and Alain Goutte Fangeas have quality meats and will advise you on cooking or suggest some ideas for accompaniments. Their professionalism is tinged with a touch of humor and a lot of passion. The know-how of these craftsmen does not stop there: the delicatessen and catering dishes are home-made. A good plan for the evenings when you don't feel like cooking or going out, but you still want to have a tasty meal.

Meat lovers have found a trusted supplier with the Guillemin butcher shop. Here, quality is the order of the day. The beef is Label Rouge certified, which means that the Charolais beef from the Bourbonnais region served was raised in the tradition and with respect for the animals. The veal and pork are also Label Rouge; the lamb is organic. The charcuterie is homemade and the white ham is free of nitrite salts. With such products, the flavors are multiplied tenfold and the well-being passes through your plate. The butcher shop works only with products from local agricultural cooperatives. From the breeder to the butcher, all the know-how of the meat industry is highlighted.

Michael raises 300,000 snails and transforms them in his laboratory into snails in shells, snails in croquille, vacuum-packed snails in court-bouillon, snails in gougère, white snail pudding and toastinette. He sells his products directly from the farm, but also at fairs and farmers' markets in the region. He has added another string to his bow by offering ostrich meat for sale. Michael regularly takes the time to show you around his farm, by appointment.