Charcuteries Rhônes-Alpes

Because in Lyon, charcuterie is no joke, Duculty is the place to go. Located south of Lyon, this company was founded in 1816 - 5 generations of charcutiers and salted meats makers, Maîtres Artisans distinguished by the Entreprise du Patrimoine Vivant label - and offers authentic artisanal charcuterie, in particular high-quality sausages and hams. Made from the finest cuts of local farmhouse pork, matured in the fresh air of the Pilat Regional Nature Park, our sausages offer slices of happiness to share. Dried sausages, rosettes, jésus, long-bridé sausages, cooked sausages, dried hams... Tastings at the counter, local products and events.

Founded in 1945 by an Alsatian keen to promote the good products of his region, and based at Les Halles since it opened in 1971, Maison Gast continues the tradition of delicious homemade sauerkraut - arguably the best in town - while offering delicious Lyon specialties: cooked sausages, pistachio and truffled cervelas, calf's trotters, double fat, blue-veined head cheese, pâté de campagne, pâté en croûte, cooked white ham on the bone... Online sales, dishes and catering services with L'Ilot des Gourmets.

Lyon's charcuterie institution for 102 years! Historically based at Les Halles de Lyon since its creation, this company, run by Bruno Bluntzer, prepares and offers the best of Lyon's gourmet tradition in its 5 delicatessen-caterers in Lyon. It's impossible to resist the artisanal expertise of a company with a reputation in Lyon and far beyond (E-boutique with shipment throughout France). White or raw ham, rosette, andouillette des gones, grande andouillette ficelle, plain cooked sausages, pistaché, pistaché truffé, sabodet, dry sausages, pâtés en croûte and brioche sausages. Tips and homemade recipes. The real taste of Lyon.

An exceptional Ardèche product ? Meet this producer of pork raised on straw on the plateau of Tournon. He is at the market and in the Collectif la Musette de Valentine in Bourg les Valence and even at Netto in Tournon. Its piglet on the spit and its other preparations are famous. The sale of the pigs known as "charcutiers" is carried out in half-carcass. The cutting allows a diversification for this exploitation oriented in the direct sale. We are in the middle of fresh meat (pork and lamb), high quality cured meats and a variety of cold cuts.

Diplomas and cuts at the entrance of the institution. Butchery-butchery Bozon is in fact regularly awarded for its white boudin. In this house created in 1974, the beast is bought directly from the breeders. All meats are house with the exception of raw and mortadelles hams. Civier, sausage, sausage to cook… Regional specialities are honoured and regularly rewarded on the occasion of the Saint-Pig.

On the grocery side, some vegetables and sauces are offered to accompany meat and especially the famous Volailles poultry.

Head of calf, feet and packages, fat-double, kidneys, language is thus a definite success, especially on the market in Bourg-en-Bresse, on Wednesdays and Saturdays. Delicatessen, it also offers boudin, andouillette and other civiers. Catering to the Plateau Gourmand, also offers receptions and weddings. He has also developed, with Artisans du Monde, the Flavours of Equitable, a collection of recipes cooked from local, fair and/or biological products. On order from six people or in catering service, these dishes are served with a minimum of crockery and disposable coatings. What to organize a meal or ensure responsible reception.

Bobosse is a name that makes gourmets from near and far salivate over a house specialty that's inextricably linked with Lyon's cuisine: andouillette with veal strawberry pulled on a string. At Les Halles de Lyon Paul Bocuse, as in the Beaujolais region, Bobosse - a local artisanal company founded in 1961 - presents the very best in traditional charcuterie: brioche sausages, cooked sausages (plain, pistachio, etc.), sabodets, white pudding (plain, foie gras and truffled), terrines, tripe... Bobosse: quality and pleasure.

It is one of the most photographed shops in Ardèche. It is quite typical with its red front and its sausages hanging in front of the window. Here we defend the terroir and we offer real Ardèche charcuterie concocted by an affable professional. You can even feel the sausage to see if it is dry enough or at least to your taste. And then there are the quails, raw hams and many other marvellous cochonnailles. Stop before you start the ascent to the pass or for a lunch break on the grass.

An unavoidable charcuterie reference! The company was founded in 1880 by Florentin Rome. Five generations later, it is Samuel Rome who runs the company. And it is still the same good artisanal pork meats that are made on this Ardèche mountain. Rome is particularly famous for its pure pork, boletus, chestnut, or even venison and blueberry pâtés and for its beautiful collection of dry sausages. There are also dishes prepared with love as well as boxes of Ardèche flavors, salty, sweet with wine of the region.

A regional benchmark! The Limouches drying room and workshops are located on the pass of the same name, at an altitude of 1,000 m. The company was founded in 1962 by Alex Chomarat, with his son Gilles taking over in 1993. The house's flagship product remains the caillette, a small round pâté with herbs and spices. Also tasty are ham, raw or cooked, sausages, herb sausages, murson... Stores also in Montélier and Col des Limouches.

All gastronomes lovers of cochonnailles often agree on this point that the best meats are usually not in the dry climate regions. Unfortunately, we could say for the Diois if there were, fortunately, exceptions. Here is one, which perhaps confirms the rule, in any case does not fear the competition of products "made in Haute-Loire" or "made in Ardèche". It is only to see the army of the ham hung on the ceiling. And other treasures are also available among which home chorizos, stomachs, herbal sausages.

In accordance with the rules of a land where its roots are rooted, this young caravan manufactures the old dry sausage, rosettes, Jesus by only using healthy products, banning colouring and preservatives. Dimitri also develops a specialty of Boën, his hometown, the "bardin bag". Made from a stuffing in which meat, heart, tongue, recovering and kidney of swine, this "bardin bag" comes in the form of a sausage rich in rustic flavours.

Poultry, calves, horse: in their stone farm, to the bucolic environment, the Margot husband makes homemade charcuterie. The list of products is long, what gargantuan carousing should be: fresh and fresh sausages, herbe sausages, meat, skin, jambonnettes, godiveaux, fresh bacon, boudin all year round, homemade crust, stomachs, terrine, home-cooked sausages and oven-baked. In addition, you can make the emplette of white cheeses and rigottes.

Charcuterie is part of a family heritage for Stéphane Chazal. It's on the family farm that "he learned the manufacture of dry sausage and terrine that he proudly offers to his loyal clientele. All meat was selected from local farmers. Guaranteed quality. In Chazal, you'll find specialities like the bardin bag, a big sausage made with a farmer's pig mixture that will dry 4 to 12 months before being eaten cooked, hot or cold as you want. The Boën region is known for its boudin to the grass whose recipe is kept secret by the maîtres. This artisan will slip you with cabbage, leeks, spinach and some magic herbs. To enjoy without batting.

Present on the markets of Feurs and Montbrison when he is not at the orders of his store, Pierre True knows how to satisfy the gourmets. It pursues family and local tradition by producing Bardin bags, one based on pork offal and sausage meat. To eat in salad or hot with potatoes or lentils. Tasty and simple. Other specialties of the house are classic, campagne and ham, but terribly effective on your senses. Special mention for sausages with a inimitable taste.

Born of a partnership between a Agricole agricultural school association and six farmers producing milk and meat, the Basket Gourmand works these fresh products to market them. Their speciality is the Crousti-cute, a cute filet of pork wrapped in a puff dough ready to cook and serve as aperitif. A few kilometres from Roanne, you can come to the full of farmers, rillettes or all kinds of pâtés for a small amount. Cheese also deserves special attention because the range is wide: goats, refined and tommes. The basket is easily filled.

The specialty of Forez, the Bardin bag, topped the stalls of this charcuterie near Roanne. It looks like a large sausage (pork offal cooked in a special bag) to cook, to be used in entry or to install in a sandwich. The flavour is there and we appreciate the good taste of a well-developed land. All other products, such as a block, are for tasting and sale. Stéphane Desseigne offers a catering service with dishes based on good meats that have built the local reputation of this craftsman.

Since 1952, in Largentière, in the Cévennes region of Ardèche, Debroas, who was one of the most ardent defenders of the creation of the Ardèche PGI, has been making its sausages in the peasant butchery tradition, according to the original recipe cited in the Gazetin du comestible as early as the 18th century. The Boutique des Saucissons, the factory store of this gourmet brand, sells about forty sausages and specialties. There are flavored, chorizo, mini and large sausages, dry sausages and even downgraded sausages as good as the others but less expensive!

Obviously here, we cannot go next to… sausage! But it is not the only product to be sold in the shop. There are also hams, cheeses, sweets, local dishes and numerous alcohols. You can also bring with you greedy baskets, already made. In short, it's the perfect place to bring you delicious gourmet memories. And when your loyalty card is filled, you leave with a beautiful Opinel.