Charcuteries Languedoc Roussillon

Every time we visit, Au Bon Groin surprises us. Anne-Lise and Alexis have managed to evolve the concept from a beautiful butcher's shop to a well-stocked raw-milk cheese department, and now to a local produce area full of surprises. The store is superb, with its wide openings and trendy decor. A real pleasure for the eyes and the taste buds, with superb meats from small-scale breeders and charcuterie prepared on site, guaranteed GMO and additive-free. And for aperitif platters, just ask!

Patricia Souchon reigns as mistress over this venerable house which has carried the reputation of Aubrac charcuterie for five generations. Elaborated according to family recipes, pâtés and terrines, bags of bones, fritons, manouls and tripous regularly have the honours of the trophies of the gourmet Lozère. The Charcuterie de l'Aubrac shop is located at the entrance to Nasbinals and has a large car park. The offer includes most of the Lozerian specialities. Special mention for this home-made charcuterie: country ham, dry sausage...

Since 1966, Maison Bertrand has been a reference for lovers of good meat and charcuterie. In the 2 stores, located in the city (SPAR) and in the commercial area, you will find an impressive display of cold cuts, preserves and home-made cured meats as well as a selection of fresh meat and poultry. The leitmotiv in this business is quality and fair prices. The same rigor in the selection of cheeses, local products and wines. Smart: the platters of cold cuts, cheeses and raw vegetables to order for your aperitifs.

The famous Maison Pouget of Err and all the "Made in Cerdanya" pork products that have made its reputation has had a new shop in Bourg Madame for a few years now. You will find all the know-how and all the products of this family of craftsmen in this beautiful brand new shop and proud of its superb display. More than 10 m of products to taste: ham, pâté, Catalan specialities (fuet, soubressade), local pork... Note the large car park in front of the shop. An address not to be missed for gastronomes. Petit Futé is an unconditional fan.

Family of craftsmen butchers who hold all the secrets of manufacture of the traditional cerdane pork-butchery is a reference in the field. The meat is bought from small local breeders in the Cerdagne and Capcir regions. The home-made charcuterie is made from Tirabuixo pork from Sainte-Léocadie. The hams, sausages and other fuets smell good in the shop, making you want to buy everything. At the "Pouget" they are always ready to let you taste a "tranchette" and explain the recipes and traditions of the Cerdanya.

Just to carve out a nice slice of ham, we'll stop in this traditional butcher's shop offering artisanal products and specialties from Aubrac. Meat selected from neighboring breeders, carefully monitored and chosen, poultry, sausages and dry sausages, terrines and the famous fricandeaux, this pork butcher's shop also offers preserves. The address is ideal to stock up at the end of your stay and to garnish your pantry when you return from your vacations.

The Pellissier family has been farming in Saint-Paul for 20 years. In their brand-new store, "Chez Vanessa et Bertrand", at the entrance to the village, you'll find beef, lamb, cochonailles, cooked dishes and wine. The quality is top-notch and the prices are very reasonable. In May 2023, Les Pellissier were crowned world champions of the Catalan sausage! We tried this famous sausage, and it's really delicious. An address to remember and a great initiative, directly from the farmer to the consumer.

The discreet store doesn't attract much attention, but we immediately knew it was a good address! The stars here are charcuterie and Lacaune cheeses, accompanied by delicious prepared dishes such as stuffed mini peppers, homemade tapenade and ratatouille. There are also hams, honey-melted ribs and free-range chickens with tender flesh and crispy skin, plus a fine selection of wines. For added convenience, delicious sandwiches are available to enjoy on the terrace or on the beach.

Discover the delights of Charcuterie Cabrol, where quality products are prepared with passion and genuine expertise. Hams are air-dried and matured for 18 months, revealing their exceptional flavor. The establishment offers a wide range of homemade specialties, from pâté de campagne to dry sausage, to tantalize the taste buds right from the start. The silver medal in the 2019 Hérault gourmand competition was awarded to the pure pork filet dry sausage, while the dry-cured superior salt ham received a bronze medal.

The Maison Escudier was founded a century ago, and the know-how handed down from generation to generation takes on its full meaning here. Taste what has made the town's reputation: cassoulet, the real thing, the one that simmers for hours. You can order and take it away fresh, ready to put in the oven, or stock up on jars for the year. Discover other house products such as local ham, dried duck breast, foie gras, ready-made meals... Discover our new store in the ZI d'En Meric and our online boutique

Bebelle saw big and he did well! After the restaurant where the Belzons family proposes to taste on the spot beautiful plates of meat (beef brochettes, tripe, magret...), Johanna, the sister, took in hand the stall next door to sell you directly the products. You like good meat and excellent charcuterie? Go to the butcher's shop at Bebelle, the butcher François is not stingy with good advice and it's a very appreciable little extra. Don't hesitate to order the best pieces, especially during the Christmas and Easter periods.

Under the arcades of the Place de l'Eglise, the last two Simiots of Arles are active: Joël and Patrick. Don't be afraid, go and meet them because these two lovers of good food and unavoidable characters of Arles will tell you that at their place they make pork meat "in the tradition, only salt and pepper, no preservatives, as we learned at the farm Two true defenders of good taste and clean, without addition of junk food! An address not to be missed.

Since 2004, Olivier Paris's butcher's shop has built up quite a reputation. Here, raw materials are of the highest quality, bagged in natural gut. Dried products mature for 3 to 5 weeks in the store's natural vaulted cellar, developing all their aromas. Distinguished by Gault-Millau for his coppa in 2016, he also won an award at the Lozère Gourmande trophies. His specialties include fricandeaux, boletus or Roquefort sausages, rolled brisket, and of course the local dish par excellence: the famous bag of bones!

The Bonzom family welcomes you in an old Cerdane farmhouse renovated in 1808. This delicatessen has become a real institution. 200 m² are dedicated to the sale, old exposed stones and hams under the vaults, and no less than 70 specialities, each one more tempting than the next: dry sausages, fuets, longanisses, soubressade... The tasting is done in the renovated stables, with good country bread and a Roussillon wine. Please note that the Bonzoms only work with meat from the Conflent, Cerdanya and Capcir regions.

Raphaël's butchery, a master craftsman, enjoys a very good reputation that is fully justified. His meats, such as the Fleur d'Aubrac, which is exclusive to him, are excellent. Whether it's the cold cuts or the prepared dishes, everything is homemade like his royal couscous on Thursdays and Sundays. And just in front, his famous cheese department and the large rotisserie offer roasted meats and chickens.

Some say it's been the department's most awarded food company since the 1990s. In addition to traditional preparations (lozerian cured meats dried in the attic, preserves of all kinds, mushrooms and other potées), there's the "bâton du pastre" and dried marinated filet mignon. All products are preservative- and coloring-free, and made in the traditional way. In short, for festive meals, group gatherings or simply to please yourself or others, this is a safe bet.

Arriving by the main entrance, the charcuterie is immediately to your left and the smells that the stall dégage cannot leave indifferent. Here we are mainly oriented towards the Lozere, the most obvious land, seen from Nîmes. Raw and cooked hams and pots of watering cévenols make up the big part of the troupe. The reception depends on the person on whom you fall. But the products are of good quality.

In the heart of the Écusson, this independent store will delight the taste buds of lovers of fine Spanish charcuterie. You'll be able to choose between whole or sliced hams and shoulders. You'll also find a range of Iberian cured meats from the two finest labels, bellota and cebo de Campo, vacuum-packed to preserve flavor and freshness. Sausages, chorizo, lomo and cheeses are also available for aperitifs. Sandwiches are also available. Prices vary according to weight.

Since 1980, Lenne Delaveau has been delighting its customers with delicious cheeses on the markets. Now they're also available in the heart of the resort, in an attractive boutique open all year round. You'll love the warm welcome and advice on choosing from a hundred varieties of PDO cheeses from small French and Italian producers. The cheeses follow the seasons, so you'll find everything you need to prepare tartiflettes and raclettes as soon as the cold sets in. Traditional charcuterie, Iberian hams and regional products complete the range.

Welcome to the oldest butcher's shop in Les Halles (1967). We like this address for the good mood and the wise advice of Guillaume and Vanessa. But at the Laforgues', it's the quality that's important and everything here comes from short circuits made in Occitania: beef, veal and pork from the Tarn, lamb from the Corbières, or even charcuterie from Lacaune. The sausages, chorizo, merguez, chipolatas of pork and veal are home made with sheep gut, a delight. What can we say about the famous matured beef rib? A treat!