Meat and poultry sales Midi-Toulousain

Here you'll find the very best in local produce: rosé veal from the Gers, lamb from the Pays d'Oc, pork from the Gers, poultry from the South-West... but that's not all! A creamery, a delicatessen and a wine cellar complete the offer, and are also part of a drive to promote small-scale producers and local craftsmen with ancestral know-how. Meat, cheese, wine: enjoy the best of the region. You can also shop here by drive-through!

In Ariège, there are institutions such as the castle of Foix, the mounjetade, the hunt and... the Rouch charcuterie in the store and on the markets. Since 1870, the house has been making fresh, dry or cooked charcuterie with pigs received whole and raised in the South West. The butcher's shop is exclusively from the Ariège. Rouch's traditional charcuterie and specialties from the Ariege are prepared in a laboratory near Foix. Ariège ham, sausage under the ash, pâtés, cassoulet...

If you don't like pigs, don't bother, because we love them here. So much so, in fact, that we eat it, taste it and send for it (which the Ariegeois explain to others). Paul and Jean Nocque's farm is located in the heart of the PNR, and the quality of the meat is paramount. The pigs are raised on a bed of straw and fed GMO-free cereals. The environment is healthy and clean, and Sophie and Jean Nocque know how to pass on their passion and know-how in the production of ready-made meals, fresh meats and traditional charcuterie.

A "living heritage" address more than a century old. The Fontès delicatessen, and its famous Galavard du Terrefort, a heavy pig raised in Ariège, benefits from this distinction. Christian Fontès works with 3 breeders of this Galavard transformed at the delicatessen into dry ham, sausage, regional cooked dishes. Christian Fontès' products are also available at the Vié delicatessen in Pamiers. Those who don't like pork can stock up on excellent goose or duck foie gras, confits, duck breasts, stuffed neck..

There isn't a person in Lectou who doesn't know Pascal Mazzonetto, the tall Gascon king of cured meats. His charcuteries are masterpieces: sausages, dry sausages, dried duck breasts, lomos, chorizos and also terrines and pâtés such as the delicious cochon de lait farci or the terrine de joue de porc persillée. Fresh meat is also available, mainly pork. Pascal buys his meat from local producers, in particular for his black Bigorre pork. He has also started an organic livestock farm. Cooked dishes are also delicious.

The Maison Samaran is a reference in the pink city! The people of Toulouse know it well, as it has a box in each of its three covered markets. The shop located on Place Victor-Hugo is also a rotisserie. In addition to the preserves made by the shop, it also supplies roast poultry and game lovers in season. But if you only have to take one product with you, you will have to make your choice of foie gras! It is offered here fresh, half-cooked, canned, as a block, in a jar or accompanied by choice dishes (figs, vanilla, Espelette pepper, gingerbread...) Not to be missed at Christmas: the stuffed capon!

Where would Toulouse be without the Garcia house? These craftsmen butchers have been working there for nearly six decades! Specializing in real Toulouse sausages made by hand, the company offers a superb range of cured meats in its Victor-Hugo market stall. It thus maintains the pork-butchery tradition, while keeping up to date with the latest tastes, respecting the very latest standards in terms of hygiene and traceability. In addition to these delicious Southwestern cochonnailles, you will also enjoy an excellent Pata Negra de Bellota ham. To discover!

The Mas de Monille is nestled on the Causses du Quercy, in the heart of a preserved environment of oak woods and paths lined with low stone walls. Benoît Leverrier has chosen this setting to create a free-range breeding farm for black Gascon pigs and to welcome you for tasty moments of relaxation. An atypical place where one feels good with good products to discover, the whole in a case of greenery and nature which allows a stay of most pleasant. The opportunity to recharge your batteries with family or friends. The whole is quite well adapted.

Welcome to the temple of ham in Andorra. Impossible to miss on 3 floors in the central car park of the resort. As soon as you enter, hundreds of hams hanging on the wall set the tone. Authentic Iberian hams, pata negra, and the good smell of smoked meat activate your taste buds, but also cheeses and olive oils. Since 1935, the third generation of butchers continues the tradition with three supermarkets in Andorra, olive farms, vineyards in the province of Almeria, and these delicious products that we find here. A must!

Welcome to "chez l'Ariégeois"! This is the other name of the Castet company, which has been established in the Victor Hugo market for over thirty years. L'Ariégeois is owned by Jean-Marie Castet. Proud of his origins, Jean-Marie, assisted by his children Céline and Damien Castet, cultivates tradition by offering his customers delicious "charcutailles" with the authentic taste of yesteryear. House specialties include Toulouse sausage, dry charcuterie (sausages, hams), cured meats, and hearty platters to accompany raclettes and choucroutes: pâté, mortadella, bacon, smoked bacon, Frankfurter sausage, garlic sausage, Alsatian sausage...

The story begins in 1956 when the father of the current manager sets up the company. Between passing on know-how and adapting to modern techniques and imperatives, the Oberti family, which defines itself as a "curing company", works with fresh and locally produced pork meats in order to offer a whole range of fresh, dry, cooked, sliced and certified products: Toulouse sausage, PGI Lacaune Ham, sausages and fries to name but a few examples.

Founded in 1926 by Jean-Marie Ader and renowned for the exceptional flavor of its products, this family-run business is now run by his great-grandchildren, Hervé and Lionel. For four generations, quality has been at the heart of their approach, insisting on the rigorous selection of local meats. Whether it's farm-raised pork from the South-West or organic pork, each meat has its own unique flavor... The secret? Controlled seasoning, slow cooking and respect for home-made traditions. Tasty!

Bruno extends a warm welcome to everyone who walks through the door of his delicatessen. Traditional hams and black puddings are the hallmarks of this business. Meat is carefully selected, including Gascon beef and veal, and black pork, which is available to order. In summer, kebabs, grills, sausages, merguez and beef ribs make their appearance on barbecues and planchas. The catering department offers paëlla, daube de boeuf, cassoulet, poulet basquaise and lamb curry, so you can enjoy a meal without doing a thing!

Le Coin Basque au Marché is a butcher's shop located in Tarbes' Halle Brauhauban. It offers a wide selection of Basque products, such as Saucisson des Aldudes, Jambon du Kintoa and Saucisse Sèche au Piment. You'll also find typical Basque dishes, such as piperade and veal Axoa with sweet peppers. Owner Florent AUTHENAC is passionate about Basque products, and offers them with respect and passion.

Produced from generation to generation by passionate salami makers, Lacaune salted meats are sold throughout the South-West. The sausages and hams of Lacaune PGI are carefully selected and dried in the heights of Lacaune, in the traditional know-how. Subtly salted, peppered with a touch of nutmeg, gourmets appreciate them for their unique flavor. Among the specialties, we also find the "bougnette", a large ball made from pork belly, and the Melsat and Galabar blood sausages.

Ernest Oberti started his activity in 1956 as a charcuterie dealer with his wife Georgette and their van, with which they went to the local fairs and markets. In the 1970's, they started to produce their own cured meats in the basement of their house. With partner pig breeders based in the Tarn and neighboring departments, Maison Oberti has always relied on local and short circuits. Today, it has an impressive record of medals at the Concours Général Agricole in Paris.

Jean-Jacques Granel offers good food and nothing but good food! Breeder-producer of black Gascon pigs, he is more than willing to raise his pigs in the best conditions. On his stall, you can only find quality and good taste! The farm is located between Castelnaudary and Fanjeaux, in the Domaine de la Piège, in the Aude department! The pigs are raised in the open air, under the oak trees. Among the delicious products sold here: hams, whips, dry sausages, pâtés, cassoulets with beans and hams... Also online shop.

The restaurant embodies a blend of traditional and modern gastronomy. Adapting to consumer trends and habits for over 70 years, it constantly strives for excellence and innovation, relying on high-quality local raw materials. Its credo is to offer quality products for everyone, whether for everyday use or for special occasions. The company stands out for its use of Bigorre black pork, a guarantee of an exceptional taste heritage and symbol of a precious ecosystem linking animal, nature and man.

The Place Arnaud Bernard is being transformed, and new businesses - the Avenir stores - are opening their doors, with the support of Toulouse town council. Such is the case with the Gras butcher's shop, which offers a rather novel concept: with its attractive terrace, it also serves as a refreshment bar. It's Gaël who welcomes you behind his stall, where meats from the Tarn and Aveyron regions rub shoulders with bottled or tapped beers, and local wines that can be enjoyed with cheese and charcuterie platters, or simply a coffee in the sunshine. All in all, you'll find a basket full of quality products and a moment of conviviality at this address.