Meat and poultry sales Midi-Toulousain

The Marty butcher's shop is located in the Victor-Hugo market. It supplies a growing number of Toulouse diners in search of mature beef. Are you a novice? We'll explain: it's a matter of selecting noble cuts of high-quality meat, such as entrecôte or faut-filet, which are then matured for 15 to 70 days in cold storage. The result is an exceptional product, more tender and with incomparable taste qualities. Boldly, Marty has developed ^Marty2, a made-to-measure internet service: you choose your rack of beef, decide how long you want it to mature, Marty refines it to your taste, cuts it up and delivers it to you. Smart!

A charcuterie established in Villefranche-de-Lauragais in 1912! A lodge in the Victor Hugo market welcomes you with a wide variety of regional preserves: duck with chestnuts, lentils with Toulouse sausage, persillade of gizzards, pâté with Roquefort cheese... More than 60 references to delight you! You'll also find charcuterie products such as black pork cured meats (raised by the cannery in the open air), duck sausage, coche ham, whole duck breasts... as well as honey and cheese.

The Desroches brothers welcome you to their beautiful boutique, armed with a strong desire to rediscover a taste for craftsmanship and traditional butchery practices. In practice, they offer meat from carefully selected animals from short circuits, i.e. farms close to Toulouse, often organic. Goodbye intensive livestock farming, unnecessary animal suffering and underpaid farmers! Here, you'll find what's essential: the taste of good things, at the right price. The company also offers catering services.

Below the perched village of Puylaroque, the small road that leads to the Ariès estate narrows at a glance. After a final crossroads, two winegrowing areas face each other. On the left, we are in Tarn-et-Garonne in the commune of Puylaroque, on the right in the Lot in the commune of Belfort-de-Quercy, but everywhere in the territory of the coteaux-du-quercy appellation. We turn left, and knock on the cellar. The domain offers a narrow range of red and rosé wines, delicious wines made with sustainable agriculture, as harsh and cheerful as the country.

In 1969, André Cazaux opened a delicatessen in Saint-Girons. Today, the charcuterie products enjoy a very good reputation at local and regional level. They are also present in the Paris region, in Aquitaine and in Provence. Pigs and pigs come exclusively from the South-West. Sausages, dry sausages, liver sausages, hams, pâtés and other succulent products are the achievements of this constantly expanding company. The pork butcher is regularly awarded gold medals at the Concours Général Agricole.