Charcuterie made in our workshop
Everything on this board was made behind the shop.
Sausages, pâtés, terrines, cooked ham and saucisson, made with the pork we cut ourselves. And the butcher's counter, of course.
See what is made here
A week in the workshop
Pâtés and terrines go in the oven
Fresh sausages, plain and with herbs
Ham cooked in its stock
Saucissons hung in the drying room
From the workshop and the counter
Côte de bœuf
Rib on the bone from Limousin cattle, matured three weeks in our cold room. Around 1.2 kg for two to three people.
Born, raised and slaughtered in France. Limousin breed€42/kg
Sirloin steak
Faux-filet with its rim of fat, tender and full of flavour, cut to the thickness you like.
Born, raised and slaughtered in France. Limousin breed€38/kg
Beef fillet, tournedos
The most tender cut, sliced into thick tournedos, barded on request for a festive meal.
Born, raised and slaughtered in France. Limousin breed€52/kg
Rack of lamb
Rack of lamb with the bones trimmed, ready to roast whole or cut into chops.
Born, raised and slaughtered in France€45/kg
Pork chops
Thick-cut chops from pigs raised on straw, with their fat to keep them tender.
Born, raised and slaughtered in France€16/kg
Whole farm chicken
A whole chicken from a farm in the region, drawn and trussed, ready for the oven.
Raised and slaughtered in France€11.50/kg
Our recipes, our rules
Made here
Sausages, pâtés and terrines are made in our workshop behind the shop, with our own meat.
We know where it comes from
We buy from breeders we visit, and we tell you the breed and the region. The legal origin is on every label.
Cut to order
Thickness, weight, boned or not, tied for roasting: tell us how you will cook it and we cut it for that.
Advice with every cut
How long to rest it, what temperature, which cheaper cut does the job: ask, it is part of the job.
Order for collection
Tell us what you need
The cuts, the weight or the number of people, and how you will cook them.
We call you back
To confirm, suggest a cut if one is missing, and give you a price.
We prepare it for the day
Cut, tied, packed and labelled with your name.
Collect and pay at the shop
No payment online: you pay at the counter when you collect.
Holiday orders · Christmas orders: until 20 December
Opening hours
- Tuesday to Saturday
- 8 a.m.–1 p.m., 3:30–7:30 p.m.
- Sunday
- 8 a.m.–1 p.m.
- Monday
- Closed
12 Grande Rue, by the church
Our breeders
We buy whole animals from a few farms we know. Here is where they are and what they raise.
Family farm in LimousinHaute-Vienne, 90 km away
Limousin cattle · Cattle raised on grass from spring to autumn, hay from the farm in winter.
Sheep farm on the CaussesAveyron
Lambs raised with their mothers · Lambs raised on their mothers' milk, then on the farm's grass and cereals.
Pig farm on strawSarthe, 40 km away
Pigs raised on straw · Pigs raised on straw bedding, fed with cereals grown on the farm.
Poultry farmLoir-et-Cher, 60 km away
Slow-growing chickens · Chickens with outdoor runs, delivered every week. Capons and turkeys at Christmas.
They come back for it
"I asked for a roast for eight and how long to cook it. It came tied, with the time written on the paper."
"They told me the breed and the farm of the côte de bœuf. And which cheaper cut to try next time."
"The capon for Christmas, ordered in early December, ready on the 24th at nine. And the stuffing was theirs."
Order for collection
Tell us the cuts and the weight, or the dish and the number of people. We call you back with a price, then it waits for you at the shop.
Rather talk about it? Call the shop:01 23 45 67 89