Handcrafted quality since 1959. This brand, which has been passed on from father to son — already three generations, currently with Damien and Mégane at the helm — continues to seduce the people of Aix, and for good reason: charcuteries and small “fresh homemade” dishes are concocted with French pork and old-fashioned know-how. An institution!

Ham on the bone cooked on site — it's rare — and Saturday andouillettes, two best sellers.
The warm welcome and the recipes of Eve, Damien's mother, who shares them on the site and social networks.
Friday aioli and impeccable brandade: in Provence, cod is a bit of a maritime charcuterie.
The little stuffed animals that come in summer colors or winter clothes, respecting the seasons of the Aix market.
Charcuterie platters for aperitifs, raclette and other occasions.
The possibility of buying pieces of pork and lard to cook at home.

Pies, hams, sausages, blood sausage, blood sausage, blood sausage, blood sausage, blood sausage, blood sausage, black pudding, cauliflower, navarin, citrus cheeks...