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Artisan butchers based in Colmars-les-Alpes, Rémi and Frédéric, sons of retired butcher Philippe Martin, prepare their meats and make their charcuterie every day (35 different products): pâtés, fromage de tête, boudin, cooked ham, hand-cured ham, sausages, rolled brisket... Beef and lamb are personally selected from breeders who respect animal welfare. Meat from mountain pigs, born and raised at an altitude of 1000 m in the Hautes Alpes, is processed according to ancestral recipes. This butcher's and delicatessen, located at the foot of the town's ramparts, is one of the jewels in Colmars-les-Alpes' traditional trade.
Artisanal butcher’s and delicatessen, using mostly local products. Pays Gourmand label.
Rémi and Frédéric Martin, who took over from their father Philippe, prepare their own meats and charcuterie. They give priority to local sourcing. Their traditional recipes are based on mountain pigs, born and raised at an altitude of 1000 m in the Hautes Alpes. Beef and lamb are born and raised by traditional breeders in the Alpes de Haute Provence.
Points of sale :
At the butcher’s
At the Maison de Produits de Pays du Haut Verdon, Beauvezer
.
Animaux : Refused
Open on Tuesday, Thursday, Friday, Saturday, Sunday
Open on Monday, Tuesday, Wednesday, Friday, Saturday, Sunday
Open on Tuesday, Thursday, Friday, Saturday, Sunday