Selected meats

Beef

Beef is the star of our tables. The cuts offered by Boucherie Formia are selected from the finest breeds. Directly sourced from renowned French markets such as Varennes-sur-Allier or Agen, Formia guarantees the quality and traceability of its cattle. From Charolais to Blonde d'Aquitaine, Boucherie Formia strives to offer you the finest cuts.

To ensure flavor, grain tenderness and tenderness, we let our meats mature for several weeks. Rump steak, tenderloin or prime rib, our butchers know how to bring out the best in these exceptional cuts.

For lovers of new flavors, Formia also introduces you to meats from other parts of the world, such as Kobe "Wagyu" beef: massaged daily, fed with beer, this "beef of the Shoguns" is raised without the slightest stress or temperature difference. Its marbled, marbled meat and exceptional tenderness make it one of the most refined varieties, consumed in top restaurants the world over. When cooked, its melting fat reveals the delicate flavors of butter or foie gras.

Salers, Aubrac, Siementhal or Angus, at Formia, we cultivate a love of taste...with diversity!

Under-the-mother veal

At Formia, our milk-fed veal is exclusively raised "under the mother". Produced in complete harmony with nature, it tastes milk directly from the udder twice a day.

The special care taken gives Limousin veal a white to pinkish color, with a very fine, marbled texture. Its smooth, satiny white fat gives it all the juiciness and flavor you'd expect from such a piece of meat.

Very tender, cooking reveals its melt-in-the-mouth texture and subtle hazelnut flavor. Grilled, roasted, pan-fried, in sauce, in fondue or on the spit, Boucherie Formia guarantees the delicacy of the terroir on your plate.

Lamb

Lamb is one of those meats whose mouthfeel varies according to the type of rearing and grazing. Boucherie Formia offers you a whole range of flavors from the French terroir: from the pre-salted lamb of Mont-St-Michel to the more complex and refined taste of Quercy lamb that will awaken your taste buds.

Renowned for its tenderness and extremely fine, mild taste, suckling lamb from the Pyrenees enhances both traditional and modern recipes. The meat is soft and delicate, with aromas of hazelnut and mushroom, finishing on a note of milk, sweet and refreshing.

At Boucherie Formia, your choice could just as easily be a piece of Pauillac lamb: raised in an area renowned for its vineyards and fed to the mother, its production method makes it a top-of-the-range product with incomparable characteristics.

Pork

Pork has many choice cuts, but the quality of these is directly linked to the conditions in which the animals are raised.

That's why Boucherie Formia has selected farmhouse pork from Auvergne: living in the fields summer and winter, its diet is 100% vegetable.

This tasty meat reveals all its characteristics on the plate: a tender, firm, juicy texture, with a rosier color than traditional pork.

With this Label Rouge-certified farmhouse pork from Auvergne, Boucherie Formia affirms its commitment to serving you the very best meats.

The Porc Noir de Bigorre

The Porc Noir de Bigorre is the indigenous pig that has been present in the central Pyrenees since time immemorial.

Recognizable by its black coat and horizontal ears, the Porc Noir de Bigorre is a purebred pig that lives in the wild in its native Bigorre region, on the borders of the Hautes Pyrénées, Gers and Haute Garonne.

At the foot of the mountains, in this gentle, peaceful landscape of meadows and undergrowth, the Noir de Bigorre pig travels in small herds to feed, enjoying a healthy diet based on the natural resources of its environment: grass, acorns, chestnuts, triticale grown in the geographical area, and other local resources. No GMOs.

They are raised on grassy pastures bordered by hedges, trees and/or undergrowth.

A noble animal par excellence, it is the fruit of an ecosystem that links the natural environment, the animal and man.

Meats from elsewhere

Ostrich, buffalo, antelope: Boucherie Formia invites you to discover these meats from elsewhere.

Closely related to beef, the extremely fine color and texture of ostrich fillets make this meat exceptionally nutritious, combining exoticism and refinement.

Closer to game, antelope is particularly strong in the mouth, and requires culinary preparation to appeal to Western tastes. Formia selects these new dishes to order, and is sure to arouse your curiosity!