THE WORLD CAPITAL OF FOOD - CultureShock! A Survival Guide to Customs and Etiquette - page 230

to. Chopped or minced meat is usually ground to order and
should be cooked and eaten the day of purchase. In fact,
butchers generally cut meats to order, rather than prepackage
them, and some are known for specialty cuts and artistic
creations.
Although butchers are often closed on Mondays, the
supermarkets have fresh meat every day, either packaged
or freshly cut. Food halls have excellent cuts and some
rolled or otherwise nicely prepared. Butchers are found in
the outdoor markets and in the rues commerçantes as well.
There are several chains of reliable butchers—both Chevy
and Roger have shops around the city. For butchers in your
own neighbourhood, see Boucheries, Boucheries-Charcuteries
in the Yellow Pages .
Some meat shops are more specialised. Flavourful, lean
horsemeat, less popular than heretofore, is sold in all cuts
at the boucherie chevaline and at most marchés . Marchands
de volaille or volaillers specialise in poultry. Some sell hot,
cooked poultry and other meats, such as pork ribs or rabbit,
cooked on the tournebroche (rôtisserie). Most shops make
a distinction, both in quality and price, between the poulet
fermier (free-range chicken) and the traditional chicken. See
Volailles et Gibiers in the Yellow Pages .
Ham and fresh pork products can be bought at both the
boucherie and charcuterie , although the latter is traditionally
known for its pork products and has a wider range of sausages
and pâtés , as well as a larger selection of prepared takeaway
foods and salads. Both supermarkets and charcuteries also
have a selection of thinly sliced jambons de pays (hams) from
different regions of France, the most famous being the jambon
de Bayonne (ham from Bayonne). The kosher charcuteries sell
the same types of products, but made with beef or turkey.
6 e , 7 e , 13 e : Charles Traiteur
10 rue Dauphine; tel: [phone]
135 rue Saint-Dominique; tel: [phone]
26 rue Duméril; tel: [phone].
Prize-winning boudin blanc (white pudding or sausage
with milk), andouillette de Troyes (intestines from Troyes)
and boudin noir (black pudding or blood sausage)—three