A charcuterie shop I like a lot in Tonneins, Lot-et-Garonne in south-western France.
The shop’s speciality is Sauce de Jambon de Tonneins, Ham from Tonneins. Ham is cooked for 12 hours with salt, pepper, Rabelais spices and a lot of garlic. It is a stew dish for winter, very good with boiled potatoes.
They are available in 2 formats: cans
Sous-vide. (the one in the centre)
The other star product is the blood sausage, they won the best boudin in France in consecutive years including 2016.
Usually blood sausage is quite floury, but theirs has some other parts of pork, like the cheek or the feet and some tendons plus some vegetables like pickles, the texture is more elastic, and crunchy, I like it more than the traditional blood sausage.
Paté de tête, is my favourite. Similar to blood sausage, this paté of head / cheek has even more pickles, the savoury - acidity and texture is well balanced.
They have some cooked plates.
Other cans they sell.
We tried the second charcuterie shop that was also famous for their Jambon de Tonneins, we found it okay but nothing very special, we preferred the one from Carlotti for sure. We bought a lot last Christmas to bring back to Paris in the ice bag with the train. The price was like half or 1/3 of what we find in Paris.
Charcuterie Carlotti
6 Place Edouard Herriot,
47400 Tonneins
+33 5 53 79 11 34
