BRUNO SACLIER CHARCUTIER TRAITEUR
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All kinds of charcuterie and ready-made meals are on the menu, including the store's specialty: terrine de Nérac.
Pork and pheasant stuffing, pork belly and throat, truffles, trumpets of death and foie gras: these are the ingredients of terrine de Nérac, the specialty of artisan charcutier Bruno Saclier, who has trademarked it. Best apprentice in France in 1998, he offers many other products: boudin béarnais, fromage de tête, confit de canard, pâté de campagne... as well as tasty ready-made meals. The catering business is a great success for its quality.
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