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PORK BUTCHER

Pork Butcher Tomé

06 03 89 16 61
Tuesday to sunday

Even though he used to be very shy, after more than 20 years working on the Marché Forville market François Tomé has gained experience and honed his taste to be able to offer his clients carefully selected cold cuts and salt meats. To delight your tastebuds, he offers a Tour de France of specialities: Andouillette tripe sausage from Troyes or from Guémené, parsley ham from Burgundy, smoked Morteau sausage, dried sausage from Lyon straight from the pork-butcher, frankfurters from Alsace… For fresh cold cuts, a master pork butcher in Antibes delivers sausages, black pudding, hot ham joints, pig’s snout salad and brawn every day… Making the most of his Spanish ancestry, François Tomé shares his taste for Iberian cold meats and suggests sampling some delicious specialities: genuine Bellota chorizo, Majorcan sobrasada, Serrano ham, Lomo cured filet mignon. For people who are busy or in a rush - and opportunists - he also offers cooked paella in summer and choucroute in winter… and since the Tomé couple make their customers’ satisfaction a point of honour, Silvia – François’ wife – gives advice on serving suggestions.