Butchery
Why does Neuvic's one and only butcher, delicatessen and caterer deserve to be known and recognized? The answers are numerous, as confirmed by Sandrine and Laurent Rigoulet, the happy owners, supported by a team of six. First and foremost, Laurent makes it a point of honor to select his animals in the Dordogne from neighboring breeders. Limousin beef, Limousin veal raised under the mother's milk, lamb, free-range pork, free-range poultry... These meats are then butchered on site and sold, with a smile, in this boutique located right next to the village church. Butchers as well as charcutiers, the artisans prepare excellent black and white puddings, andouillettes, gratons, pâtés, duck rillettes, dry-cured ham... In the delicatessen department, their ready-made dishes are just as popular, with sauerkraut every Friday, paella and Neuvic sturgeon fillet with saffron. The Rigoulet family has been delighting your taste buds with delicious homemade creations for 41 years!
