Cul de Cochon, the appetizing delicatessen cheese shop

Delicatessen? Cheese shop? Caterer? Deli? Cul de Cochon is a bit of everything at the same time? Between nitrite-free cold cuts and raw milk cheese, foodies’ heads will spin.

Gourmet foodies and lovers of good food are expected at Cul de Cochon, delicatessen and cheese shop that also serves as caterer and offers some deli products.

Created in 1930 as the Etablissemnts des Frères Lair, the store has been taken over in 2016 by Steve Burggraf, also managing Big Fernand, and that renamed it Cul de Cochon.

Cul de Cochon holds 4 addresses in Paris; 98 rue Montorgueil (2^nd arrondissement), 37 rue Rambuteau (4th arrondissement), 32 rue de Buci (8th arrondissement), and 89 rue Saint-Charles (15th arrondissement).
All these stores have undergone a makeover and they now are very clear.

In Cul de Cochon window displays, lots of victuals, French produces from our regions. And hanging from the ceiling, big hams, each more tantalizing than the last. Noir de Bigorre, Cul noir Limousin, on the bone or not, they’re all here.

Most cold cuts available are made in Cul de Cochon lab set in Paris 14^th arrondissement. Producers supplying meats also offer – in stores – some of their best transformed produces. 70% of the cold cut range is nitrite-free.

In the cold cut department, we have unique pâté recipes that are very interesting, such as the homemade apricot, chicken and tarragon country terrine or a lamb and fig terrine. As well as an oregano-dried filet mignon, made and matured in Cul de Cochon lab, a traditional brioche dry sausage from Lyon or a hearty pâté en croute.

Let’s not forget about foie gras – fresh or canned (so that you can take it home – and the crémant Henri Champion as well as other organic wines to accompany all this at the time of aperitif.

Moving on to cheese, Cul de Cochon only offers raw milk cheeses. Camembert, cabécou, tomme, Beaufort, raclette, reblochon, Roquefort, Comté… They’re all here.