Boucherie Charcuterie Martin
Rémi Martin, who took over from his father Philippe, prepares his meats and makes his charcuterie in-house. He gives priority to local produce and supplies. His traditional recipes are based on mountain pigs, born and raised at an altitude of 1000 m in the Hautes Alpes. Beef and lamb are born and raised by traditional breeders in the Alpes de Haute Provence.
Points of sale :
At the butcher’s
At the Maison de Produits de Pays du Haut Verdon, in Beauvezer
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Opening
From 02/01 to 31/12/2026 on Tuesday, Thursday and Sunday between 8 am and 12 pm. On Friday and Saturday between 8 am and 12 pm and between 3.30 pm and 7 pm.
Closed exceptionally on December 25th.
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Payment method
- Bank/credit card
- Cash
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Spoken languages
- French
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Adapted Tourism
- Accessible for self-propelled wheelchairs
- Even flooring with no obstacles
- Reception desk between 70-80 cm high
- Doors >=77 cm wide
- Site, building totally accessible
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Services & Equipment
- Parking
Animaux : Refused
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Details of the type of trade and service
- Food shop
- Butcher