Lapierre Tradition

Founded in 1967, Maison Lapierre Tradition is a well-known destination for lovers of artisanal butchery and charcuterie in the Angoulême area. Based in Dignac, it also operates directly at the heart of Angoulême’s markets.

In Dignac, as well as at Les Halles and the Victor Hugo market in Angoulême, Lapierre Tradition champions a simple philosophy: to offer carefully prepared products and prioritise home-made fare.

Today, the business combines a range of specialities: butchery, charcuterie, catering, rotisserie and canning. A significant part of its identity is rooted in Charente specialities, notably the 'grillon charentais', 'fagot' and 'farcis'.

History and origins

The story began in 1967, when André Lapierre took over the butcher’s shop in Dignac where he had completed his apprenticeship. From the very start, he paid particular attention to cattle rearing, especially the Limousin breed, to ensure a supply of high-quality meat.

The business was subsequently passed down through the family. In 1994, two of André Lapierre’s children joined the company: Patrice, who trained as a charcutier and caterer in Paris and worked for companies including Lenôtre and Mothu, and Valérie, who learnt the butcher’s trade from her father. They are now partners at the helm of the business.

Production takes place at the Dignac workshop, located at 8 Rue du Bourg, where all the in-house products are prepared.

The expertise

Lapierre Tradition’s work begins with the selection of meats. The company works with beef, veal, pork, lamb and poultry, placing particular emphasis on knowing the farms and ensuring traceability. The carcasses are then cut up in the Dignac workshop.

Charcuterie holds a special place. The company produces, in particular, its own white hams, stuffed hams, terrines, Charente-style grilled sausages, chorizos, head-cheese pâtés, black pudding, foie gras, bacon lardons and sausage meat. It also offers homemade preserves.

Lapierre Tradition also holds the title of Master Artisan and the Quali-Chef label, two distinctions highlighted by the company to recognise its professional expertise.

Products

The range is particularly extensive.

• Butchery. Beef, veal, pork, lamb and poultry are available in various forms, including cuts of meat and a range of sausages.
• Homemade charcuterie. Terrines, boiled ham, head-cheese, black pudding, chorizo, bacon lardons, sausage meat and ‘grillons’ are among the company’s products.
• Charente specialities. The Charente ‘grillon’, ‘fagot’ and ‘farci’ hold a special place in this local produce. The shop also offers terrines made with Cognac or Pineau, as well as various dishes inspired by the regional cuisine.
• Catering and ready meals. The menu changes regularly, featuring mixed salads, starters, ready meals, side dishes, tarts and other home-made dishes. Bespoke catering services are also available for private individuals and businesses.

The signature dish

If we had to start with just one speciality, the 'Charente grillon' would be an excellent choice.

This typical Charente charcuterie is made from cooked and browned pork. At Lapierre Tradition, it is one of the company’s long-standing specialities. Patrice Lapierre has also been involved for several years in promoting this speciality and in the annual competition dedicated to it.

The ‘grillon’ is best enjoyed simply, on a good slice of country bread, as an aperitif or starter. For a truly Charente experience, it can be served with a glass of Pineau des Charentes.

The ‘fagot charentais’, made from pieces of pork liver wrapped in caul fat, is another speciality well worth trying.

The visitor’s experience

The best way to discover Lapierre Tradition is, first and foremost, through the markets. In Angoulême, the company has a presence at Les Halles and the Victor Hugo market, where you’ll find a butcher’s, a deli, ready meals and a rotisserie.

In Dignac, the production facility also welcomes customers to a showroom and retail outlet. The company also offers a bespoke catering service for receptions and events.

Where can you find the products?

• In Dignac. Maison Lapierre Tradition, 8 rue du Bourg, 16410 Dignac. Production facility, showroom and direct sales.
• In Angoulême – Marché des Halles. Place des Halles, 16000 Angoulême. Tel. 05 45 92 47 03.
• In Angoulême – Victor Hugo Market. Place Victor Hugo, 16000 Angoulême. Tel. 06 52 56 45 94.

As the menus and products on offer may change weekly, it is best to check availability before visiting.

Key points

Lapierre Tradition is a story that began in Dignac in 1967 and remains firmly rooted in craftsmanship and home-made produce. From the butcher’s to the charcuterie, from the rotisserie to the catering service, the business keeps a tradition of expertise alive, which finds a particularly delicious expression in Charente specialities.

To sample the local produce, start with a ‘grillon charentais’, a ‘fagot’ or a homemade terrine, then treat yourself to the other dishes on offer as the weeks go by.