Maison Maurice

Based in Mouthiers-sur-Boëme, Maison Maurice champions an artisanal approach to butchery, charcuterie and catering. From its premises in southern Angoumois, the team works with selected farmers and prepares a wide range of products on-site, inspired by the Charente region.

The company prides itself on its close relationship with its farmers: its butchers select the animals themselves, favouring in particular Limousin beef, suckling veal and local pork.

History and origins

Origins: The business was founded in November 1969 by Régis Maurice, a young artisan butcher who had just completed his apprenticeship in Angoulême. He decided to open his own shop in Mouthiers-sur-Boëme, a village situated just south of Angoulême.

Development: Driven by a rigorous commitment to traditional craftsmanship, the butcher’s shop has grown over the decades. Today, the business is known as Maison Maurice. Under the expert guidance of master charcutier Willy Mandin, it carries on the region’s historic recipes, having been awarded the title of Best French Master Charcutier and Caterer, as well as numerous medals for its Charente ‘grillons’.

Expertise

Maison Maurice combines meat selection, traditional butchery, charcuterie production and catering.

The team works directly with farmers and selects the animals themselves. Limousin beef is one of the company’s flagship products, alongside suckling veal, local pork and poultry from the Périgord.

The charcuterie is produced in the workshop in Mouthiers-sur-Boëme. The company’s range includes grillons, rillettes, hams, blood sausages, andouillettes, stuffed meats, confit offal, sausages, terrines and pâtés en croûte.

The products

• Limousin beef. Sourced from breeders with whom the company works closely. The meat comes mainly from the Charente region and the north of the Dordogne.
• Suckling veal. A meat prized for its tenderness, available in Maison Maurice’s butcher’s range.
• Local pork. Used in particular for the production of the company’s charcuterie.
• Charente charcuterie. Grillons, rillettes, hams, black pudding, andouillettes, stuffed sausages, confit offal, pâtés and terrines make up a range largely inspired by regional traditions.
• Catering dishes. Maison Maurice prepares everyday, family-style and festive dishes based on traditional Charente cuisine. Buffets and hot meals can also be prepared upon reservation.

The signature dish

Among the specialities that best embody the spirit of Maison Maurice, the Charente ‘grillon’ deserves special mention.

This typically regional charcuterie speciality is one of the signature products made by the company in its workshop in Mouthiers-sur-Boëme.

Whether enjoyed simply on a slice of country bread, as an aperitif or as part of a charcuterie platter, it naturally takes its place amongst the traditional flavours of the Charente.

The visitor’s experience

Maison Maurice offers several ways to discover its expertise: in-shop sales, market stalls and a catering service. The company has five outlets, comprising shops and market stalls around Angoulême.

The range includes fresh meats as well as charcuterie and ready-made dishes, with options suited to both everyday meals and special occasions.

Where can you find the products?

Maison Maurice’s main base is in Mouthiers-sur-Boëme. The company also has a presence at several markets and retail outlets around Angoulême.

Key points

Maison Maurice is a well-known establishment in the Pays d’Angoulême where traditional butchery, artisanal charcuterie and catering come together. In Mouthiers-sur-Boëme, the company prides itself on working closely with local farmers, carefully selecting its meats and crafting charcuterie specialities inspired by the Charente region.

Don’t miss: ‘grillons’, rillettes, blood sausages, stuffed meats and other Charente charcuterie specialities, as well as the selected meats and prepared meals.