Presskopf

Ferme Goettelmann presents itself as a family farm in Meistratzheim, in Bas-Rhin, now in its fourth generation of farmers. It traces its origins back to 1933, when Paul Goettelmann established the farm focusing on mixed crops and cattle; Clément Goettelmann added poultry in 1965 and launched door-to-door and market sales; in 1990, Patrick Goettelmann introduced pigs and ducks, expanding into charcuterie processing and the preparation of foie gras. The direct-sale farm shop opened in 2009, and Antoine Goettelmann joined the farm as a butcher-charcutier in 2012.

The farm cultivates 35 hectares of cereals — maize, wheat, barley — and states that it raises its livestock without antibiotics, fed predominantly on grain grown on site. The processing facility, at 309 rue Principale, produces poultry and pork charcuterie, saucissons, terrines, and pâtés, alongside Alsatian specialities such as the farm's raw choucroute and baeckeoffe. The farm clarifies that its ducks, and therefore its foie gras, are not sourced from its own production.

Beyond the farm shop, its products can be found at the Nouvelle Douane in Strasbourg, at Hopla in Oberhausbergen, and at weekly markets across the region. The farm also runs a restaurant in Meistratzheim, Le Cav'Ohh, and provides a catering service.

The house presents itself as an artisan charcutier established in Strasbourg since 1933, driven today by the passion of Olivier Klein — a third-generation epicurean — and Arnaud Delava. It champions the savoir-faire of Strasbourg master butcher-charcutiers, with the ambition of offering the highest standard of choice and quality in meats in the European capital.

The boutique at 6 Place du Temple Neuf offers charcuterie, choucroutes, catering specialities, Truffée d'Alsace®, foie gras and truffles, Christmas products, as well as wines, beers and groceries. An adjoining restaurant completes the offering.

The business has been registered since 1992 under the name Société d'exploitation de la Boucherie Charcuterie Baur, with its registered office at 55 rue du Maréchal Foch in Blaesheim. Daniel Baur was its manager from 2005 to 2008; Marius Fischer succeeded him that year, and the establishment has since borne the name Boucherie Charcuterie Baur Fischer.

Le Landhof is a family butcher's and charcuterie founded in 1989 in Saessolsheim (Bas-Rhin) by Eugène Koebel; the business is now run by his children Clarisse and Fabien Koebel, who carry on the artisanal know-how. Le Landhof notably produces Presskopf (head cheese) among its Alsatian charcuterie specialities — the butcher is cited as a partner charcutier supplying this product to an Alsatian online charcuterie. The establishment received the Knack d'Or 2022 award at the European Agricultural Competition of the Strasbourg Fair for its knack sausage, made according to a beechwood recipe.

Based in the Ty Louët artisanal zone in Leuhan, Finistère, Charcuterie Loussouarn has been crafting charcuterie and delicatessen dishes since 1979. The house works with Breton pork and French meat to prepare pâtés, sausages, ready meals and salads, in an approach that champions artisanal skill rather than industrial production.

The house's pâté de tête persillé — belonging to the same recipe family as Alsatian presskopf — was honoured at the Concours Général Agricole, where the charcuterie won medals for this product and for its saucisson. A resolutely Breton grounding for a preparation usually associated with Alsace, proving that the craftsmanship of pâté de tête crosses regions.

In Vannecrocq, in the Eure, Ferme du Gros Caillou was taken over in 2019 by former engineer Marc-Antoine Rabel, after thirty years of dormancy following his grandparents' retirement. On an apple orchard and pasture that he restored, the farmer simultaneously relaunched pig rearing and fruit production. In six years, the farm grew: ten employees hired, a processing facility, a piggery expanded from 80 to 200 head for improved animal welfare, and a self-service farm shop with automated lockers for direct sales.

The estate rears and processes its own pigs—saucisson sec dried for several weeks in the drying room, ready meals—and grows its apples to produce cider, apple juice and an apple balsamic vinegar, "Le Velours", available in four versions (velours, Sichuan rouge normand, anis vert, indomptable) and presented as the only one of its kind produced in the Eure département. The farm's pâté de tête was awarded a silver medal at the 2026 Salon de l'agriculture in the Concours Général Agricole—a preparation in the same family as Alsatian presskopf, but firmly rooted here in Norman farmhouse charcuterie.

In La Francheville, at the crossroads between Reims, Sedan and Charleville, Aux Saveurs d'Ardennes runs its shop and curing workshops at the same address — from producer to consumer, with no intermediaries. The company works with whole carcasses received from its partner livestock farmers and produces a generous range of charcuterie: jambon de pays made in the Ardennes, noix de jambon and wild boar noix, bacon, pancetta, coppa, saucissons secs, rosettes, fagots, terrines, rillettes and fromage de tête.

The shop also brings together around 250 Ardennes and regional products sourced from a selection of local producers — beers, ciders, apple juice, perry, honey, jams, pain d'épices — plenty to put together a gift hamper for any occasion. The company also offers a catering service and organises company tours to discover the production workshops and maturing rooms. It welcomes motorhomes in partnership with the France Passion network, and accepts major restaurant vouchers.