Ever Dream of Opening Your Very Own Butcherie/Charcuterie in France?

Have you ever dreamed of relocating to France to live the rest of your life in the peaceful countryside, but still close to the City of Light? Do you love the specialized art form and handcraft needed for curing meats and cheeses? Well then you can move to France to open your very own boucherie/charcuterie and live in the beautiful region of Provence, France to fulfill this culinary dream. There is room for culinary artists and meat lovers in an industry in the culinary world and art form of boucherie and charcuterie, or in other words fresh and cured meat and cheeses.

The number of butcherie/charcuterie’s has significantly declined in Provence down to two vendors. But there is prime opportunity in Provence to open a butcherie/charcuterie and make it your own with plenty of people looking to work. Cooking is an intrinsic part of French patrimoine and culture. France Today Magazine claims Butchers are key figures in the French mind. They sometimes act as confidants and culinary guides to loyal customers.

They are well trusted by there loyal and new customers in food choices and advice wheteher culinary or personal. Most often people build a friendly relationship with there butcher or cheese guy for the best possible experience and visit to their local or trusted boucherie/charcuterie.

The industry is very regulated by the government especially since the semi-industrial food production is regulated by the European government. There are certain regulations and rules to follow but would not negatively effect the business in a significant way. Since the diminishing number of boutherie/charcuteries in France, one shop owner in Nyons has most famously kept the culinary tradition alive. Cyril Usclat owner of Boucherie Charcuterie Usclat in Nyons, France tells FranceToday all honesty about his business and the industry. He explains how a traditional Parisian place where home cooking has faded away, has lost touch with traditional French culinary forms leading to the boucherie/charcuterie population to go from seven to two, including his own. This doesn’t just reflect the trend for Nyons, but in fact represents the decreasing trend in charcuteries of the entire nation of France.

On holidays and weekends Usclat has a line that bends around the corner and down the block full of people waiting for special quality meats and cheeses. He claims its hard for people to just switch butchers and leave their confidant of meat and cheeses. However, with such a high demand in the traditional French culinary culture their is plenty of room for opportunity in France for someone who has always dreamed of opening their own boucherie and charcuterie in France.

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