Maison Pou

Maison Pou has traded from 16 Avenue des Ternes in the 17th arrondissement since 1830, making it one of the oldest continuously operating charcuterie houses in Paris. Founded by a M. Vincent, the business passed to the Feryn family in the 1990s, who kept the shop's charcuterie identity rather than converting it into a generalist traiteur brand.

The house has real competition results behind its reputation rather than marketing copy alone: it won the French national championship for fromage de tete (headcheese) in 2009, and took gold in 2012 and bronze in 2013 in the competition for Paris's superior ham (jambon superieur de Paris). Around thirty staff prepare terrines, pates en croute, and charcuterie daily, sourcing ingredients personally selected at the Rungis market outside Paris.

Maison Pou sits apart from Paris's more design-forward charcuterie shops by staying close to its 1830 identity: terrines, pates en croute, headcheese, and hams remain the core of the counter, with pastry, quiches, and prepared dishes built around that same daily-made discipline rather than replacing it. The house describes its full daily output — small fours, salads, hot and cold appetizers, game dishes in season, and pastry — as entirely made in-house, a claim consistent with a thirty-person kitchen sourcing directly from Rungis rather than a retail counter reselling wholesale product.