Boucherie Traiteur Deillon

Introduction

Plenty of beef quarters have passed through number 29 on Grand-Rue in Romont! Christian Deillon represents the third generation of butchers and charcutiers within these walls. The story began in 1946, when his grandfather, a cattle trader from Villariaz, opened his shop in the center of Romont.

In 1984, Christian Deillon took over the family business after earning his diploma as a butcher-charcutier. What he values most is passing on the importance of the origin of his products. Indeed, the business takes great pride in offering as much meat as possible from Fribourg farms.

Realistic about the evolving nature of his profession alongside changing consumer habits, he has, in recent years, expanded the catering side of his business.

Christian Deillon finds the greatest satisfaction in crafting charcuterie: “Each type of meat reacts differently—you have to feel it. That’s where you recognize a true charcutier, and that’s what makes our work shine.” There’s no doubt: this Romont butcher has the talent and instinct for the craft, which has earned him numerous awards both in Switzerland and abroad.