Charcuterie

Brittany Andouille de Guémené Since 1778, the art of layering: concentric chaudins that tell of Brittany's dark soul. Normandy Andouille de Vire With its black coat and greyish flesh, Andouille de Vire carries within its strips of chitterlings all… Rhône-Alpes Andouillette Frank, rustic, unforgettable — the 5A andouillette divides opinion: you either adore it or avoid it, but… Limousin Boudin aux châtaignes du Limousin Boudin aux châtaignes du Limousin is the dark magic of pork wedded to the gentle sweetness of autumn, a… PGILabel Rouge Champagne-Ardenne Boudin blanc de Rethel Created in 1626 by an officer of the king on the run, with neither breadcrumbs nor artificial binders… PGI Corsica Bulagna de l'Île de Beauté Salted and smoked Corsican pork jowl — rustic and generous, Bulagna is the charcuterie of families, the… PGI Aquitaine Canard à foie gras du Sud-Ouest From the golden maize of the Landes to the confit of the lands of Chalosse, foie gras du Sud-Ouest… Rhône-Alpes Cervelas lyonnais Pistachio-studded, truffled or plain — cervelas is the emblem of Lyonnais charcuterie, a staple in the… Alsace Cervelas obernois Slit crosswise, stuffed with melted gruyère and wrapped in a slice of crisp bacon — cervelas obernois is… PGI Aquitaine Confit d'oie du Sud-Ouest Salted wings and legs, slowly cooked in their own fat — a seventeenth-century farming tradition that let… AOCPDO Corsica Coppa de Corse — Coppa di Corsica Collar of the black pig, salt from Corse, pepper, myrtle and the wind descending from the mountains… Rhône-Alpes Diot de Savoie A small pork sausage with herbs and white wine, simmered with crozets or served as a hearty mountain… PGI Corsica Figatelli de l'Île de Beauté — Figatellu Grilled over holm oak embers, served piping hot with steaming pulenda and the morning's fresh brocciu… Alsace Foie gras d'Alsace A goose or duck liver brimming with mellow sweetness, the legacy of a centuries-old tradition that made… PGI Aquitaine Foie gras d'oie du Sud-Ouest The finest of foies, the one that the meticulous sorting of South-West canners deemed worthy of the… Lorraine Fuseau Lorrain On every 19th-century Lorraine farm, the pig was a currency of survival. From the spindle that lends it… Rhône-Alpes Grattons lyonnais Crisp, golden morsels of pork, born on farms where nothing of the pig went to waste — grattons have… Poitou-Charentes Grillon charentais “Grillon charentais is the charcuterie of the whole pig, fine pieces coated in jelly: as rich as… PGI Auvergne Jambon d'Auvergne Rubbed with dry salt, dried in the crisp air of the Massif Central, cured over long months — Jambon… PGI Aquitaine Jambon de Bayonne Cured with Salies-de-Béarn rock salt and dried by the winds of the Adour, Jambon de Bayonne is the… PGI Rhône-Alpes Jambon de l'Ardèche For months in the stone drying rooms of the Ardèche, the ham slowly loses its moisture to concentrate… PGI Midi-Pyrénées Jambon de Lacaune In the Monts de Lacaune, at an altitude of over a thousand metres, the drying winds of the Massif… Franche-Comté Jambon de Luxeuil A ham smoked over white woods, matured for up to eleven months in the cellars of Luxeuil-les-Bains — a… PGI Pays de la Loire Jambon de Vendée Jambon de Vendée: a prestigious charcuterie with an aroma of yesteryear, cured with coastal sea salt… PDO Aquitaine Jambon du Kintoa A ham of the Basque mountains, Kintoa PDO is the black-and-white child of the Porc Pie Noir du Pays… PDO Midi-Pyrénées Jambon Noir de Bigorre A minimum of twenty-four months of patience and mountains — jambon noir de Bigorre is the Pyrenean… Label Rouge Burgundy Jambon persillé de Bourgogne A delicate shredded ham, encased in a clear jelly veined with green parsley — the emblematic cold… PDO Corsica Jambon sec de Corse — Prisuttu A minimum of twelve months in mountain drying sheds, sometimes eighteen or twenty-four — Prisuttu is… PGI Champagne-Ardenne Jambon sec des Ardennes Slowly dried in the crisp air of the Ardennes forests, this characterful ham carries within it the… Alsace Kassler d'Alsace A pork loin cured in brine and slowly smoked over Vosges beechwood — tender, golden, fragrant. Kassler… Alsace Knack d'Alsace A bite, a resounding 'knack': the Alsatian sausage is recognised as much by the ear as by the palate.… AOCPDO Corsica Lonzo de Corse — Lonzu The most delicate of the three Corsican PDO (AOP) cured meats — a whole Nustrale fillet dried in the… Alsace Palette à la diable d'Alsace In 1972, a pork butcher in the vallée de la Bruche had the idea of coating a pork shoulder blade with… PGI Corsica Pancetta de l'Île de Beauté — Panzetta Corsica's salted and smoked pork belly — more accessible than the noble PDO (AOP) cuts, it holds an… PGI Brittany Pâté de campagne breton Made from Breton pigs reared according to tradition, pâté de campagne preserves the secrets of the… Picardy Pâté de canard d'Amiens A legend of a jailer turned master pastry-maker, a golden crust concealing a duck and foie gras stuffing… Lorraine Pâté lorrain Deep in Lorraine, every baker jealously guards their recipe for puff pastry pâté: golden pastry… Alsace Presskopf Alsatian brawn: cuts of pork set in parsley-flecked jelly, the discreet pride of the charcuteries of the… Pays de la Loire Rillauds d'Anjou Large chunks of pork belly browned in fat, the warrior emblem of Anjou charcuterie — a rictus of flavour… PGI Centre-Val de Loire Rillettes de Tours Hand-shredded pork, slowly cooked uncovered in its own fat until it takes on a golden colour and a… PGI Pays de la Loire Rillettes du Mans Pork charcuterie confit in its own fat, born on 18th-century farms in Sarthe and turned, in Connerré… Rhône-Alpes Rosette de Lyon As long as an arm, cylindrical and noble, Rosette de Lyon is the benchmark dry cured sausage of the… Nord-Pas-de-Calais Saucisse de Bergues ‘A recipe that arrived with the Spanish occupiers, kept secret for three centuries by a single family… PGI Franche-Comté Saucisse de Montbéliard Golden-smoked and fragrant with caraway — saucisse de Montbéliard is the queen of choucroutes and potées… PGILabel Rouge Franche-Comté Saucisse de Morteau In the secrecy of the tuyés, where fir smoke has risen slowly for centuries, the Belle de Morteau is… PGI Rhône-Alpes Saucisson de l'Ardèche In the Ardèche curing sheds where the air sweeps down from the Cévennes, the saucisson dries against a… PGI Midi-Pyrénées Saucisson de Lacaune Brother to ham in the charcuterie tradition of the Monts de Lacaune, saucisson sec is recognisable by… PGI Auvergne Saucisson sec d'Auvergne In the cool cellars of the Massif Central, hanging from iron hooks, saucisson sec d'Auvergne dries… PGI Corsica Saucisson sec de l'Île de Beauté — Salciccia Smoked over hardwoods from the Corsican maquis, dried in the open air of the island's mountains…