Cured Meats
Pâté de Périgord
Nouvelle-Aquitaine, France
Pâté de Périgord is a rich, finely seasoned meat pâté associated with Périgord charcuterie.
Original eatfuls sticker artwork
What it is
A closer look at Pâté de Périgord.
Pâté de Périgord is a rich, finely seasoned meat pâté associated with Périgord charcuterie.
What to look for
Know it when you find it.
At a charcuterie counter, choose a firm slice with a fragrant filling and a clean, savory finish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pâté de Périgord.
Nouvelle-Aquitaine, France
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Abált szalonna
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Crete, Greece
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Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Apochti
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Samtskhe-Javakheti, Georgia
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Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic