Nouvelle-Aquitaine, France
Bayonne Ham
Jambon de Bayonne
Cured ham from the Basque country, similar to prosciutto, dry-cured with salt.
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Corsica, France
Corsican Coppa
Coppa
Cured pork shoulder from Corsica, aged and dried, deep red and well-marbled.
Corsica, France
Corsican Cured Loin
Lonzu
Corsican cured pork loin from chestnut-fed pigs, lean and flavorful.
France
Country Pate
Pate de campagne
Coarse country-style pork pate with herbs, served with bread and cornichons.
Paris, France
Paris Ham
Jambon de Paris
Paris-style cooked ham, pink, moist, and mild, thinly sliced for sandwiches.
France
Pate in Crust
Pate en croute
Pate baked in a pastry crust, decorative and refined, a charcuterie showpiece.
Nouvelle-Aquitaine, France
Pâté de Périgord
Pâté de Périgord is a rich, finely seasoned meat pâté associated with Périgord charcuterie.
France
Rillettes
Slow-cooked shredded meat preserved in fat, spreadable like pate.
Lyon, France
Rosette de Lyon
Dry-cured pork sausage from Lyon with an elongated shape and chewy texture.
France
Terrine
Meat mixture baked in a terrine dish, sliceable and elegant.