The French know a thing or two about salting, curing and smoking every kind of meat and offal and making exquisite pâtés and terrines.
Brittany’s smoked chitterling sausage
tripe or chitterlings sausage
smoked pork fillet
stuffed deboned rabbit, fish or poultry in a roll
bard
black or white ‘pudding’
salt smoked beef
saveloy
France’s most popular pork sausages
cured pork neck
Corsican cured pork loin
pork skin and fat
minced meat wrapped in omentum
little sausage from Savoy
preserved pork
Corsican pork liver sausage
boudin without the casing
charcuterie in puff pastry
deep fried minced meat snack
minced meat in a caul, or a veal dish
brawn or headcheese
smoked pork
a soft smoked sausage
cold stuffed meat, fish or poultry
Breton sausage rolls
blood and chard sausage
fat
pork pâté from the Charente and Limousin
ham
cured ham from the Basque Country
ham from the Massif Central
a dish for travellers
acorn fed ham from the Basque Country
a really big saucisson
Alsatian hot dogs
smoked and dried sausage
bacon
spicy or mild Spanish-style sausage
cured pork fillets from Corsica
beef and/or lamb sausage
German-Alsatian sausage
cottage ham
fois gras in pâté
paste, literally
pork belly or streaky bacon
savoury/sweet terrine from the Massif Central
Corsican cured ham
pâté in puff pastry
meaty (or fishy) spread
pressed fatty pork
one of France’s favourite saucissons
porky little cake
pig’s head sausage
lard
cured meats
sausage
cabbage sausage
smoked ‘algae sausage’
essential in a choucroute garnie
popular smoked sausage
the sausage of the southwest
chard sausage
dried sausage (usually)
sausage roll à la français
anything in a terrine pan
mutton sausage
spicy chorizo style sausage
belly
Basque style pork belly
Image by jean-louis zimmermann