Discover the excellence of Europe’s charcuteries. They are a reflection of our land. They are closely linked to our history and climate. With 450 specialties, French charcuteries are the expression of a centuries-old art of living dedicated to simple pleasures, sharing and a convivial atmosphere. They are the result of high-calibre creativity and know-how.
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The Code des Usages de la Charcuterie lists all charcuterie recipes and codifies the practices of an entire profession, whether it be artisanal or industrial in scale. It ensures the continuity of traditional designations, while leaving plenty of room for innovation and the evolution of technologies as well as consumer tastes. The Code des Usages de la Charcuterie contributes to upholding a high level of quality, nutritionally and otherwise. It helps ensure that customers are properly informed and guarantees fair trade.
- Dry-cured hamDry-cured ham consists of meat cuts from the hind leg of a salted and dried pig.
- Cooked hamCooked ham (also called “white ham”) is prepared using meat from the pig’s hind legs.
- Dry-cured sausagesSaucissons secs are dry-cured sausages made from a mixture of meats (¾ lean meat and ¼ fat) chopped more or less finely, salted, seasoned and encased.
- Cooked and uncooked sausagesThese sausages are charcuterie products whose casings are stuffed with minced meat, salted and seasoned according to recipe and region.
- Andouille and andouilletteAndouille sausage and andouillette (literally “little andouille”) are among charcuterie products that are both low in fat and good sources of protein.
- Pâtés and terrinesThe great variety of pâtés and terrines is due to the nature of the raw materials
- RillettesRillettes are made from cooked meat selected and preserved slowly in their own fat, at moderate temperature.
- Meat-filled pastriesThese are charcuterie products that are wrapped in a pastry crust, then oven-cooked.