When in France, you will most likely come across the classic charcuterie platter. A wonderful meal which is so simple in form yet wonderfully complicated, it’s a meal which has been eaten in France for hundreds of years. It was the way to preserve meat before refrigeration; it’s now become a delicacy in its own right.
Saucisson Sec
Le Saucisson Sec
French salami, which is dry-cured, typically made of pork, but sometimes other meats are mixed in too. Covered in a skin which is usually removed before eating, the recipe contains a mixture of herbs and spices, but also, in some instances, fruit and nuts.
Le Pâté en Croûte
French for paste, pâté is usually made from liver, pork or game. This type of pâté is surrounded by a pastry crust and contains a savoury jelly.
Le Saucisson à l’ail
Garlic sausage, can be eaten with or without the skin. Pair it with some buttered bread to make the most of this flavoursome sausage.
Des Rillettes
Des Rillettes
A type of pâté, it looks like shredded pork meat, and usually comes in a jar with a layer of fat on top. As with normal pâté, it’s eaten spread on baguette.
L’Andouillette
Definitely an acquired taste, this sausage is made with tripe. It’s very strong, but one to say you’ve tried!
Galantine
This is meat, usually boned poultry, that is glazed with a gelatin and served cold. It’s wrapped and cooked in its own jelly.
Du Museau Vinaigrette
Tastes like ham, and it is indeed made from pork, but the snout. It’s typically served in a vinaigrette or other similar dressing.
Jambon de Bayonne
The French version of Italian prosciutto, a thinly sliced dry cured ham.
Terrines
Terrines
Similar to a pâté, but usually coarser. They are typically cooked in an earthenware container, but will most likely be served cold.
Of course, you shouldn’t forget the accompaniments! Your platter will normally come with..
Accompaniments
Des Asperges Blanches
White asparagus in a vinaigrette dressing
Du Céleri Rémoulade
Like a coleslaw, shredded celeriac covered with mustard and mayonnaise
And, of course, it’ll all come served with a fresh baguette, yum!
That will give you an idea of what to expect from a typical French charcuterie platter. And, of course, where best to eat charcuterie? When in Rome…
Of course, you’ll find many different regional variations as you travel through France, but wherever you are, it will be delicious!
Author
Rob Fearn
Editor - Alan Rogers Guides
Rob has been involved in the leisure industry since completing a BTEC in Travel & Tourism in 1993. Previous roles have included the promotion of tourism in Yorkshire and running a motorcycle touring company in the Australian Outback.
He is the General Manager at Alan Rogers Travel Group, responsible for the ongoing development of the Alan Rogers website and the publication of the Alan Rogers Guides and 'Destinations' magazine.
Rob has owned several caravans, and he regularly travels with his wife and young daughter in their VW Transporter, complete with a Tentbox roof tent. A keen cycling fan, Rob can often be found in a field in Belgium during the 'Spring Classics' season.
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