France is the homeland of charcuteries
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Every region has its specialities, resulting in a mouth-watering smorgasboard of local delicacies, from Andouille de Guémené or Andouille de Vire and Andouillette de Troyes, to Boudin blanc de Rethel, Bougnette de Castres, Chichon, Fuseau Lorrain, Knack d'Alsace, Grillons Charentais, Jambon de Bayonne, Jambon de Paris, Lonzo Corse, Lucullus de Valenciennes, Pâté Breton, Rillettes du Mans, Rosette de Lyon, Saucisse de Toulouse and Tripoux d'Auvergne...and that’s just for starters! These prepared meats reflect different regions of France and are inextricably linked to their regional history and climate. With as many as 450 specialities in total, French charcuteries embody a centuries-old way of life, synonymous with pleasure, sharing and conviviality. They reflect creativity and consummate expertise.
« Caterpillars turn into butterflies, pigs into charcuterie , it’s the way of the world »François Cavanna -
Every region has its specialities, resulting in a mouth-watering smorgasboard of local delicacies, from Andouille de Guémené or Andouille de Vire and Andouillette de Troyes, to Boudin blanc de Rethel, Bougnette de Castres, Chichon, Fuseau Lorrain, Knack d'Alsace, Grillons Charentais, Jambon de Bayonne, Jambon de Paris, Lonzo Corse, Lucullus de Valenciennes, Pâté Breton, Rillettes du Mans, Rosette de Lyon, Saucisse de Toulouse and Tripoux d'Auvergne...and that’s just for starters! These prepared meats reflect different regions of France and are inextricably linked to their regional history and climate. With as many as 450 specialities in total, French charcuteries embody a centuries-old way of life, synonymous with pleasure, sharing and conviviality. They reflect creativity and consummate expertise.
« Everything has an end, except saucisson which has two »« Paul Claudel » -
Every region has its specialities, resulting in a mouth-watering smorgasboard of local delicacies, from Andouille de Guémené or Andouille de Vire and Andouillette de Troyes, to Boudin blanc de Rethel, Bougnette de Castres, Chichon, Fuseau Lorrain, Knack d'Alsace, Grillons Charentais, Jambon de Bayonne, Jambon de Paris, Lonzo Corse, Lucullus de Valenciennes, Pâté Breton, Rillettes du Mans, Rosette de Lyon, Saucisse de Toulouse and Tripoux d'Auvergne...and that’s just for starters! These prepared meats reflect different regions of France and are inextricably linked to their regional history and climate. With as many as 450 specialities in total, French charcuteries embody a centuries-old way of life, synonymous with pleasure, sharing and conviviality. They reflect creativity and consummate expertise.
« It doesn’t frighten me! Living is running the risk of dying! I eat everything, meat and charcuterie included, just for the sheer hell of it »Jean-Paul Kauffmann -
Every region has its specialities, resulting in a mouth-watering smorgasboard of local delicacies, from Andouille de Guémené or Andouille de Vire and Andouillette de Troyes, to Boudin blanc de Rethel, Bougnette de Castres, Chichon, Fuseau Lorrain, Knack d'Alsace, Grillons Charentais, Jambon de Bayonne, Jambon de Paris, Lonzo Corse, Lucullus de Valenciennes, Pâté Breton, Rillettes du Mans, Rosette de Lyon, Saucisse de Toulouse and Tripoux d'Auvergne...and that’s just for starters! These prepared meats reflect different regions of France and are inextricably linked to their regional history and climate. With as many as 450 specialities in total, French charcuteries embody a centuries-old way of life, synonymous with pleasure, sharing and conviviality. They reflect creativity and consummate expertise.
« I much prefer bread, pâté and saucisson to speed limits »«Jacques Chirac, L'auto –Journal, 1977 » -
Every region has its specialities, resulting in a mouth-watering smorgasboard of local delicacies, from Andouille de Guémené or Andouille de Vire and Andouillette de Troyes, to Boudin blanc de Rethel, Bougnette de Castres, Chichon, Fuseau Lorrain, Knack d'Alsace, Grillons Charentais, Jambon de Bayonne, Jambon de Paris, Lonzo Corse, Lucullus de Valenciennes, Pâté Breton, Rillettes du Mans, Rosette de Lyon, Saucisse de Toulouse and Tripoux d'Auvergne...and that’s just for starters! These prepared meats reflect different regions of France and are inextricably linked to their regional history and climate. With as many as 450 specialities in total, French charcuteries embody a centuries-old way of life, synonymous with pleasure, sharing and conviviality. They reflect creativity and consummate expertise.
« Pat’rillet’ism - the immeasurable love of French charcuterie »Alain Finkielkraut
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