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CharcuterieS with the emphasis strictly on the plural – there’s not just ONE but MANY different charcuteries.

The vast diversity of raw materials, production methods, recipes and ingredients in France provides a huge palette of flavours and textures, creating endless recipes for varied, tasty and convivial mealtimes, that will have everyone reaching for more.

Eaten in moderation and as part of a healthy, balanced diet, charcuteries have earned their place on our mealtime menus.

While each category of charcuterie has its own nutritional values, the whole charcuterie family is characterised by:

  • Proteins with high biological value containing essential amino acids
  • Quality fats: 57% unsaturated fats, of which more than 12% polyunsaturates and virtually no trans fats.
  • High vitamin content, particularly B3, B6, PP and B12
  • Trace elements including heme iron, zinc and selenium.


[vc_Brique_Rose titre=”Key Fact” texte=”The French eat less charcuterie than some of their European counterparts: the average daily per capita charcuterie consumption in France is 31g, compared to 38g in Italy, and 52g in Spain and Germany (Source: INCA 2).”]

Committed French producers

To always remain one step ahead of consumer expectations in terms of health and nutrition, and deliver a range of quality foods, producers have made the following commitments:

Less salt, less fat

In 2010, charcuterie producers large and small signed the 1st voluntary commitment charter for progress towards healthy diets and have committed to reduce average salt and fat in charcuterie by 5%, setting maximum levels for the 9 most consumed categories of charcuterie: premium cooked ham, dry-cured ham, lardons, country pâtés, liver pâtés & mousses, pork rillettes, smooth-paste sausages, premium dry-cured sausages and pure pork dry-cured sausages. To this end, in 2015, charcuterie makers signed a new collective agreement aiming to extend this 5% reduction to 12 additional categories not included in the PNNS charter (French National Nutrition and Health Programme).

As a result they have reduced:

  • Salt content by 1,040 tonnes/per annum
  • Fat content in the major charcuterie categories by 2,836 tonnes/per annum

> Pour en savoir plus, la charte FICT est consultable sur le site du Ministère


Less nitrites

Using the very latest technological advances, producers have commited to reduce their use, in number and quantity alike.  The use of nitrites is kept to a strict minimum, while ensuring the microbiological safety (preventing botulism, salmonella and listeria) and the organoleptic quality of the products.

This commitment, at the wish of charcuterie makers, is clearly stated in the Code of Practice for charcuterie makers (French: Code des Usage de la Charcuterie, de la Salaison and des Conserves de Viande).  European legislation sets the maximum use of additives (nitrites) at no more than 150mg/kg.


[vc_Brique_Jaune titre=”Did you know ?” texte=”Charcuterie makers in France are the only producers in Europe to have set a maximum level that is 20% below the European legislation, at 120mg/kg.”]




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