All dishes:

Cooked meats

Rillons

France. Touraine.
Pork belly browned and confit in fat.

Cooked meats

Small chitterling sausage with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cooked meats

Small chitterling sausage with Pont-Neuf potatoes

Sausage cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Cooked meats

Raw ham

Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Cooked meats

Lyon style cochonnaille

Pork charcuterie served as a first course.

Cooked meats

Papillot of andouillette

Cooked meats

Rillettes

Meat cooked long over low heat in its own fat.
Served cold.

Cooked meats

Roasted andouille from Guéméné with apple compote and white wine sauce

Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

Cooked meats

Sabodet

Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.

Cooked meats

Poultry paté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Cooked meats

Smoked ham

Cooked meats

Brioche sausage roll

Cooked meats

Delicatessen

Cooked meats

Chorizo

Pork sausage with paprika.

Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

Cooked meats

Lark pâté

Cooked meats

Pheasant pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Cooked meats

Rillettes

Pork meat cooked long over low heat in its own fat.

Cooked meats

Rabbit rillettes

Cooked meats

Trush pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Cooked meats

Lyon-style andouillette sausage

Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.

Cooked meats

Game animal pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.