No one loves a maximalist style American charcuterie board more than we do. The thing is - it's not *actually* what would count as charcuterie here in France. On this week's episode, we are talking about what actually counts as charcuterie in France, and why the way we eat it today looks so different from how it’s traditionally served. Listen in as we break down the real meaning of charcuterie, from its linguistic roots to its role in preserving meat before refrigeration. Along the way, we dive into why the French don’t typically serve meat and cheese together, what makes a great saucisson, and the surprising story of hams aged in church bell towers. We'll dive into regional specialties from places like the Auvergne and Corsica, and break down common misconceptions about “charcuterie boards” as we know them today. From dry-cured sausages to slow-cooked spreads, this episode explores the regional diversity of French charcuterie, how climate shapes what gets made, and what to look for when choosing high-quality products. 🥓 CHARCUTERIE BREAKDOWN🥓 the meat we mention in this episode: Jambon de Paris (Cooked Ham) A lightly cured, unsmoked cooked hamWhere to find it: Any traditional charcuterie shop or grocery store Saucisson Sec (Dry-Cured Sausage) French-style dry-cured sausage, similar to salamiWhere to find it: charcutiers, markets, and specialty food shops, grocery storesHow to choose it (the “3 Fs”): Fleur → natural white mold on the outsideForme → irregular shape (natural casing)Ficelle → tied with string, not sealed with metal Jambon Cru (Dry-Cured Ham) Air-dried, salt-cured hamWhere to find it: Charcuteries, markets, wine bars, onlineNotable examples: Jambon de Bayonne (Basque region)Auvergne hams - sometimes aged in high-altitude environments, including church bell towers Corsican Charcuterie (Coppa, Figatellu, Lonzo) Herb-rubbed, dry-cured pork specialtiesWhere to find it: Specialty shops, Corsican producers, high-end charcuteriesTypes mentioned: Coppa → cured pork shoulder, marbled and richLonzo → lean cured pork loinFigatellu → fresh or dried sausage made with liver Pâté & Pâté en Croûte Ground meat mixture, traditionally baked in pastry (en croûte)Where to find it: Charcutiers, bistros, specialty food shopsNotable detail: Lyon hosts a world championship dedicated to pâté en croûte Terrine Similar to pâté, but baked in a dish without pastryWhere to find it: Charcuteries, markets, traditional restaurants Rillettes Slow-cooked, shredded meat mixed with fatWhere to find it: Charcuteries, markets, wine bars, grocery storesWatch full episodes in 4k on Youtube Follow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.
