ProductS
Dry-cured Ham
Dry-cured ham consists of meat cuts from the hind leg of a salted and dried pig. The differing flavours and colours of dry-cured hams are attributable to each particular pig’s breed, diet as well as the way the meat has been salted, dried, eventually smoked and then aged. A FEW RENOWNED DRY-CURED HAMS • Bayonne ham PGI • Lacaune ham PGI • Auvergne ham PGI • Savoie ham PGI • Noir de Bigorre ham PDO • Basque Kintoa ham PDO SERVING SUGGESTIONS Cured ham stands strong as the emblem of “appetizers”, best savoured with a good glass of wine. Using a sharp knife, it can be cut into thin and translucent shavings. Served raw during cocktail hour, as an appetizer, as part of a crudité platter but also with cheese, cured ham makes for an exquisite match with many ingredients. ASSOCIATED RECIPES (ajouter les liens vers les recettes ci-dessous) Cook and dry-cured ham and veggie millefeuilles Dry-cured ham and risotto lollipops Spring buddha bowls with bayonne ham pig PAIRINGS Dry-cured ham & Mondeuse With its juicy acidity, crunchy tannins, notes of red plum and slightly peppery finish, the Mondeuse is a clear match for dry-cured ham. The perfect companion for when the aperitif gets a bit more serious. SUGGESTED WINES Which wines to enjoy with dry-cured ham ? Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings. In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings! ➜ White wines Prime dry-cured ham: Lirac appellation, Rhône Valley, France Alcohol abuse is dangerous for your health. Drink in moderation.
Cooked ham
Cooked ham (also called “white ham”) is prepared using meat from the pig’s hind legs. It is salted then steamed, braised, au torchon, with or without bone, or stewed. France is Europe’s leading producer of cooked ham, accounting for 28% of all European production. A FEW RENOWNED COOKED HAMS • Superior cooked ham • Braised ham • Cooked Torchon ham SERVING SUGGESTIONS Traditionally, ham is savoured in slices. But you can also try more novel approaches to cooking it. For instance, finely diced on skewers as aperitif snacks, or shredded into very thin slices and resting a top toasted bread with a touch of lightly salted butter, and embellished with a few pickles. ASSOCIATED RECIPES (ajouter les liens vers les recettes ci-dessous) Sweet-savoury flammekueche Lardon and gruyère muffins Charcuterie board PAIRINGS Cooked ham & Gin on the rocks A surprising but remarkably invigorating pairing! When served on the rocks and/or with tonic, the gin and its juniper aromas blend perfectly with the ham’s salty taste, offering a burst of freshness on the palate. Add a slice of cucumber to your drink and you’ll have springtime on your taste buds.
Dry-cured sausages
Saucissons secs are dry-cured sausages made from a mixture of meats (¾ lean meat and ¼ fat) chopped more or less finely, salted, seasoned and encased. The white powder that coats the sausage is called the flora. It can occur naturally or be the result of sprayed-on microorganisms, whose development during the curing process adds to the final taste and presentation. HERE ARE THE DIFFERENT TYPES OF SAUCISSONS, FROM THE ROUGHLY MINCED TO THE CHOPPED: • Mountain sausage, pure pork, exclusively encased in natural casings. • Dry sausage (small diameter). • Saucisson de ménage, the most common type of sausage. • The Rosette, also called fuseau, is the largest of all sausages. It weighs anywhere from 300 g to over 1 kg and is made throughout all of France. • The Jésus sec (“dry Jesus”), with a very large diameter (10 cm). A FEW RENOWNED SAUCISSONS SECS: • Ardèche dry sausage PGI • Sausages and dry sausages of Auvergne PGI • Sausages and dry sausages of Lacaune PGI SERVING SUGGESTIONS Also an emblem of cocktail hour and included on the classic charcuterie platter, the saucisson sec is served in very thin slices at room temperature. Cut into thicker slices of 1 to 2 mm, it’s always a hit with an aperitif or as an hors d’oeuvre. Diced, cut into julienne strips or sticks, it can also feature in the making of a savoury cake, a mixed salad or as part of a cheese platter. ASSOCIATED RECIPES Saucisson party Sausage, bocconcini and mango skewers Dry sausage and its vegetable skewer PAIRINGS Dry Sausage & Viognier Full-bodied, smooth and generous on the palate, the Viognier offers up strong notes of stone fruits, which support the dry sausage’s (saucisson) pronounced taste. The latter’s salty nature makes for an interesting contrast to the Viognier’s apricot aromas. SUGGESTED WINES Which wines to enjoy with dry-cured sausages? Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings. In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings! Red wines Lacaune dry sausage PGI Anjou appellation, Loire, France Jésus de Lyon sausage PGI Anjou appellation, Loire, France Alcohol abuse is dangerous for your health. Drink in moderation.
raw sausages
to grill
Sausages are charcuterie products whose casings are stuffed with minced meat, and are salted and seasoned differently according to recipe and region. Raw sausages to grill, pan fry or fry are perfect for summertime barbecues. CHIPOLATA Description: Chipolatas are made from pork sausage meat stuffed into a natural gut. Directions for use: Most often, it is cooked on the barbecue or pan-fried Preservation: Chipolatas should be kept in the refrigerator (between 0 and 4°). • If packaged in a shrink-wrapped tray, they can be kept for 6 days. • If packaged in a protective atmosphere, the shelf life can be extended from 12 to 20 days. • If bought freshly cut, these sausages should be consumed within 2 to 3 days. Chipolatas can also be frozen to increase their shelf life to 365 days. MERGUEZ Description: Originally from the Maghreb, merguez is traditionally made from beef and lamb meat stuffed into a sheep gut. The spices (chilli, cumin, paprika etc) give it its characteristic red color. Directions for use: Like the chipolata, the merguez is the preferred guest of barbecues but also a must for the famous couscous. The couscous is an emblematic dish of the traditional cooking of the Maghreb. It is composed of durum wheat semolina, chickpeas, vegetables, spices, olive oil, meat or fish. It can be served hot or cold. Preservation: Identical to that of the chipolatas SAUSAGE OF BIG DIAMETER Description: Large diameter sausages are made from the grinding and mixing of pork meat and fat (ham, shoulder, loin, belly, chopped bacon fat) stuffed into a natural casing. They can measure between 20 and 40mm in diameter. Advice for use: With duck confit, carrots, onions and of course white beans, the sausage will be the essential ingredient to make cassoulet. Preservation: The sausage can be kept for a week in the refrigerator (between 0 and 4°) but is best kept fresh. If dried, it can be kept for several months. This sausage can also be frozen to increase its shelf life to 365 days.
sausages and
dry-cured sausages
to cook
Sausages are charcuterie products whose casings are stuffed with minced meat, and are salted and seasoned differently according to recipe and region. Raw sausages that are steamed, smoked or not, and can be eaten poached as part of a cooked dish such as a hotpot or an Alsatian sauerkraut (Morteau and Montbéliard sausages), especially once winter comes around. SAUSAGE OF MONBELIARD IGP Description: Originating from the Franche Comté region, the IGP Montbéliard sausage is made from pork and natural gut. It has a minimum diameter of 25mm and forms a slight curve. It is distinguished from its cousins by its cold smoking process with softwood (fir and spruce) which can last from 6 hours to 5 days, and which gives it its so particular taste. Advice for use: It is recommended to plunge it in a pan of cold water and to let it cook for 20 to 25 minutes in simmering water. It is not recommended to prick it, so as not to let escape its characteristic smoked taste in the cooking water. It can also be grilled on the barbecue or pan-fried and eaten hot or cold. It goes perfectly with potatoes (steamed, sautéed, fried or mashed) Preservation: The Montbéliard sausage can be kept up to 3 weeks in the refrigerator if bought fresh. If it is packaged in a protective atmosphere, it can be kept for up to 45 days. This sausage can also be frozen to increase its shelf life to 365 days. SUGGESTED WINES Which wines to enjoy with cooked and raw sausages? Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings. In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings! Red wines Montbéliard sausage PGI: Lirac appellation, Rhône Valley, France MORTEAU SAUSAGE IGP Description: Also from Franche Comté, Morteau sausage is made from pork meat and natural gut. It also benefits from a PGI which recognizes the specific know-how linked to its smoking, the quality of the pig feed and the specificity of the Franche Comté region. Smoked in the same way as the Montbeliard sausage, this process can nevertheless last longer, between 24 hours and 7 days. It is also different from the Montbeliard sausage by its larger diameter, minimum 40mm. It is characterized by a thick mincing grain, a cylindrical and straight shape and an amber color. Advice for use: To preserve its soft, juicy and smooth texture, it is preferable to cook it in cold water without pricking it and to let it cook for 40 to 45 minutes in simmering water. The Morteau sausage can be eaten hot or cold and goes perfectly with a lentil dish such as a Petit salé aux lentilles du Puy but also in a pan-fried Franc-Comtois dish for example Preservation : Like the Montbéliard sausage, the Morteau sausage can be kept for up to 3 weeks in the refrigerator if it is bought fresh. If it is packaged in a protective atmosphere, it can be kept for up to 45 days. This sausage can also be frozen to increase its shelf life to 365 days. THE COOKING SAUSAGE Description : The cooking sausage is made like a traditional pork sausage stuffed into a natural casing. Its particularity lies in the selection of the best pieces of pork shoulder. This sausage can also be pistachioed or truffled. Advice for use : This one is cooked in the same way as the Montbéliard sausage or the Morteau sausage. Count about 40 minutes of cooking for a 450g sausage and 30 minutes for a 160g sausage. Once cooked, cut the sausage into 2cm thick slices and serve with potatoes and a piece of butter Storage: Cooked sausage can be kept for up to 15 days in the refrigerator (between 0 and 4°). It can also be frozen to increase its shelf life to 365 days. DIOT Description: The diot is a minced pork sausage flavored with nutmeg. Smaller in size, it measures between 10 to 15cm long with an average diameter of 5cm and can weigh between 180 and 200g Advice for use: Diots can be eaten dried but they are more usually cooked in white wine. They can be eaten hot with boiled potatoes, crozets, polenta or lentils. They can also be eaten cold with mustard or sliced into a salad or sandwich. Preservation: Diots should be kept in the refrigerator (between 0 and 4°). - If they are packaged in filmed trays, they can be kept for 6 days. - If they are packaged in a protective atmosphere, they can be kept from 12 to 20 days. The diot can also be frozen to increase its shelf life up to 365 days.
cooked sausages
Sausages are charcuterie products whose casings are stuffed with minced meat, and are salted and seasoned differently according to recipe and region. The most well known of the completely cooked sausages is the Knack, but you can also enjoy the cervelas, the cooked garlic sausage as well as cocktail wieners. Generally, cooked sausages are eaten as hors d’oeuvres. They are also featured in brioches, pastries, and can garnish salads and hot meals. They can also be enjoyed pan-seared,poached or roasted,depending on the variety. CERVELAS Description : The cervelas is a sausage made of pork meat mixed with crushed ice and blended very finely to create a homogeneous and creamy texture. Advice for use: Cervelat is often eaten as a salad with vinaigrette and onion. The cervelas obernois is a traditional Alsatian recipe which consists in making a slit in the cervelas to place a piece of cheese. The whole will be coated with bacon then fried. Preservation : Cervelat can be kept for 7 days in the refrigerator, carefully wrapped in its original packaging or in a plastic film. It can also be frozen. KNACK Description: The knack can be recognized by its light pink or red color. Between 12 and 14cm long, It is made from a mixture of pork and beef, sprinkled with cumin, and then stuffed inside a natural sheep casing. These sausages are then smoked with beech wood before being cooked. Advice for use: Knack generally goes very well with the whole cabbage family (green cabbage, white cabbage, cauliflower) for emblematic dishes such as sauerkraut. The best way to cook it is to plunge it 3 to 4 minutes in simmering water to prevent it from bursting during cooking. It can also be eaten cold as an aperitif or to accompany a salad. Preservation : It can be kept in the refrigerator for 6 to 15 days if bought fresh, and 14 to 28 days if packaged in a protective atmosphere Knack can also be frozen to increase its shelf life to 365 days. VIDEO Strasbourg Sausage English : https://youtu.be/ST4vFAqKm0Y / Vietnamien : https://youtu.be/d6ilODjHwY4 VIDEO Discovering Choucroute d’Alsace IGP Fr with En sub https://youtu.be/NfVoCvCaGak ASSOCIATED RECIPES Hot-dog Sausages with pears, apples and onions PAIRINGS Knack sausage & Beer A classic that’s especially celebrated by Alsatians. The bitterness of the beer quenches one’s thirst in between each salty bite of the sausage, thus requiring a second gulp. Even better than the chips and beer combo. White wines Knack sausage: Blaye Côtes de Bordeaux appellation, Bordeaux, France Alcohol abuse is dangerous for your health. Drink in moderation.
ANDOUILLE
AND ANDOUILLETTE
Andouille sausage and andouillette (literally “little andouille”) are among charcuterie products that are both low in fat and good sources of protein. They are made with components from a pig’s gastrointestinal tract, coarsely chopped, encased then cooked. Eventually, various spices, aromatic herbs and condiments are also added—these are the only authorized ingredients and additives. Andouille is a ready-to-eat product, without any preparation. After being stuffed in natural casings, andouillettes undergo cooking. SERVING SUGGESTIONS Andouille is traditionally served cold and cut into thin slices. Reheated, it pairs well with various toppings or can enhance the flavours of recipes it’s added to. Given that andouillette is pre-cooked, reheating is all that’s recommended prior to eating. To prevent it from bursting, gently prick it with a fork prior to cooking. Grilled, pan-fried or warmed in the oven, it goes well with a bit of mustard. ASSOCIATED RECIPES Basque andouillette pie fondant, lobster Pan-fried andouillettes with chanterelles Chablis andouillette with fondant carrots and herbs
pâtés and terrine
Liver pâtés, country pâtés, liver mousses or creams, terrines, preserves… The great variety of pâtés and terrines is due to the nature of the raw materials, the meats’ different preparation methods (seasonings, marinades) but also their mincing and cooking. Depending on the mood and inventiveness of the “chef”, pâtés can be dressed up with truffles or foie gras, with oranges in the case of duck pâté, with seasoning and particularly thyme for rabbit pâté, and with mushrooms and onions for country-style terrines. Herbs, especially parsley but also marjoram and sage, delicately enhance pâtés, whether they be pork or game. Some cooks use Guérande or Noirmoutier salt, peppercorns, berries, spices, or even alcohol (Armagnac, Cognac), a liqueur (juniper, for instance) or wine, contributing a particular flavour to their products. Small wonders that will leave you wanting more. A FEW RENOWNED PÂTÉS • Breton country-style pâté PGI SERVING SUGGESTIONS According to the mood, we like to savour a meaty and flavoursome country-style pâté on a slice of farmhouse bread, or a delicate liver mousse on a fluffy piece of toast. ASSOCIATED RECIPES Terrine forestière with cherries, raisins and ginger Terrines, pâtés and rillettes board Pâté and espelette chilli pepper pgi croquettes PAIRINGS Pâté en croûte & Cru Beaujolais Light with supple and silky tannins as well as crunchy red fruit notes, the Cru Beaujolais brings out the pâté en croute’s flavours. The refreshing wine’s bright acidity will whet your appetite and allow you to take many more bites. SUGGESTED WINES Which wines to enjoy with pâtés and terrines? Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings. In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings! Red wines Oven-roasted terrine à l’ancienne: Lirac appellation, Rhône Valley, France Country-style pâté à l’ancienne: Anjou appellation, Loire, France Hazelnut and lemon pâté en croûte: Lirac appellation, Rhône Valley, France White wines Pure duck mousse: Blaye Côtes de Bordeaux appellation, Bordeaux, France Alcohol abuse is dangerous for your health. Drink in moderation.
RiLLETTES
Rillettes are made from cooked meat selected and preserved slowly in their own fat, at moderate temperature. The chosen meat (pork,goose or duck) must be flavourful and mature to withstand the slow cooking. The meat is cooked very slowly in fat, somewhere between 4 and 6 hours according to recipes A FEW RENOWNED RILLETTES ➜ Rillettes de Tours PGI SERVING SUGGESTIONS Rillette dishes are synonymous with sharing and conviviality. Best served with delicious toasted bread and a few condiments, but also seasoned with spices such as pink peppercorns. To ensure your utmost enjoyment of rillettes, their tastiness and aromas, take them out of the fridge for about twenty minutes prior to eating. ASSOCIATED RECIPES Makis with cucumber and black sesame rillette Rillette tartare with crisp veggies Terrines, pâtés and rillettes board SUGGESTED WINES Which wines to enjoy with rillettes? Because the harmonious pairing of wines with charcuteries ranks among the french culture’s defining culinary unions, we couldn’t resist making a few unexpected recommendations of our own on the topic of charcuteries and red or white wine couplings. In fact, these suggestions will allow you to combine the celebrated charcuteries of our heritage with wines of character, and thus to be bold with unprecedented pairings! White wines Rillettes de Tours PGI: Blaye Côtes de Bordeaux appellation, Bordeaux, France Goose rillettes Lirac appellation, Rhône Valley, France Alcohol abuse is dangerous for your health. Drink in moderation.
meat-filled
pastries
These are charcuterie products that are wrapped in a pastry crust, then oven-cooked. Among the many examples of meat-filled pastries are the meat pie, the sausage in brioche, the friand, the tarte flambee or Flammkuchen, the quiche, the croque-monsieur, the hot dog, etc. SERVING SUGGESTIONS Often, all that’s needed is to heat the product in the oven and pair it with a salad to quickly and easily obtain a very good, balanced meal that will be appreciated by the entire family. ASSOCIATED RECIPES Zucchini, ham and goat cheese quiche Quiche bites with red pepper, cucumber, kiwi and mascarpone jelly Sweet-savoury flammekueche
boudin blanc
