This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

Charcuterie

Charcuterie au marché d'Orange

The French know a thing or two about salting, curing and smoking every kind of meat and offal and making exquisite pâtés and terrines.

Andouille de Guémené

Brittany’s smoked chitterling sausage

andouillette

tripe or chitterlings sausage

bacon

smoked pork fillet

ballotine

stuffed deboned rabbit, fish or poultry in a roll

barde

bard

boudin

black or white ‘pudding’

brési

salt smoked beef

cervelas

saveloy

chipolatas

France’s most popular pork sausages

collet

cured pork neck

coppa de Corse

Corsican cured pork loin

couenne

pork skin and fat

crépinettes

minced meat wrapped in omentum

diot

little sausage from Savoy

enchaud

preserved pork

figatellu

Corsican pork liver sausage

fressure

boudin without the casing

friand

charcuterie in puff pastry

fricandelle

deep fried minced meat snack

fricandeau

minced meat in a caul, or a veal dish

fromage de tête

brawn or headcheese

fumé vosgien

smoked pork

fuseau Lorrain

a soft smoked sausage

galantine

cold stuffed meat, fish or poultry

galette-saucisse

Breton sausage rolls

gogue

blood and chard sausage

gras

fat

grillon

pork pâté from the Charente and Limousin

jambon

ham

jambon de Bayonne

cured ham from the Basque Country

jambon de Lacaune

ham from the Massif Central

jambon de Tonneins

a dish for travellers

jambon de Kintoa

acorn fed ham from the Basque Country

Jésus de Lyon

a really big saucisson

knack

Alsatian hot dogs

Landjäger

smoked and dried sausage

lard

bacon

longanisse

spicy or mild Spanish-style sausage

lonzu

cured pork fillets from Corsica

merguez

beef and/or lamb sausage

Mettwurscht

German-Alsatian sausage

palette fumée

cottage ham

papitou

fois gras in pâté

pâté

paste, literally

poitrine

pork belly or streaky bacon

pounti

savoury/sweet terrine from the Massif Central

prisuttu

Corsican cured ham

pâté lorrain

pâté in puff pastry

rillettes

meaty (or fishy) spread

rillons

pressed fatty pork

rosette

one of France’s favourite saucissons

rouzoule

porky little cake

sabodet

pig’s head sausage

saindoux

lard

salaisons

cured meats

saucisse

sausage

saucisse de choux d’Arconsat

cabbage sausage

Saucisse de Molène

smoked ‘algae sausage’

Saucisse de Montbéliard

essential in a choucroute garnie

saucisse de Morteau

smoked sausage

saucisse de Toulouse

the sausage of the southwest

Saucisse d’herbe

chard sausage

saucisson

dried sausage (usually)

saucisson brioché

sausage roll à la français

terrine

anything in a terrine pan

tripotxa

mutton sausage

txistorra

spicy chorizo style sausage

ventrèche

belly

xingar

Basque style pork belly

Text © Dana Facaros

Image by jean-louis zimmermann