Product Usage Tips

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Charcuterie refers to all products, preparations, and specialties from the industry and trade of pork meat. These products hold an almost daily place in Europe, where consumers have incorporated charcuterie products into their diets.

 

There are numerous types of charcuteries in Europe, each with its own production method, taste, preparation, and tasting customs. In this article, we will explore six flagship products of European charcuterie and the customs associated with their use.

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1.    Dry Cured Ham

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Charcuterie is often associated with ham at first glance, indeed dry cured ham is a staple of European charcuterie. It is made from salted and dried pork meat, enjoyed in thin slices, and can be used in a multitude of dishes, sandwiches, and salads. Some types of dry cured hams can be considered "premium" products. The quality of a product will vary depending on its production technique and the rearing technique of the pig. Tasting raw ham is an art, one must first analyse its texture, then the quality of its fat before moving on to its flavours (salty, bitter, acidic, sweet, fatty, etc.).

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2.    Sausage

 

Sausage is a classic of European charcuterie. Made from minced and seasoned pork meat, it is then dried for several weeks or months. Sausage is often sliced thinly to extract all the flavours, and it can be served with fresh bread and cheese during convivial aperitifs. It is also used in many recipes, bringing a distinctive flavour to traditional dishes. But the best way to enjoy sausage is with a slice of bread, butter, and pickles.

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3.    Black Sausage

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Black sausage, also known as blood pudding or black pudding, is a specialty of European charcuterie. Made from pork blood, fat, and other ingredients, it has a dense texture and a strong taste. Black pudding is usually cooked and served hot, often accompanied by sautéed potatoes. It adds an unexpected touch to meals. For those fond of sweet-savoury combinations, it pairs perfectly with cooked apples.

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4.    Rillettes

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Rillettes are a preparation based on pork meat slowly cooked in its own fat, then shredded and mixed with spices. This melting and tasty texture makes it a delicious spread, often served on toast as an appetizer. Rillettes are traditionally associated with the Sarthe region in France, but they are enjoyed throughout Europe and perhaps beyond.

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5.    Morteau Sausage

 

Morteau sausage is a European charcuterie specialty originating from the Franche-Comté region in France. Made from smoked pork meat, it is then stuffed into a natural casing and slowly smoked over resinous wood. Its pronounced smoky flavour and firm texture make it a flagship ingredient of traditional dishes from Franche-Comté cuisine, such as potée or potato gratin.

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6.    Game Terrine

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Game terrine is a specialty of European charcuterie, particularly appreciated during festive meals. Prepared from game meats such as wild boar, deer, or pheasant, mixed with pork, eggs, spices, and herbs, it is slowly cooked in a terrine in a water bath. Served cold in thick slices, game terrine is often accompanied by jams or fruit jellies for a sweet-savoury pairing. All these charcuterie products hold a prominent place in European culinary traditions, offering a variety of tastes and textures. These flagship products reflect Europeans' attachment to charcuterie and shed light on their consumption habits and more broadly the customs associated with their tasting.

 

To enjoy all these products, we suggest preparing a charcuterie board that will allow you to spend a convivial moment with friends or family around European quality products.