France, country of charcuterie?

64850 Views 28/07/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 In the statistics in which we excel in France, that of the craze around charcuterie, is on the rise: 95% of French people consume charcuterie, 65% of which at least once a week. We are also the biggest consumers in the world of dry sausage… We can be proud of our Terroir. 

 But if a majority of French people consume charcuterie, which are the most consumed or preferred?  of our dear compatriots from France? 

 1 – Cooked ham: the most consumed charcuterie 

 Cooked ham (which is also called ham on occasion) with or without rind, reduced in salt or without nitrite… is the most consumed charcuterie in France with more than 120,000 tonnes per year. Not for nothing that we love it: it is an integral part of our gastronomy with the famous ham and butter, croques monsieurs or just as a source of protein for a meal since it is an easy solution, let's face it. 

 2 – Dry sausages: kings of the aperitif 

 57% of French people admit to loving sausage. Whether it is drier, flavored with herbs, game, hazelnuts, smoked or simply plain; it is in the race to become the favorite charcuterie of the French. 

 This specialty of minced meat then preserved and refined in pig casings is particularly appreciated for aperitifs, although trends show a crazy rise in plates of fries or spreads. 

 3 – Raw hams: the nobility of refinement 

 36% of French people voted for this charcuterie, typical of the south-west of France. The most noble product but also among those that can be found in many other countries (Italy, Spain, Portugal to name a few). Noble because the refining of the ham takes several months in the cellars, even years, and depending on the type of pig and its diet, the price can quickly explode. 

 But what's good, when it melts on the tongue, or with a good piece of bread with butter. 

 In the best known, the famous Bayonne ham or the black of Bigorre for example. 

 With less votes but as much love from the French, we also find other charcuterie specialties 

 4 – Rillettes 

 The advantage of rillettes is that you can find all kinds of meat there: poultry, rabbit, pork, game... Originally from Le Mans (the famous Rillettes du Mans), you can now find them everywhere, with different specialties and aromas. The least noble basic product, we even find it with truffles. Everything is getting gentrified anyway. 

 Stored under vacuum in small jars and often topped with a thick layer of fat, rillettes keep for a long time and go wonderfully with crispy bread. 

 Be careful not to confuse rillettes with terrines and pâtés! 

 5 – Andouille and andouillette 

 Typically, without official statistics, we think we can say that andouille is one of the least appetizing deli meats for a good part of the French. It's greasy, not very aesthetic, it has a rather strong smell. But whether it's the andouille de Guéméné or the andouillette à la plancha/barbecue: it's a delight.