Dictionary of French charcuterie
and the triperie
To Jean-Pierre Coffe, restaurateur and gastronomic columnist (1938-2016)
"We believe that there are sausages at the neighbor's, while there is not even no nail to hang them ”
Miguel de Cervantes, Don Quixote.
"See this bourgeois, see this scornful, who pretends to despise the best food, sausages with sauerkraut, fi, the villain! the proud! the damned! "
Stendhal, The Red and the Black.
On the French charcuterie routes
Throughout the year, cold cuts are omnipresent on French tables, both in brasseries and restaurants, and on domestic tables.
During the cold season, sausages are used for the preparation of many local or national winter dishes: sauerkraut, hotpot, pot au feu,…
If its name comes from the Latin word salsicius, derived from salsus (dirty), and designated, in Rome, pieces of minced meat preserved in salt, few words in the French language have given rise to a host of names to always designate more or less a sausage or a pâté.
We can quote, at random, cervelas, chipolatas, godiveau, figatelle, ficatellu, crepinette, diot, gendarme, longanisse, merguez, soubressade, sabodet, garlic sausage, beer sausage, Strasbourg sausage, Frankfurt sausage, sausage From toulouse, Morteau sausage, Montbéliard sausage, Viennese sausage, sausage with herbs or white wine, knack, mettwurst, schinkenwurst, cocktail sausage ...
Formerly a product with a festive connotation, consumed occasionally, cold meats are now fully integrated into our daily diet.
In 2014, the French consumed around 210 tonnes of sausages of all kinds, including in spite of the two-fold decrease in twenty years in the number of artisanal or traditional cold cuts. In 000, there were still some twenty thousand across France:
- 70 tonnes of frankfurter sausages et Strasbourg
- 12 tonnes of Toulouse sausages
- 6 tonnes of Montbéliard sausages
- 5 tonnes of Morteau sausages
- 4 tonnes of black sausages et white sausages
(CFCT figures - 2014. DU website CFTC)
The sausage processing method makes it possible to distinguish four main families of French sausages:
- Raw sausages for grilling, pan-frying or frying (for example the chipolata or merguez), ideal for barbecues in summer.
- Spreadable sausages made with meat (for example Alsatian mettwurst) or liver (the liverwurst)
- Steamed raw sausages, smoked or not, which are eaten poached in a cooked dish such as a stew or garnished sauerkraut, (Morteau sausage as well as Montbéliard), especially when winter arrives.
- Sausages cooked to heart the best known of which is the knack ou Strasbourg sausage, but also the tasty ones frankfurter sausages and sausage-cocktails.
In the four corners of France, France invites the gourmet and the hungry alike to a culinary walk on the road of the regions and their terroirs which offer a multitude of sausages attesting to often very old customs and which today consecrate knowledge. -make breeders and manufacturers.
French cold meats
- Offal
- Giblets
- Abignades
- Alibofis (suppressant)
- Alicuit
- allumette
- love affairs
- Anchor
- Dummy
- Andouille - The different varieties of andouille and their illustrations
- Andouille from Aire-sur-la-Lys
- Andouille from Brittany
- Andouille from Cambrai
- Charlieu andouille
- Andouille from Couvin
- Jargeau andouille
- Andouille de Revin
- Andouille de Vire
- Andouille from Val d'Ajol
- andouillette
- Andouillette - History and generalities of andouillette
- Andouillette: Craftsmen and manufacturers and anecdotes about the andouillette
- Rouen andouillette
- Burgundy andouillette
- Andouillette d'Alençon
- Andouillette from Arras
- Andouillette from Cambrai
- Andouillette from Clamecy
- Andouillette of Jargeau
- Andouillette from Saint-Pourçain
- Andouillette from Troyes
- Andouillette from Périgord
- Andouillette Lyonnaise
- Provencal andouillette
- Animals
- Arrosagaray
- Attriau
- Abomasum
- Caillette (suppressant)
- cansalade
- cassoulet
- Caecum
- Cervelas
- Brain (suppressant)
- Sausage
- Seafood delicatessen
- Corsican pork cold cuts and cured meats
- French charcuterie - List of regional French charcuterie specialties
- Hunter
- Chaudin
- Chipolatas
- Chorizo
- Choucroute
- Pig
- Pig
- Pig
- Cocktail (sausage)
- Heart (suppressor)
- Spice
- Candied
- Corsican coppa
- Corned beef
- Neck (offal)
- Rind
- Mutton balls
- Strainer
- Strainer
- Crest (abat)
- Cretons
- Stuffed Poitevin
- Liver
- Leaf (offal)
- Figatellu
- Filet of Saxony
- Finger food
- Liver - The cuisines of the liver around the world
- Liver (offal)
- Poultry liver
- Foie gras
- Foie gras - The different cooking methods of foie gras
- Foie gras - The different varieties of foie gras
- Veal strawberry
- Frankfurt (sausage from)
- Crack
- Friand
- Friand
- fricandeau
- Frisian
- Fritton
- Head cheese
- smoking
- Spindle
- Lorraine spindle
- Palace (abat)
- Pancreas (suppressant)
- Panning
- Breakdown
- Slipper
- Panse (suppressor)
- pansette
- Panzetta
- Perfect
- Pastrami
- Pastry
- Pâté - Characteristics of the main pâtés
- Potato Dough
- Goose pate
- Country pâté
- Breton country pâté
- Liver pate
- Rabbit pie
- Pezenas pâté
- Head pie
- Pie
- Gaume pâté
- Puppet pâté
- Paupiette
- Paving stone
- pemmican
- Pepperone
- Peritoneum
- Perugina
- Pézenas (small pâté)
- Black pie (pork)
- Foot (abat)
- Pigs foot
- Feet and bundles
- Pirozhki
- Udder (offal)
- Hog
- Porchetta
- Pormonese
- Pormonier
- pressing head
- Prisuttu (Corsican charcuterie)
- Pure pork
- Sabardine
- Sabodet
- Bag
- Bag of bones
- Sagi
- Lard
- Sainte-Menehould
- Salami
- Salamu (Corsican charcuterie)
- Salo
- Saltpetre
- Sauces for cold cuts
- Sausage
- Sausage - General information on sausage and the different types of sausages
- "Perch" sausage
- Sausage in oil
- Knife sausage
- White sausage
- Arconsat cabbage sausage
- Rind sausage
- Cumberland sausage
- Mortuary
- Strasbourg sausage
- Toulouse sausage
- Vienna sausage
- Vegetarian sausage
- Sausage
- Sausage - The different varieties of sausages
- Garlic sausage
- Brioche-style sausage
- Arles sausage
- Lacaune sausage
- Lyon sausage
- Tripe soup
- Tallow
- Next (tubular)
- Sapper apron
- Tendon
- terrine
- Head (offal)
- Calf's head (offal)
- Marbled head
- Head in a hurry
- Pacifier (suppressant)
- Toilet (butcher's shop)
- toque
- Tourtière from Lac-Saint-Jean
- Trenel
- Trescats
- Tricandillas
- Tripe - Tripe from other countries or regions
- Tripe
- Gut
- Tripe - History - preparation and preservation of tripe
- Tripe à la mode de Caen
- Tripe provencal style
- Tripe on a skewer from La Ferté-Macé
- Tripoux
- Trulle (sausage)
- Txistorra (Basque cuisine)