Langotine: The word "langotine" is a neologism coming from langue and galantine (or ballottine). It's about […]
French cold meats
Garlic sausage
Garlic sausage: A garlic sausage, also called Paris sausage or Paris-garlic, is a charcuterie made from a […]
Small intestine
Small intestine: The small intestine is the part of the digestive system in humans and in mammals, located between the stomach and […]
Pancreas (suppressant)
Pancreas (suppressant): The pancreas is an annexed gland of the digestive tract, elongated, located behind the stomach, between the […]
Peritoneum
Peritoneum: nm (word coming from the Latin peritonaeum, from the Greek of the doctors peritonaion "what is stretched around"). […]
Mesentery
Mesentery: nm The mesentery is the fold of the peritoneum which connects the intestines (jejunum and ileum) to the wall […]
Mutton balls
Mutton balls: Mutton balls are a tripière specialty from Limousin and Périgord Vert, whose ingredient […]
Pigs foot
Pig's trotters: A pig's trotters (or pig's trotters) is an offal made from pig's trotters. The […]
Blood vessels
Blood vessels: Blood vessels are hollow tubes like pipes that carry blood around the body. The […]
Jesus of lyon
Jesus of Lyon Jesus of Lyon: Jesus of Lyon is a type of dry sausage, made from […]
Lyon sausage
Saucisson de Lyon Saucisson de Lyon: Saucisson de Lyon (or sausage from Lyon) is a large dry sausage, a specialty […]
York ham
York ham: York ham, of English origin, is today a flagship of French gastronomy. Prepared with the most […]
Smoked ham
Smoked ham: Smoked ham is made from the entire thigh of the pork. It can be cooked or raw. […]
West Indian blood sausage
West Indian blood sausage: West Indian blood sausage (or Creole blood sausage) is a small spicy black sausage, a specialty of Creole cuisine, […]
Tripe provencal style
Tripe à la provençale: Tripe à la provençale is a dish made from double-fat beef […]
Porchetta
Porchetta: Porchetta is a traditional culinary specialty from many regions of Italy and the Nice region, made from […]
Rillauds
Rillauds: Rillauds are a charcuterie specialty from Anjou. They are similar to other regional specialties, such as grattons or […]
Liver
Fetge: Fetge is a salted and dried pork liver. It is a culinary specialty of the Albi region […]
White Ham
White ham: See Jambon de Paris…. Hello, You must be a subscriber to read the rest of this article, its […]
smoking
Fumeton: Fumeton is dried mutton. It is made from the leg of a leg […]
Pig
Cochonou: Cochonou is a French brand of industrial sausage, belonging, like Justin Bridou, Aosta, Calixte, to the Aoste group, a subsidiary […]
Cretons
Greaves: nmpl. In charcuterie, cretons are residues of melted bacon (a term used especially in the north of […]
Salamu (Corsican charcuterie)
Salamu (Corsican charcuterie): The salamu (or U salamu), Corsican dry sausage, is distinguished by its slice of fairly color […]
Corsican pork cold cuts and cured meats
Corsican pork charcuterie and salting: Corsican pork charcuterie and salting is an important part of […]
Knife sausage
Knife sausage: Knife sausage is a fresh sausage made from pork whose […]
Tendon
Tendon: nm A tendon is a fibrous, pearly white connective (*) structure through which a muscle fits onto a bone. […]
Viscera
Viscera: In anatomy, the word “viscera” designates any organ contained in the cranial, thoracic and abdominal cavities: brain, […]
Ham with bone
Ham on the bone: Ham on the bone is a very popular piece of pork, quick to prepare, […]
Sauces for cold cuts
A sauce is a more or less liquid seasoning, hot or cold, which accompanies or is used to cook a dish. […]
Luxeuil ham
Luxeuil ham: Luxeuil ham is a top-of-the-range product of the traditional gastronomic charcuterie of Franche-Comté, […]