Charcuterie

Jambon Blanc Maison

This is a traditional French cooked ham, typically made in-house (“maison”). It’s boiled or slow-cooked, resulting in a tender, moist texture. It has a mild flavor, often seasoned with herbs and spices.

Mortadelle

Mortadella is a large Italian sausage made from finely ground pork, often studded with small cubes of pork fat and sometimes flavored with spices, black pepper, or pistachios. It’s similar in texture to bologna but richer and more flavorful, with a smooth, creamy mouthfeel.

Jambon de Bayonne

This is a cured ham from the Bayonne region of France, aged for several months. It has a deep, salty flavor and is comparable to prosciutto. The ham is typically dry-cured and air-dried, resulting in a firm texture and a complex taste.

Rosette de Lyon

A type of French salami from the Lyon region, Rosette de Lyon is a cured sausage made from coarsely ground pork, often flavored with garlic and black pepper. It’s aged and air-dried, developing a robust, savory flavor with a chewy texture.

Pâté de Campagne

Also known as country pâté, this is a rustic French pâté made from coarsely ground pork and sometimes other meats like veal or liver. It’s flavored with herbs, spices, and sometimes wine or brandy. Pâté de campagne has a hearty, earthy flavor and a coarse texture, often served as an appetizer with bread.

Prosciutto

Prosciutto is a dry-cured ham from Italy, typically sliced very thin. It has a sweet, salty, and savory flavor profile, and the texture is tender and slightly chewy. Prosciutto is often eaten raw (as in prosciutto crudo) and is popular in charcuterie plates, wrapped around fruits, or served with cheese.