French charcuterie has a rich variety ranging from traditional to modern pork products. In the long French food history, charcuterie has been developed into over 450 categories which are produced with fine workmanship to meet different consumption needs and taste requirement. France exports nearly 150 thousand tons of charcuterie annually with export value of about 0.68 billion Euro s. In 2014, FICT (French Charcuterie Association) launched a strategic plan: exporting charcuterie to China. At present, there are 6000 workshops and 295 industrialized manufacturers in France which are focusing on charcuterie production, with turnovers reaching 1.8 billion Euros and 5.7 billion Euros respectively.
So far, there are four French charcuterie companies that have been permitted to export products to China. They are Broceliande from Bretagne region, Delpeyrat from Aquitaine region, Sacor from Rouergue region and Bernaudeau from Loire region.
French charcuterie can be enjoyed as it is or after being cooked. There are 8 charcuterie families:
Le jambon sec
It is produced with hindquarter meat. After curing and drying, it usually takes 4 to 7 seven months of aging period. The most famous ham even needs as long as 36 months of aging. The most famous of this family include: Jambon de Bayonne, jambon de Lacaune, jambon d’Auvergne, jambon de Savoie, noir de Bigorre, jambon sec de Corse/ Prisuttu, and jambon sec du Kintoa.
Le jambon cuit
Le jambon cuit is hind leg meat cured and aged. It’s the most important kind of Charcuterie in France, accounting for 25% of the total production. France is the number one le jambon cuit producer in Europe, accounting for 28% of its total production. The most famous of le jambon cuit is Jambon de Paris.
Le saucisson sec
It’s produced with 3/4 lean meat (usually pork) and 1/4 fat minces salted and seasoned and then put into the casting. Dry sausages and dry ham are the kinds of Charcuterie with the highest protein content. Famous kinds of this family include: saucisse seche d’Auvergne, saucisson de Lyon, saucisse seche a la perche, saucisson de Lacaune, saucisson d’Arles, salami de Strasbourg, Salamu corse, Chorizo, etc.
Les saucisses cuites
Sausage can be produced in various ways. Les saucisses cuites is completely cooked mixture of lean meat and fact minces. The most famous kinds are Knack (saucisse de Strasbourg), saucisse de Francfort and saucisse cocktail.
Les saucisses a cuire
Les saucisses a cuire includes: les saucisses a cuire (to be baked or fried, such as Chipolatas and merguez, which is suitable for barbecue in summer); les saucisses a cuire (un-braised and un-smoked, such as saucisse de Morteau and saucisse de Montbeliard, which needs to be cooked thoroughly before consumption).
Les pates et rillettes
Les pates et rillettes includes pork liver paste, village meat paste, pork liver mousse, pure meat paste, etc. It has a rich variety with different ingredients, preparatory process (spice, marinade, etc.) and cooking method. It also has many kinds of packages such as plastic can, ceramic can, glass bottle and tinplate box. Famous kinds of this family include pate Breton, pate Rennais, pate Jurassien, pate forestier, rillettes du Mans, rillettes de Tours, etc.
Les andouilles et andouillettes
Roughly minced pig digestive tract (stomach and large intestine) is put into casting and then cooked to make les andouilles et andouillettes. Meat, fat, offal, salt, spice, vanilla and condiments can also be added in to the stuffing. Famous kinds of the family include: andouille de Guemene, andouille de Vire, andouille de Cambrai, andouille de Troyes, andouille de Jargeau, andouille Lyonnaise, etc.
Other charcuterie products
boudin noir (blood sausage), boudin blanc (Weiswurst), charcuterie patissiere (meat pie produced through putting wrapped pork meat stuffing into oven for baking)
