Charcuterie is cured meat and in France it is usually pork. Charcutieres can be either artisanal or industrial, and many small towns in the Loire Valley have an artisan charcuterie. Certain products are specialities of the area, such as rillettes (pulled pork paste) and rillons (slow cooked pork belly). Others, such as boudins (blanc or noir), garlic sausage, saucisson (dry cured sausage) and hams, are widely made and available everywhere.
A typical working man's plate of charcuterie.
The local French love charcuterie and in working men's restaurants it features heavily on the lunchtime buffet. If you like eating as the locals do and want to try some local cured meat,
email or use our
contact form. and we will include a restaurant that does a great range of charcuterie in your tour.
