# The best French charcuterie

Bayonne ham, Morteau sausage and Troyes andouillette: France's regional charcuterie, much of it under PDO or PGI.

- 35 votes · 18 items
- Oct 7, 2018 · bricoleur_nantes
- https://even.best/en/l/2573/the-best-french-charcuterie

## Top 18

1. **Andouillette de Troyes** (4 · ▲4 ▼0) — Sausage of pork tripe.
2. **Jambon de Bayonne** (3 · ▲3 ▼0) — Dry-cured ham from the Southwest (PGI).
3. **Saucisse de Toulouse** (3 · ▲3 ▼0) — Fresh sausage for cooking.
4. **Coppa de Corse** (2 · ▲3 ▼1) — Dried pork neck (PDO).
5. **Andouille de Guémené** (2 · ▲2 ▼0) — Breton andouille with concentric rings.
6. **Andouille de Vire** (2 · ▲2 ▼0) — Smoked Norman andouille.
7. **Lonzu** (2 · ▲2 ▼0) — Corsican dried pork loin (PDO).
8. **Figatellu** (2 · ▲2 ▼0) — Corsican pork liver sausage.
9. **Boudin blanc de Rethel** (2 · ▲2 ▼0) — White pudding from the Ardennes (PGI).
10. **Saucisson de l'Ardèche** (2 · ▲2 ▼0) — Dry sausage (PGI).
11. **Fouet catalan** (2 · ▲2 ▼0) — Thin dry sausage from Roussillon.
12. **Diot de Savoie** (1 · ▲2 ▼1) — Savoy sausage cooked in white wine.
13. **Prisuttu** (1 · ▲1 ▼0) — Corsican dry ham (PDO).
14. **Saucisse de Montbéliard** (1 · ▲1 ▼0) — Smoked sausage from Franche-Comté (PGI).
15. **Saucisse de Morteau** (0 · ▲1 ▼1) — Smoked sausage from the Haut-Doubs (PGI).
16. **Jambon sec des Ardennes** (0 · ▲0 ▼0) — Ardennes dry ham (PGI).
17. **Pâté de campagne breton** (0 · ▲0 ▼0) — Rustic Breton pâté (PGI).
18. **Jambon de l'Ardèche** (0 · ▲0 ▼0) — Ardèche dry ham (PGI).

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.