The best French charcuterie
The top 3 according to 35 votes from people: Andouillette de Troyes · Jambon de Bayonne · Saucisse de Toulouse. (Updated Oct 7, 2018.)
Bayonne ham, Morteau sausage and Troyes andouillette: France's regional charcuterie, much of it under PDO or PGI.
Automatically translated (original in Français). See the original
Top 18
-
1
Andouillette de Troyes
Sausage of pork tripe.
-
2
Jambon de Bayonne
Dry-cured ham from the Southwest (PGI).
-
3
Saucisse de Toulouse
Fresh sausage for cooking.
-
4
Coppa de Corse
Dried pork neck (PDO).
-
5
Andouille de Guémené
Breton andouille with concentric rings.
-
6
Andouille de Vire
Smoked Norman andouille.
-
7
Lonzu
Corsican dried pork loin (PDO).
-
8
Figatellu
Corsican pork liver sausage.
-
9
Boudin blanc de Rethel
White pudding from the Ardennes (PGI).
-
10
Saucisson de l'Ardèche
Dry sausage (PGI).
-
11
Fouet catalan
Thin dry sausage from Roussillon.
-
12
Diot de Savoie
Savoy sausage cooked in white wine.
-
13
Prisuttu
Corsican dry ham (PDO).
-
14
Saucisse de Montbéliard
Smoked sausage from Franche-Comté (PGI).
-
15
Saucisse de Morteau
Smoked sausage from the Haut-Doubs (PGI).
-
16
Jambon sec des Ardennes
Ardennes dry ham (PGI).
-
17
Pâté de campagne breton
Rustic Breton pâté (PGI).
-
18
Jambon de l'Ardèche
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.
Is something missing?
Comments (1)
L'andouillette en tête, ça va faire grincer des dents, mais moi j'adore. AAAAA 5A obligatoire !