Charcuterie
Charcuterie is the French craft of turning pork and other meats into cured, cooked and potted specialities: saucisson, jambon, pâtés, rillettes and sausages for the pan. Epicerie Corner's charcuterie range brings together these everyday French favourites, plus Italian and Spanish cured meats, from brands such as Fleury Michon, Herta, Tradilège and Saint Azay, with delivery across the UK.
What Is French Charcuterie?
The word comes from chair cuite, "cooked flesh", and in France it covers a whole family of prepared meats, traditionally made from pork. Charcutiers split it into two broad groups. Salaisons are preserved with salt and air-drying: saucisson sec, jambon sec (dry-cured ham), rosette and coppa. Charcuteries cuites are cooked: jambon blanc, pâtés, terrines and rillettes. Alongside these sit fresh and smoked sausages, such as Morteau, Montbéliard, knacks and boudin, which are heated or cooked at home.
Modern French charcuterie also includes poultry, duck and beef: sliced chicken and turkey breast, duck rillettes, dried beef. In France it turns up at almost every meal, from the evening apéro and the lunchtime baguette to quiches, salads, a choucroute or a shared board with cheese and wine.
Types of Charcuterie in Our Range
Saucisson, Rosette and Dry Sausage
Dry sausage is the backbone of a French apéritif. There are whole sausages to slice yourself, such as the Cochonou family saucisson and Justin Bridou's Baton de Berger, regional sausages from Nos Regions (Auvergne, Savoie, the Pyrenees, the Cévennes) and ready-sliced packs from Saint Azay, including versions with pistachio, hazelnut or Comté. The Saint Azay Lyon Rosette is a sliced take on the Lyonnais classic. For the full choice of whole sausages, see Saucissons and Chorizo.
Chorizo, Fuet and Other European Cured Meats
Spanish chorizo comes sweet or strong, whole or sliced, alongside Catalan fuet, lomo and Serrano ham. From Italy there is Prosciutto di Parma, coppa, speck, pancetta, mortadella and bresaola, plus Bündnerfleisch (Swiss air-dried beef) from Aoste and Saint Azay.
Jambon Cru and Cooked Ham
Dry-cured ham includes Bayonne ham from Delpeyrat and Saint Azay, Auvergne, Savoie and Périgord hams from Nos Regions, and Aoste ham in large or thin slices. For cooked ham there is Madrange jambon blanc and Fleury Michon's Simply Good Ham, while diced ham and allumettes (matchstick-cut ham or bacon) are ready for quiches, pasta and omelettes.
Pâtés, Terrines, Mousses and Rillettes
The potted side of the range includes rillettes du Mans from Bordeau Chesnel, Tradilège and Prunier, duck, goose and chicken rillettes, country terrines from Madrange and Prunier, duck and liver mousses, and regional dishes such as the Flemish potjevlesch, a terrine of pork, chicken and rabbit set in jelly. More choice is in Rillettes and Pâtés.
Sausages, Boudin, Lardons and Sliced Poultry
To cook: Morteau and Montbéliard sausages, smoked diots from Savoie, Herta Knacki and Alsace knacks, boudin blanc de Rethel, black pudding with onions and andouillettes, with Andouille de Vire to slice and serve cold. Lardons come from Herta, Madrange and Tradilège, and poultry lardons from Le Gaulois. Sliced chicken and turkey breast and roast pork from Fleury Michon, Le Gaulois and Père Dodu complete the everyday range.
How to Choose Charcuterie
- Cured or cooked: cured meats such as saucisson and jambon cru have a firm texture and concentrated flavour, ideal for a board; cooked ham, roast meats and poultry slices are milder and suit sandwiches and lunchboxes.
- Whole or sliced: a whole saucisson sliced at the table is part of the apéro ritual, while pre-sliced packs and chiffonnades are quicker to lay out.
- Origin labels: some products carry a PGI (IGP) or Label Rouge mark, such as the Prunier Rillettes du Mans Label Rouge. Where a label applies, it appears in the product name.
- Salt and recipe: several brands offer reduced-salt (-25%) and nitrite-free versions of ham, chicken breast and lardons; check each pack for details.
- Meat and diet: chicken, turkey and duck products are an option if you avoid pork. For certified halal products, browse Halal Charcuterie.
How to Build a Charcuterie Board
A French board, or planche, is about contrast. Aim for one or two dry sausages, a cured ham, something spreadable such as rillettes or a mousse, and a sliceable terrine. Slice saucisson thinly and loosely fold the ham so it is easy to pick up. Take the meats out of the fridge 15 to 20 minutes before serving so their flavour opens up, and avoid leaving the board at room temperature for more than about two hours.
In France, charcuterie is served with fresh baguette rather than crackers. Add cornichons, olives and mustard from Jarred Olives, Pickles and Antipasti to cut through the richness, and a few cheeses for a mixed board. As a starter, a common guide is 60 to 85g of meat and cheese combined per person; plan more if the board is the meal.
Charcuterie FAQs
Do you eat the skin on saucisson?
It depends on the casing. A natural casing, made from pork intestine, is edible and many people leave it on for its texture. Artificial casings in collagen or cellulose are usually peeled off, and anything plastic must be removed. If you are unsure, slice the saucisson first and then peel each slice, which is much easier than peeling the whole sausage.
How long does charcuterie keep once opened?
Keep opened packs in the fridge, wrapped or in an airtight container, and follow the time given on the pack. As a general rule, opened saucisson and sliced cured meats should be eaten within a few days, and cooked ham, pâtés and rillettes within two to three days. Some whole dry sausages can be kept in a cool, dry place before opening when the label allows it.
What is the difference between pâté, terrine and rillettes?
Pâté is meat and fat ground into a smooth or coarse mixture, often eaten spread on bread. A terrine is a similar mixture cooked in a mould and served in slices. Rillettes are different: the meat, usually pork, duck or goose, is slow-cooked in its own fat, then shredded and mixed with that fat, giving a fibrous, spreadable texture. Rillettes du Mans come from Le Mans in the Sarthe.
How do you cook Morteau sausage?
Morteau and Montbéliard are smoked sausages from Franche-Comté that need cooking before eating. Poach the sausage whole in barely simmering water for around 25 to 30 minutes, then slice it warm. Serve it with potatoes, green lentils, sauerkraut or in a potée. The Nos Regions Morteau PGI sausage is made with pork from the Jura massif in a natural casing.
Charcuterie
More About Charcuterie
Charcuterie is the French craft of turning pork and other meats into cured, cooked and potted specialities: saucisson, jambon, pâtés, rillettes and sausages for the pan. Epicerie Corner's charcuterie range brings together these everyday French favourites, plus Italian and Spanish cured meats, from brands such as Fleury Michon, Herta, Tradilège and Saint Azay, with delivery across the UK.
What Is French Charcuterie?
The word comes from chair cuite, "cooked flesh", and in France it covers a whole family of prepared meats, traditionally made from pork. Charcutiers split it into two broad groups. Salaisons are preserved with salt and air-drying: saucisson sec, jambon sec (dry-cured ham), rosette and coppa. Charcuteries cuites are cooked: jambon blanc, pâtés, terrines and rillettes. Alongside these sit fresh and smoked sausages, such as Morteau, Montbéliard, knacks and boudin, which are heated or cooked at home.
Modern French charcuterie also includes poultry, duck and beef: sliced chicken and turkey breast, duck rillettes, dried beef. In France it turns up at almost every meal, from the evening apéro and the lunchtime baguette to quiches, salads, a choucroute or a shared board with cheese and wine.
Types of Charcuterie in Our Range
Saucisson, Rosette and Dry Sausage
Dry sausage is the backbone of a French apéritif. There are whole sausages to slice yourself, such as the Cochonou family saucisson and Justin Bridou's Baton de Berger, regional sausages from Nos Regions (Auvergne, Savoie, the Pyrenees, the Cévennes) and ready-sliced packs from Saint Azay, including versions with pistachio, hazelnut or Comté. The Saint Azay Lyon Rosette is a sliced take on the Lyonnais classic. For the full choice of whole sausages, see Saucissons and Chorizo.
Chorizo, Fuet and Other European Cured Meats
Spanish chorizo comes sweet or strong, whole or sliced, alongside Catalan fuet, lomo and Serrano ham. From Italy there is Prosciutto di Parma, coppa, speck, pancetta, mortadella and bresaola, plus Bündnerfleisch (Swiss air-dried beef) from Aoste and Saint Azay.
Jambon Cru and Cooked Ham
Dry-cured ham includes Bayonne ham from Delpeyrat and Saint Azay, Auvergne, Savoie and Périgord hams from Nos Regions, and Aoste ham in large or thin slices. For cooked ham there is Madrange jambon blanc and Fleury Michon's Simply Good Ham, while diced ham and allumettes (matchstick-cut ham or bacon) are ready for quiches, pasta and omelettes.
Pâtés, Terrines, Mousses and Rillettes
The potted side of the range includes rillettes du Mans from Bordeau Chesnel, Tradilège and Prunier, duck, goose and chicken rillettes, country terrines from Madrange and Prunier, duck and liver mousses, and regional dishes such as the Flemish potjevlesch, a terrine of pork, chicken and rabbit set in jelly. More choice is in Rillettes and Pâtés.
Sausages, Boudin, Lardons and Sliced Poultry
To cook: Morteau and Montbéliard sausages, smoked diots from Savoie, Herta Knacki and Alsace knacks, boudin blanc de Rethel, black pudding with onions and andouillettes, with Andouille de Vire to slice and serve cold. Lardons come from Herta, Madrange and Tradilège, and poultry lardons from Le Gaulois. Sliced chicken and turkey breast and roast pork from Fleury Michon, Le Gaulois and Père Dodu complete the everyday range.
How to Choose Charcuterie
- Cured or cooked: cured meats such as saucisson and jambon cru have a firm texture and concentrated flavour, ideal for a board; cooked ham, roast meats and poultry slices are milder and suit sandwiches and lunchboxes.
- Whole or sliced: a whole saucisson sliced at the table is part of the apéro ritual, while pre-sliced packs and chiffonnades are quicker to lay out.
- Origin labels: some products carry a PGI (IGP) or Label Rouge mark, such as the Prunier Rillettes du Mans Label Rouge. Where a label applies, it appears in the product name.
- Salt and recipe: several brands offer reduced-salt (-25%) and nitrite-free versions of ham, chicken breast and lardons; check each pack for details.
- Meat and diet: chicken, turkey and duck products are an option if you avoid pork. For certified halal products, browse Halal Charcuterie.
How to Build a Charcuterie Board
A French board, or planche, is about contrast. Aim for one or two dry sausages, a cured ham, something spreadable such as rillettes or a mousse, and a sliceable terrine. Slice saucisson thinly and loosely fold the ham so it is easy to pick up. Take the meats out of the fridge 15 to 20 minutes before serving so their flavour opens up, and avoid leaving the board at room temperature for more than about two hours.
In France, charcuterie is served with fresh baguette rather than crackers. Add cornichons, olives and mustard from Jarred Olives, Pickles and Antipasti to cut through the richness, and a few cheeses for a mixed board. As a starter, a common guide is 60 to 85g of meat and cheese combined per person; plan more if the board is the meal.
Charcuterie FAQs
Do you eat the skin on saucisson?
It depends on the casing. A natural casing, made from pork intestine, is edible and many people leave it on for its texture. Artificial casings in collagen or cellulose are usually peeled off, and anything plastic must be removed. If you are unsure, slice the saucisson first and then peel each slice, which is much easier than peeling the whole sausage.
How long does charcuterie keep once opened?
Keep opened packs in the fridge, wrapped or in an airtight container, and follow the time given on the pack. As a general rule, opened saucisson and sliced cured meats should be eaten within a few days, and cooked ham, pâtés and rillettes within two to three days. Some whole dry sausages can be kept in a cool, dry place before opening when the label allows it.
What is the difference between pâté, terrine and rillettes?
Pâté is meat and fat ground into a smooth or coarse mixture, often eaten spread on bread. A terrine is a similar mixture cooked in a mould and served in slices. Rillettes are different: the meat, usually pork, duck or goose, is slow-cooked in its own fat, then shredded and mixed with that fat, giving a fibrous, spreadable texture. Rillettes du Mans come from Le Mans in the Sarthe.
How do you cook Morteau sausage?
Morteau and Montbéliard are smoked sausages from Franche-Comté that need cooking before eating. Poach the sausage whole in barely simmering water for around 25 to 30 minutes, then slice it warm. Serve it with potatoes, green lentils, sauerkraut or in a potée. The Nos Regions Morteau PGI sausage is made with pork from the Jura massif in a natural casing.