From a French Charcuterie
Last year on the 31st December, Mr. H. and I were in the most beautiful little French village called Montreuil sur Mer buying cheese and charcuteries for our New Years dinner with Julien. First we went into the most gorgeous (and adequately smelling) cheese shop. This cheese shop actually appeared in my first post ever in this blog. I love cheese. Sometimes I’m a bit of a cheese monster.
Anyhow, we were a little short of time, so after the cheese shop, he went off to buy bread. I crossed the plaza and was to begin buying some different ham pieces, or charcuterie. What an experience,.. HELP! I was still quite unexperienced to all the amazing different products in a French charcuterie, so I was in a state of awe and at the same time didn’t know what was what. At the same time, my french was nul. The lady working there wanted to serve me, but I didn’t have a clue of what to say.
Since then, my French has drastically improved, though still far from perfection. We have now installed that in our household we are to speak alternate weeks in French and Spanish/English. Also in the last month, I have spent more time in France, so now I can now defend myself perfectly in a charcuterie.
Here are a few suggestions from my last trip into a French charcuterie.
1. Saucisson fumé à l’ail. This is a type of smoked – though it’s light pink and looks boiled – sausage with garlic. Apparently it’s quite a simple and common type of smoked sausage, though that does not take away from the fact that I have always found these to be utterly delicious.
2. Jambon au persil. This is a terrine type of cooked ham with parsley. The combination of flavours is great.
3. Terrine de campagne à la pomme et au Calvados. This terrine is made of duck, apple and Calvados. Calvados is a type of apple liqueur from Calvados, an area within Normandie. This liqueur is spectacular and surely must be within the best in the world of its type. You can guess then that the taste of this terrine is heavenly.
I don’t know which is my favourite. I love the saucison fumé à l’ail for its simplicity and the terrine de campagne a la pomme et au Calvados for its sophisticated flavour. The jambon au persil is really cool.
Which one would you choose?
Thank you for reading!