The modern charcuterie board may be beautiful, but it isn't particularly French.

This week, Caroline and Emily unpack the world of French charcuterie, from saucisson and jambon to pâté, rillettes, and pâté croûte. They explain why cheese and charcuterie were traditionally served separately, how regional pork traditions shaped French cuisine, and why the Instagram charcuterie board would surprise many French diners.

Podcast Show Notes

• Why French people object to the term "charcuterie board"
• What charcuterie actually means
• France's major charcuterie traditions
• Jambon blanc, saucisson, and dry-cured ham
• The Three F's of identifying quality saucisson
• How French food culture values specialists and sourcing
• AOP, AOC, and IGP protections
• Basque, Auvergne, and ...