You’re Doing Charcuterie Boards Wrong (Here’s Why)

No one loves a maximalist style American charcuterie board more than we do. The thing is - it's not *actually* what would count as charcuterie here in France. On this week's episode, we are talking about what actually counts as charcuterie in France, and why the way we eat it today looks so different from how it’s traditionally served.

Listen in as we break down the real meaning of charcuterie, from its linguistic roots to its role in preserving meat before refrigeration. Along the way, we dive into why the French don’t typically serve meat and cheese together, what makes a great saucisson, and the surprising story of hams aged in church bell towers. We'll dive into regional specialties from places like the Auvergne and Corsica, and break down common misconceptions about “charcuterie boards” as we know them today.

From dry-cured sausages to slow-cooked spreads, this episode explores the regional diversity of French charcuterie, how climate shapes what gets made, and what to look for when choosing high-quality products.

🥓 CHARCUTERIE BREAKDOWN🥓 the meat we mention in this episode:

Jambon de Paris (Cooked Ham)

A lightly cured, unsmoked cooked ham
Where to find it: Any traditional charcuterie shop or grocery store

Saucisson Sec (Dry-Cured Sausage)

French-style dry-cured sausage, similar to salami
Where to find it: charcutiers, markets, and specialty food shops, grocery stores

How to choose it (the “3 Fs”):

Fleur → natural white mold on the outside
Forme → irregular shape (natural casing)
Ficelle → tied with string, not sealed with metal

Jambon Cru (Dry-Cured Ham)

Air-dried, salt-cured ham
Where to find it: Charcuteries, markets, wine bars, online

Notable examples:

Jambon de Bayonne (Basque region)
Auvergne hams - sometimes aged in high-altitude environments, including church bell towers

Corsican Charcuterie (Coppa, Figatellu, Lonzo)

Herb-rubbed, dry-cured pork specialties
Where to find it: Specialty shops, Corsican producers, high-end charcuteries

Types mentioned:

Coppa → cured pork shoulder, marbled and rich
Lonzo → lean cured pork loin
Figatellu → fresh or dried sausage made with liver

Pâté & Pâté en Croûte

Ground meat mixture, traditionally baked in pastry (en croûte)
Where to find it: Charcutiers, bistros, specialty food shops

Notable detail:

Lyon hosts a world championship dedicated to pâté en croûte

Terrine

Similar to pâté, but baked in a dish without pastry
Where to find it: Charcuteries, markets, traditional restaurants

Rillettes

Slow-cooked, shredded meat mixed with fat
Where to find it: Charcuteries, markets, wine bars, grocery stores

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