| Charcuterie (prepared meat products) |
Boudin Noir (Blood Sausage) Tarlets with Diced Pear
Country-style pâté
Cretons (Quebec Potted Pork)
Cretons - Reduced-fat version
Cretons for Candlemas
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, Restaurant Guy Savoy, France
Duck Breast and Foie Gras Sausage
Duck Paté
Easter Pâté - Berry, France
Gratin Vaudois with Sausage
Homemade Pork Rillettes
 Jacques Thorel, L'Auberge Bretonne, France
Little Puff Pastries with Dried Ham, Roasted Tomato and Chevre
Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices
Liver Paté in Madeira Aspic
Morteau Sausage with White Wine (France)
Paprika Sausage with Green Peppers and Tomatoes - Lecsó
Pelion Sausage - Spetsofai
Prosciutto with Roasted Artichokes and Red Peppers
Prosciutto with Roasted Asparagus and Arugula
Prosciutto, Bocconcini and Spinach Rolls
Rabbit and Rosemary Rillettes with Warm Potatoes and Shallots
Guy Savoy, Restaurant Guy Savoy, France
Rillettes and Sautéed Apple Bites
Rillettes on Endive Leaves
Sausage Rolls
Serrano Ham on Jellied "Menestra Cruda" - Jamôn serrano sobre menestra cruda gelatinosa
Pedro Subijana, Restaurant Akelare, Spain
Soft-boiled Egg with Andouille and Vegetable Loaf
Toad in the Hole
Vendée Ham with White Kidney Beans
Warm Potato Salad with Sausage, Lyon-Style
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