What began as a pre-industrial necessity to extend shelf life of food has become an integral part of France’s culture and heritage. Charcuteri­e products such as dry cured ham, sausages, terrines and rillettes are produced according to various manufactur­ing processes inspired by ancestral traditions, from cooking and salting, to drying and smoking. The many regional specialtie­s are home to more than 450 products, each a reflection of its terroir, history and climate. Look out for European official signs such as PDO and PGI that inform consumers of the products’ quality and traceabili­ty. For more informatio­n, visit www.europeande­licatessen­experience.com.

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