EUROPE ON A PLATE

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.