List regional specialities of pork-butchery
For the other regional specialities, to use the bonds within the framework below.
Alsace
- the Läwerwurst
- the Mettwurst
the Low-Rhine
- the Knack or sausage of Strasbourg
Haut-Rhin
Aquitanian
the Dordogne
the Gironde
Moors
Lot-et-Garonne
Yrénées-Atlantiques
Auvergne
- the Sausage of Auvergne
To combine
Cantal
Haute-Loire
Puy-de-Dôme
Basse-Normandie
Apple-brandy
Handle
Flowering ash
Burgundy
- the spotted Ham
Coast-with Or
Nievre
Saône-et-Loire
Yonne
Brittany
Coast-with Armor
Finistere
Ille-et-Vilaine
Morbihan
- the Andouille of Guéméné (Guéméné on Scorf, 56)
Center
Expensive
Eure-et-Loir
Indre-et-Loire
- the let us rillons of Tours
- the Rillettes of Turns
- the Andouillette vouvrillonne
Indre
Loir-et-Cher
Loiret
Champagne-Ardenne
the Ardennes
Paddle
- the Andouillette of Troyes
Haute-Marne
the Marne
Corsica
Corse-du-Sud
Haute-Corse
DOM-TOM
Guadeloupe
Guyana
Martinique
- the Blood pudding West-Indian
- the White pudding West-Indian
the Meeting
- boucanée Sausage or Boucané
Franche-Comté
Doubs
- the Sausage of Morteau, the Jesus de Morteau smoked, the Sausage of Montbeliard
Haute-Saône
the Jura
- the Braisi smoked (ox)
Territory of Belfort
High-Normandy
the Eure
Seine-Maritime
Ile-de-France
the Essonne
Hauts-de-Seine
Paris
- the Ham of Paris
Seine-et-Marne
Seine-Saint-Denis
the Valley-of-Marne
Val-d'Oise
Yvelines
Languedoc-Roussillon
Aude
Gard
Herault
Lozere
the Eastern Pyrenees
the Limousin
Corrèze
Digs
High-Vienna
Lorraine
Meurthe-et-Moselle
Meuse
the Moselle
the Vosges
the Midday-Pyrenees
Ariège
Aveyron
Gers
Haute-Garonne
Hautes-Pyrénées
Batch
Tarn-et-Garonne
Tarn
Nord-Pas-de-Calais
Northern
Pas-de-Calais
Country of the Loire
Loire-Atlantique
Maine-et-Loire
Mayenne
the Sarthe
- Rillette of Mans
the Vendée
Picardy
Aisne
Oise
Somme
Poitou-Charentes
Charente-Maritime
Charente
Two-Sevres
Vienna
Provence-Alp-Coast of Azure
Alp-of-High-Provence
the Alpes-Maritimes
Rhone delta
- the Sausage of Arles
Hautes-Alpes
VAr
Vaucluse
the Rhone-Alps
Ain
Ardeche
Drome
Isere
-
the Murson of Walls
-
the ganefles
-
stuffed the
-
ears of ass
-
the meat pie of the plate mateysin
the Loire
the Rhone
- the Let us scrape Lyons, the darling, the Rosette of Lyon, the Saucisson of Lyon
Savoy
-
the diot (sausage to be cooked)
- the smoked ham of Savoy
- Various decorated nut or bilberry or cheese sausages
- the sausage with the cabbages
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