Pâté de Campagne (Country Pâté)

Rillauds d’Anjou, or Rillons de Touraine (Salted and Browned Pork Belly)

A Brine for Small Items

Jambon Persillé (Parsleyed Ham)

Mousse de Foies (Duck or Chicken Liver Mousse)

Saucisses au Vin Blanc (White-Wine Sausages for Raw Oysters)

Saucisses de Toulouse (Fresh Sausages)

Cervelas Lyonnais (Lightly Cured Sausage)

Fromage de Tête (Headcheese)

Rillettes de Tours