French Bayonne Ham – Bone-in

What to eat in France? Top 9 Most Popular French cured hams

• Jambon de Lacaune. Tarn. France.
• Jambon sec de Corse. Corsica. France.
• Jambon Sec des Ardennes. Ardennes. France.
• Jambon d’Auvergne. Auvergne.
• Jambon de Vendée. Vendée.
• Jambon de l’Ardéche. Ardèche.
• Jambon du Kintoa. Pyrénées-Atlantiques.
• Jambon Noir de Bigorre. Hautes-Pyrénées.

While Spain and Italy may be some of Europe’s more famed cured ham producers, France offers food lovers some stellar versions. Of course, other regions are also renowned for their cured hams, including Jambon de Savoie, Jambon d’Ardèche and Jambon d’Auvergne.

Paris ham is made from pork that is boned, deveined and dressed, before being brined then cooked in a mould for several hours. For this, a stock generally made of juniper, coriander, cloves and a bouqet garni is used.

Black Forest ham originated in Germany and was originally manufactured by Hans Alder from Bonndorf in 1959. The original Black Forest ham is a variety of dry-cured smoked ham. It typically takes up to three months to produce from start to finish.

Hams are one of Germany’s most favorite meat products, both the air-dried, cured, prosciutto-like “raw ham” (Rohschinken) and the boiled, cured, pink “cooked ham” (Kochschinken). Or ham is used as open sandwich topper during evening bread meals (Abendbrot), along with mustard and fresh tomatoes, pickles or cucumbers.

Since 1997 the term “Black Forest ham” is a Protected Designation of Origin in the European Union, which means that anything sold in the EU as “Black Forest ham” must come from the Black Forest region in Germany.

Germany has many flavorful sausages, as does Spain and Mexico. But for sheer variety, the USA has some of the best.

Top 100 Most Popular sausages in the world

• Blood Sausage. Morcilla de Granada.
• Stew. Spetsofai. Thessaly.
• Technique. Chouriço assado. Portugal.
• Blood Sausage. Boudin noir aux pommes. France.
• Sausage. Alheira de Mirandela. Mirandela.
• Sausage. Medisterpølse. Denmark.
• Sausage. Salsiccia di Bra. Bra.
• Sausage. Salama da sugo. Province of Ferrara.

Which is the best sausage?

• Best sausage: Tesco Fire Pit Chorizo Sausages.
• Runner-up sausage: Piper’s Farm Natural Cumberland Sausages.
• Joint best lamb sausage: Swaledale Merguez Sausages.
• Joint best lamb sausage: Farmison & Co Lamb Merguez Sausages.
• Best sausage centrepiece: Waitrose Pork Chorizo Sausage Whorls.

Related Articles

• Applegate Naturals Classic Pork Breakfast Sausage.
• Jimmy Dean Original Pork & Turkey Heat ‘n Serve.
• Aidell’s Chicken and Apple Breakfast Links.
• Jones All Natural Fully Cooked Turkey Sausage.
• Johnsonville Original Recipe Breakfast Sausage.
• Fork In The Road Vermont Maple Syrup Breakfast Sausage.

Taste-wise turkey sausages are more customizable, because turkey has a natural mild meat taste, depending on the amount of herbs you add into the sausage mixture while pork has a more distinct meaty flavor.

Sausage patties are made up of ground sausage formed into a patty shape, hence the name. The ground sausage is pressed into thin, rounded discs and has no external casing. Breakfast sausage is ground and usually heavily seasoned with a blend of spices that includes some mixture of sage, thyme, salt, and pepper.

When it comes to breakfast meat, turkey sausage has long been viewed as a healthy alternative to pork sausage.

McDonald’s uses frozen pork sausage patties. I believe that they are made by Jimmy Dean, but I could be wrong. A few months ago I ordered a case of frozen Jimmy Dean sausage patties to serve at a special breakfast we prepared for our staff.

The good thing about most breakfast proteins – bacon, sausage, country ham, and other cured meats – is that they’re packed with flavor. The not-so-good news is that they’re also packed with sodium, calories, and often saturated fat.