Strolling Through a French Pork Stall: Black Blood Sausage, Sausages, and Sliced Pork Snout
The French summer holiday isn't over yet, and today the market felt a bit quiet, with only a quarter of the usual number of vendors open. Luckily, today I only needed to go to the pork stall. The one I usually go to wasn't open, so I visited another one I'd never been to before.
In France, pork stalls don't just sell fresh pork; they also sell processed meat products commonly known ascharcuterie. The French word charcuterierefers to meat-based processed foods made mainly from pork, though it also includes beef, lamb, and poultry, usually with salt as the main seasoning and preservative. As for the cuts, these include the head, feet, and offal, among others. In Chinese, this word is sometimes translated as "delicatessen," but that's not very accurate, since sausages can't be classified as delicatessen. Here, let's just call it "processed meat products," wordy as that may be.
Today's main goal was to try something new—and buy some sausages. Their display case showed four kinds, and I bought two of them: original flavor and herb flavor. As for the other two, there was no chance this time, so I'll just have to come back another day.
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