Jambonette
A jambonnette is a form of charcuterie composed of approximately equal parts of chopped pork and bacon enclosed in rind, moulded into a pear shape and cooked. It may also refer to stuffed ham or poultry leg. See also * Galantine * Jambonneau Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups. The same ... Notes French cuisine Bacon dishes Pork dishes {{Bacon-stub ...
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Bacon Dishes
The following is a list of bacon dishes. The word ''bacon'' is derived from the Old French word ''bacon'', and cognate with the Old High German ''bacho'', meaning "buttock", "ham", or "side of bacon". Bacon is made from the sides, belly, or back of the pig and contains varying amounts of fat depending on the cut. It is cured and smoked over wood cut from apple trees, mesquite trees, or hickory trees. Bacon is used as an ingredient or condiment in a number of dishes. Bacon dishes See also * Bacon mania * List of bacon substitutes * List of ham dishes * List of pork dishes * List of sausage dishes * List of smoked foods References {{DEFAULTSORT:List Of Bacon Dishes * Bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

Charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballotines'', '' pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The ''Food Lover's Companion'' says, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcuterie''." The 1961 edition of ''Larousse Gastronomique'' defines it as " e art ...
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Galantine
In French cuisine, galantine () is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poaching (cooking), poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult and time-consuming for the novice, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is ''galant'', or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the Louis, Marquis of Brancas and Prince of Nisaro, marquis de Brancas. In the Middle Ages, the term ''galauntine'' or ''galantyne'', perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and Black pepper, pepp ...
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Jambonneau
Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups. The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ..., shaped like a ham and braised. Such a preparation is called jambonneau as it has a shape similar to the pork or ham form. References {{reflist French chicken dishes French cuisine Pork dishes Culinary terminology ...
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French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ...
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