What is the difference between boucherie and charcuterie

A patisserie will satisfy every sweet tooth! Read more about this facet of Paris food here. You could even buy a sandwich and macarons to enjoy a picnic under the Eiffel tower! The historical French love affair with cheese can be traced back as far as BC.

Traditionally, there were different types of French cheese — today there are close to 1, varieties. Can you imagine? In France, cheese is usually consumed after the main course and before the dessert. Pair it with a good glass of wine to begin eating like a Parisian! There are some more traditional, specific kinds of stores you will find in Paris such as boucherie, charcuterie, or poissonnerie.

People now can find all types of food in giant supermarkets, however French people enjoy the shopping at these traditional specialty stores for high quality products. They like to go to specific stores and searching for their ideal ingredients. This is where to go if you are looking for meat to prepare your next meal.

In France, a charcuterie is more like a deli that specializes in pork. Nowadays, you can usually buy the 2 types of meat at the same place. On top of that, you will usually find Charcuterie-traiteur or Boucherie-traiteur on the names of these stores which stands for selling prepared dishes and small catering Paris food inside.

They held it on the cane field. They would bring the pigs, and they would build a big fire, and the boucherie would begin. It was processing the meat, dividing it up, cooking it and packing stuff. It was a celebration, and everybody would come out to eat.

A party on the cane field where they worked so hard, and eating, drinking and having a good time. Grinding season and boucheries are staples of Louisiana culture. The former refers to the harvesting of sugarcane and its transport to local refineries to be ground into sugar. As the name implies, some animals and pigs in particular are about to have a very bad day.

It was less likely to spoil if the temperature was in the 30s. The men would take the sawhorses, line them up and lay plywood across them. The pigs would be cut up — every part would be used — and on those improvised tables, the meat would be separated. Two Cajun meats in particular that you might have run across are sausage and boudin.

They say nobody wants to know how sausage is made, but nobody is the boss of me, dear reader. Apparently things happen before that, though and, without going into the gory details which involve grinders and…parts , here is what you need to know.

If you have an assortment of meats and rice, you have a lot of options when preparing Cajun cuisine. One possibility is dirty rice, which is generally prepared with rice as the name suggests , as well as pork and chicken livers. Dirty rice is not the same as rice dressing, however. The latter is usually made with pork or ground beef and seasonings. The difference between sausage and boudin comes down to the fillings.

Sausage has, primarily, a meat-based filling with seasonings and the occasional vegetables for flavor. But boudin is all about the rice and pork filler.

In a very real way, boudin has nearly as much in common with rice dressing as it does with sausage. The dressing mix inside of boudin is much, much finer, however, than you would find in rice dressing. Rouses Markets can pick up the slack for you there. It may not display this or other websites correctly. You should upgrade or use an alternative browser. Quelle est la difference entre une boucherie et une charcuterie? Aupick Senior Member Strasbourg, France.

In a boucherie you can buy legs of lamb, steaks, chicken breasts, veal cutlets, and other, generally unprepared, types of meat. A boucherie is a butcher's. A charcuterie is more like a deli. Senior Member France. Bonjour JazzByChas!

Thanks, all Aupick, old man JazzByChas said:. Click to expand A la boucherie ou est-ce qu'il y a un autre magasin pour acheter la volaille? Merci d'avance. Suehil Medemod Tillou, France. Micia93 Senior Member in the center of France. That's hilarious -- it never would have occurred to me to look up poulterer, not a word we use in American English! I had found "volailler", but I don't remember from the times I've spent in France people talking about going "chez le volailler" which is why I posted the thread.