French charcuterie is a rich and varied tradition of cured meats, pâtés, terrines, and other preserved or prepared items. Here's a list of the main types of French charcuterie:

Cured Meats (Charcuterie Sèche)

1. Saucisson Sec - Dry-cured sausage, often flavored with garlic, pepper, or herbs.
2. Jambon de Bayonne - Air-cured ham from the Bayonne region.
3. Jambon de Parme - French-style cured ham inspired by prosciutto.
4. Coppa - Cured pork shoulder or neck, seasoned with spices.
5. Lonzo - Corsican cured pork loin.
6. Bresaola - Air-dried, salted beef (though of Italian origin, some French regions produce a version).
7. Pancetta - Rolled, cured pork belly (common in Corsica).

Cooked Meats (Charcuterie Cuite)

8. Jambon Blanc - French-style cooked ham, mild and tender.
9. Rillettes - Slow-cooked, shredded pork or other meats preserved in their fat.
10. Pâté en Croûte - Pâté baked in a pastry crust.
11. Fromage de Tête (Head Cheese) - Meat jelly made from pig’s head and gelatin.
12. Andouille - Sausage made from pork chitterlings and intestines.
13. Andouillette - Coarser sausage made from pork intestines.
14. Pâté de Campagne - Coarse country-style pâté.
15. Terrine - Mixture of meat, seafood, or vegetables cooked in a dish, often served cold.

Smoked or Salted Meats

16. Magret de Canard Séché - Salt-cured and air-dried duck breast.
17. Lardons - Small strips of smoked or salted pork used for cooking.

Blood-Based Charcuterie

18. Boudin Noir - Blood sausage flavored with onions, spices, and sometimes apples.
19. Boudin Blanc - White sausage made from pork, chicken, or veal, often with milk and breadcrumbs.

Offal and Organ-Based Charcuterie

20. Foie Gras - Rich liver pâté made from fattened duck or goose liver.
21. Caillettes - Sausages or meatballs made with pork, herbs, and sometimes greens.
22. Tripoux - Small packets of tripe, stuffed with vegetables and meat.

Regional Specialties

23. Figatellu - Corsican liver sausage.
24. Diot - Smoked pork sausage from the Savoie region.
25. Saucisse de Morteau - Smoked sausage from the Jura region.
26. Saucisse de Toulouse - Fresh pork sausage from the Toulouse region.
27. Noix de Jambon - Dried, seasoned pork knuckle from Auvergne.
28. Pastrami Basque - Basque-style spiced beef, cured and smoked.

Accompaniments

While not charcuterie in itself, items like cornichons (small pickles), mustard, and baguette are often paired with charcuterie to complete the experience.