Our food list :

Leg slice : thick, round slice cut crosswise from the shank.

Ham cooked on the bone, in a flavored broth.

Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.

Cream sauce : béchamel sauce with cream.

Served hot.

France. Bourgogne-Franche-Comté.

Ham that has been macerated in Burgundy wine lees for three to five weeks..

Served cold as an appetizer or as a starter.

Jambonneau : small ham or boneless shank.

Jambonneau : small ham or boneless shank.

Jambonneau : small ham or boneless shank.

Germany.

Sausage made from mashed liver with spices.

Marinated pork with garlic, oregano, paprika, and salt.