Jambon de Toulouse is a French ham which is salted and dried. It is eaten raw.

Made from coarsely chopped pork and flavored with pepper, this is perhaps the best known of all the French cooking saucisses. Similar to the British cooking sausage in appearance but slightly larger,

Cut into thin roundels.

Steak With Shallots in Red Wine Sauce in the Style of Albi (Entrecôte à l’Albigeoise) Pan-Sauteed Steak With Black Pepper, Armagnac, and Yellow Raisins (Steak au Poivre et aux Raisins Secs) Cassoule