Jamón
Jamón is a dry-cured pork leg, a national Spanish delicacy. There are two main types of this product: jamón serrano (Spanish: jamón serrano, 'mountain ham') and the more expensive jamón ibérico (Spanish: jamón ibérico, often called 'pata negra' – 'black leg'). They differ in the method and duration of preparation, and the most significant difference between jamón serrano and jamón ibérico is the breed of pigs and their diet. Externally, these hams can be distinguished by the color of the hoof: serrano has white, ibérico has black.
Jamón is produced throughout Spain except on the coast. Like Spanish wines, jamón has its own 'quality mark', guaranteeing that it is produced in a specific province and in compliance with consistent local standards (each province has its own).
Foie gras
Foie gras is a type of pâté made from the liver of a goose or duck that has been specially fattened. In France, the production of foie gras is regulated by national law. The product is officially recognized as part of the country's cultural and gastronomic heritage. In addition to France, foie gras is also produced in Hungary and Bulgaria.
Oysters
Oysters (lat. Ostreidae) are a delicacy from the family of marine bivalve mollusks. They have a very characteristic asymmetrical shell of irregular shape. They are among the most popular commercial groups of marine invertebrates. Among the largest producers of oysters are the USA, Japan, Portugal, Ireland, Canada, Australia, Norway, Spain, the Netherlands and France. It is the French oysters grown in the provinces of Normandy, Northern and Southern Brittany, Ré, Marennes d’Oléron and Arcachon that are especially prized by gourmets.
Norwegian salmon
Norwegian salmon is a valuable nutritious product with a high content of omega-3 fatty acids, regular consumption of which reduces the risk of heart disease, high blood pressure, depression, and asthma. It is one of Norway's most important commercial species and the foundation of the country's fish exports.
Mold cheese
Mold cheese (white and blue cheeses) are specially developed varieties produced with the addition of types of food mold harmless to the human body, which give such cheeses a particularly pungent aroma. The most popular types are Brie, Camembert, Roquefort, Gorgonzola, Cambozola, Danablu, Fourme d'Ambert, Dorblu, Stilton, Saint Agur, Parsifal, Bergader, Bavarian Blue cheese. France, Germany, Denmark and Italy are famous for producing such cheeses.
Prosciutto
Prosciutto (Italian: prosciutto translates as 'ham') is an Italian ham made from a leg of pork rubbed with salt. The most famous variety of prosciutto is Parma ham, which contains no other ingredients except sea salt. In other regions of Italy, pepper, garlic and other spices are used. For the production of prosciutto, pigs are specially raised, fed with fruits and corn. In the environs of Parma, where Parma ham is produced, they are fed with whey left over from Parmesan cheese production. The hind legs of the pig are first dry-salted, then aged for at least ten months. Only after that do they get firm, dry meat with an amazing aroma.
German sausages
German sausages are a staple of German cuisine. There are about forty main types of German sausages. The most popular and recognizable is the white Bavarian sausage Weisswurst. It is made from minced pork, fresh veal, bacon fat, egg white, lemon zest, onions and white pepper. In restaurants, it is usually served with sauerkraut and beer.