Pates, mousses, confits and rillettes in the nature of cooked spreads, all made of meat, fish, poultry and fruits and vegetables; lardons being pancetta; cooked, smoked, cured and dried meats and sausages; cooked ham and poultry; edible oils and fats; truffle butters; and cornichons

'butter':42 'confit':3 'cook':10,25,33 'cornichon':44 'cure':27 'dri':29 'edibl':37 'fat':40 'fish':16 'fruit':19 'ham':34 'lardon':22 'made':13 'meat':15,30 'mouss':2 'natur':8 'oil':38 'pancetta':24 'pate':1 'poultri':17,36 'rillett':5 'sausag':32 'smoke':26 'spread':11 'truffl':41 'veget':21

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