Rethel, France

The Rethel charcuterie that holds the original Boudin Blanc de Rethel recipe — written into the notarial deed when René and Marie-Louise Demoizet bought the shop in 1939 from a direct descendant of the sausage's 17th-century creator. Four generations later, Alban Thewys runs the kitchens that turn out roughly five tonnes of IGP boudin blanc a day from fresh French pork breast, Ardennes whole milk, and French eggs. The same line makes a black-truffle version for Christmas and a foie-gras one. The state recognized the operation as an Entreprise du Patrimoine Vivant in 2016.