The Charcuterie in Preuilly-sur-Claise, in the main street.
In the window there is always an array of tempting prepared dishes. On this day there was anchovy pizza, quiche Lorraine, feuilleté jambon (ham in flaky pastry), feuilleté fromage chèvre frais (fresh goats cheese in flaky pastry), rillons (slow cooked cubes of pork), fillet of sole with Dieppe style sauce, paupiette de dinde aux champignons (turkey parcels with mushrooms), tongue in some sort of sauce, coquilles st jacques (a classic scallop dish), hachis parmentier (cottage pie), hard boiled eggs in aspic, salmon and prawns in aspic and sausages and beans, all made in house.
And in this cabinet we have baked custard, local goats cheeses (Pouligny St Pierre, Ste Maure de Touraine and Couronne Lochoise), wild boar paté with wild girolle mushrooms, grattons charentais (like rillettes, a type of pulled pork paste), persillé (parsley brawn -- the name means 'parsleyed', and also 'marbled'), rillettes de porc, plain sausages, brawn, two sorts of liver paté and pork fillet.
Bayonne ham is the most prestigious of French dry cured hams, and Vendéen comes a good second. Four wafer thin slices of ham to go with lunch will cost less than €2.