Which common flavoring is typically paired with fatty meats in French cuisine?

Sage is a traditional herb often paired with fatty meats in French cuisine due to its robust, slightly peppery flavor that complements rich and oily dishes. The potency of sage helps to cut through the richness of fatty cuts, enhancing the overall taste experience. It is particularly effective in flavoring roasted meats, both in whole dishes and in stuffing mixtures.

In French cooking, herbs and seasoning play crucial roles in balancing flavors, and sage has a long-standing reputation for its compatibility with heavier meats like pork and duck. It adds a depth of flavor while also suppressing some of the greasiness associated with these richer meats.

Other options, while potentially used in various cuisines, do not have the same historical or traditional association with fatty meats in French culinary practices. For example, ginger tends to be more common in Asian dishes, cumin is often featured in Middle Eastern and Southwestern cuisines, and cardamom is more prevalent in sweet or spice-forward dishes, particularly in Indian cooking.