This is unhelpful, I know; might risk the appearance of mean-spiritedness when that is not the intention. But the title of the thread takes me to a couple of my favourite charcuteries in Ardeche, and it isn't the ham I miss so much as the terrines, pates, etc. Each visit, I come back with more than I should, like a kid in a pick-and-mix sweet shop, but not restrained by only having the funds for one bag of sweets. Oh, and then there's the rillettes, too. And perhaps some Ardeche specialities - some maouche and caillette. Some of those, some cornichons and good bread, and then curiously it really is all about the wine. No need to cook, nothing else needed, so many wines suited to the food that the choices open up, each to be flattered in a different way by the meat, and with the fat to transport the flavour, soften the texture, apply to the bread, and then be cut by the wine.
