Christmastime in Les Halles with a display of traditional artisan cured meats on the pavement and inside a luxury charcuterie. This delicatessen has charcuterie specialities with a vast range of pork products, decorated hams, pates, sausages (saucissons), smoked streaky bacon at 8F 80 (poitrine fumee sans os), ribs (travers de porc), rillettes de la Sarthe (potted meat), boudins noirs (black pudding), choucroute cuite (cooked Sauerkraut). A price notice announces "pate de campagne parfume au cognac" - cognac flavoured pate - at 6F 95 a kilo. For Christmas the pork butchers sold chickens as well as their luxury charcuterie. There are four different types of scales for different products so as not to spoil the flavour when weighing. Photographer Harold Chapman recalls that this charcuterie was... "the only one there that I was able to squeeze in to do. I could not photograph everything - when I thought I had got something that could be true or maybe not I moved on - can't spend hours - no time." Quartier des Halles, 1er arrondissement, Right Bank, Paris, France, circa 1960s.