Jambon de Vendée is a smoked, cured and boneless ham made from pig's meat in the French region of Vendée. The pigs used to get the final product are reared in the open air where they roam freely. The ham is hand rubbed with natural sea salt, a specific blend of herbs and spices (cinnamon, pepper, thyme and bay leaves) and brandy.

It is left to mature slowly, over the course of three months, wrapped in cloths and pressed between two wooden boards, when it develops its characteristic brown rind and rich, sweet, meaty flavors. After the drying, the smoking the ham is optional.

Brioche Vendéenne is a French braided brioche. The braids on its top are called barres in French. It is golden-colored and available in various shapes - round, oval, or in the shape of a stick. The brioche can never be sold frozen - only fresh, either whole or sliced into smaller pieces.

Préfou is a French specialty originating from the Vendée region. The dish is essentially garlic bread, made with a combination of a baguette, butter, garlic, and often parsley. The baguette is cut into slices so that the base remains whole, and the space between the slices is filled with the combination of butter, garlic, and parsley.