The French have a real sense of terroir which is why rural French cooking is widely available. Typical French foods rely heavily on local products. Fresh apples, berries, haricot verts, leeks, mushrooms, various squash, and stone fruits are among the most commonly used products. Poultry, beef, lamb, and veal are readily available year-round; game meat is especially popular and abundant during the hunting season. No matter the location, France has an abundance of artisanal cheese and wine. Southern France features the rich, sophisticated flavors of mushrooms and duck as well as the herbs, tomatoes, and olives borrowed from neighboring Mediterranean cuisines. Northern France also showcases a remarkable assortment of tastes, focusing on farmhouse-style specialties using apples, dairy, pork, potatoes, sausage, and beer.