bon appetit!

Whatever you call it, it may be necessary to say it is a slice, quite possibly thin. To me, words like fillet and tenderloin evoke chunky bits of succulent meat, something you can sink your teeth into.

But the "filets de porc fumé" I find on supermarket shelfs are relatively thin slices of round pieces of meat. And the similar pieces of meat I have had in choucroute have been little thicker.

Of course you might also want to disguise the fact that it's a thin sliver of meat ... But you should remember that most French people will know they are getting a slice.

"Filet de bacon" is similarly a thin slice (thinner than British rashers), a piece of round bacon.

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Note added at 1 hr (2008-01-08 03:16:41 GMT)
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IOW, while the meat IS fillet of pork, all you get is probably a thin slice. Similarly, in both French and English, when used to describe a meal, "ham" (jambon frites) will probably mean a "thin slice" rather than a chunk, and definitely not "a ham". And in French, the slices will be thinner than in an English context (comparing like on like, French bistro/café food and pub food).

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Note added at 1 hr (2008-01-08 03:17:36 GMT)
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ShelVEs.