Charcuterie
Branch of cooking of prepared meat products, primarily from pork / From Wikipedia, the free encyclopedia
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For the appetizer, see Charcuterie board.
Charcuterie (/ʃɑːrˈkuːtəri/ ⓘ, shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ ⓘ, -EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.[1]
Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.[2]