charcuterie
Sign in to savethumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) 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.
Article
14 sectionsContents
- Terminology
- Products created with forcemeats
- Forcemeat
- Sausage
- Emulsified sausage
- Pâté, terrine, galantine, roulade
- Salt-cured and brined products
- Curing salt blends
- Seasoning and flavoring agents
- Fermented sausage
- See also
- Notes
- References
- External links
thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) 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.
Charcuterie is part of the garde manger chef's repertoire. In larger restaurants, a dedicated specialist known as a charcutier may prepare charcuterie instead of the garde manger. Originally intended as a way to preserve meat before the advent of refrigeration, meats are prepared today for their flavors derived from the preservation processes.