Katana VentraIP

Charcuterie

Charcuterie (/ʃɑːrˈktəri/ , shar-KOO-tər-ee, also US: /ʃɑːrˌktəˈr/ , -⁠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]

Terminology[edit]

The French word for a person who practices charcuterie is charcutier. The etymology of the word is the combination of chair and cuite, or cooked flesh. The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie."[3] Montagné in his 1938 edition of Larousse Gastronomique defines it as "[t]he art of preparing various meats, in particular pork, in order to present them in the most diverse ways".[4]

Charcuterie board

also known as cold cuts – Precooked or cured meats that are sliced and served cold or hot

Lunch meat

List of dried foods

List of smoked foods

 – Italian cured meat products predominantly made from pork

Salumi

Smallgoods

Kielbasa

Food preservation

Fermentation in food processing

Pickling

Brining

Curing (food preservation)

Smoking (cooking)

Food drying

Jambon sec des Ardennes

Embutido

. Garde Manger: The Art and Craft of the Cold Kitchen. 3rd ed. Hoboken, NJ: John Wiley & Sons, 2008. ISBN 978-0-470-05590-8.

The Culinary Institute of America

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Simon and Schuster, 2004.  0-684-80001-2.

ISBN

Ruhlman, Michael and Polcyn, Brian. . New York: W. W. Norton & Company, 2008. ISBN 978-0-393-05829-1.

Charcuterie: The Craft of Salting, Smoking and Curing

Enrique García Ballesteros:

Foods From Spain History: Charcuterie Through The Ages

PGI Consortium

Istituto Valorizzazione Salumi Italiani

Salumi Casalinghi - in Italian

Archived 2008-10-09 at the Wayback Machine from About.com

Salumi -- Italian Cold Cuts