Charcuterie

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]

^ Ruhlman, 18.; The Culinary Institute of America, 3.
^ Ruhlman, 19.

[1] Ruhlman, 18.; The Culinary Institute of America, 3.

[Ruhlman,_19-2] Ruhlman, 19.

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