"Charcuterie is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork."
An in-depth look at the craft of charcuterie, including methods for curing, smoking, and preserving meats.
Meat selection and preparation: Understanding different cuts of meat and how to prepare them for charcuterie.
Salt curing: Using salt to preserve meat and create different flavors.
Brining: Soaking meat in a solution of salt, sugar, and spices to add flavor and moisture.
Smoking: Using wood smoke to add flavor and preserve meat.
Sausage making: Creating different types of sausages and understanding the use of casings.
Pâté and terrine making: Creating meat spreads or loaves.
Air-drying: Hanging meat in a controlled environment to dry and cure.
Hams and bacon: Different methods of preserving pork.
Fat rendering: Extracting and using animal fat for cooking and preserving.
Pickling: Preserving meat and vegetables in a mixture of vinegar, salt, and spices.
Terrines: Terrines are a type of pâté that are made by layering finely ground meat or seafood with various herbs and spices into a mold or terrine and then baked.
Pâtés: Pâtés are a type of meat or liver spread that is often served as an appetizer or snack. They can be made with a wide variety of meats or liver and can be either cooked or raw.
Rillettes: Rillettes are a spread made from slow-cooked meat that has been finely shredded and mixed with fat. They are often served on toasts or crackers as an appetizer.
Sausages: Sausages are a type of charcuterie that are made by stuffing a casing with ground meat and various seasonings. There are many different varieties of sausages, including fresh, smoked, and dry-cured.
Salami: Salami is a type of dry-cured sausage that has been traditionally made in Italy for centuries. It is typically made from pork and seasoned with various herbs and spices.
Ham: Ham is a cured meat that comes from the hind leg of a pig. There are many different types of ham, including prosciutto, serrano ham, and Black Forest ham.
Bacon: Bacon is a type of cured meat that comes from the belly of a pig. It is typically sliced thin and fried or baked before serving.
Coppa: Coppa is a type of charcuterie that is made from the neck and shoulder of a pig. It is typically dry-cured and then sliced thin for serving.
Bresaola: Bresaola is a type of air-dried beef that is typically sliced thin and served as an appetizer or in salads.
Duck confit: Duck confit is a type of preserved duck meat that is typically slow-cooked in its own fat until it is tender and flavorful.
Foie gras: Foie gras is a type of pâté made from the liver of a duck or goose that has been specially fattened.
Terrine de Campagne: Terrine de Campagne is a type of rustic pâté that is typically made with pork, bacon, and liver.
"Charcuterie comes from the French words chair, meaning 'flesh', and cuit, meaning 'cooked'."
"Charcuterie is part of the garde manger chef's repertoire."
"Originally intended as a way to preserve meat before the advent of refrigeration..."
"...prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork."
"...prepared today for their flavors derived from the preservation processes."
"They are prepared today for their flavors derived from the preservation processes."
"Originally intended as a way to preserve meat before the advent of refrigeration..."
"Charcuterie is part of the garde manger chef's repertoire."
"...primarily from pork."
"...such as bacon..."
"...devoted to prepared meat products..."
"...primarily from pork."
"French: [ʃaʁkyt(ə)ʁi]"
"also US: -EE"
"Originally intended as a way to preserve meat before the advent of refrigeration..."
"...such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit..."
"Charcuterie is part of the garde manger chef's repertoire."
"Charcuterie (shar-KOO-tər-ee, also US: -EE; French: [ʃaʁkyt(ə)ʁi])..."
"...they are prepared today for their flavors derived from the preservation processes."