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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 ...
Charcuterie is cured meat, derived from the French chair, 'flesh', and cuit, 'cooked' and was coined in 15th century France. [2] [3] The owners of shops specializing in charcuterie (charcutiers) became popular for their detailed preparation of cured meats and helped establish stylized arrangements of food as part of French culinary culture.
Pronounced shar-KOO-tuh-ree, charcuterie is French for cured or preserved meats. The word may also refer to a deli or shop that sells meats that are cooked, processed, or cured. Charcuterie is the ...
Saucisson (French:), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami. [1]
According to a Wikipedia article, charcuterie is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, etc. According to another Wikipedia article, lunch meats are precooked or cured meats that are sliced and served cold or hot.
As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. [19] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets [ 20 ] or even after the dessert, in contrast to the hors d ...
Whether it’s on a fancy cutting board, in a jar or exclusively made of breakfast foods, a charcuterie board never disappoints. And with good reason: They’re customizable, great for feeding a ...
Some French regions, such as Cambrésis (the area surrounding Cambrai) and Lyonnais, were still including veal right up to the ban. In other regions, pork has been the only meat in an andouillette for more than a century; such is the case with the "andouillette of Troyes ", which is currently the type of andouillette most likely to be ...