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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 ...
The History of the Charcuterie Board. Charcuterie has been enjoyed in France since the 15th century. Originally, the word charcuterie referred to pork stores, where the charcutier expertly ...
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.
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By contrast, Marling is a well-established talent, with financial security and a loving partner (a songwriter-turned-charcutier). Under these fortuitous conditions, she’s found parenthood to be ...
This charcutier tradition has survived and passed on its manufacturing secrets from generation to generation, even if it was confronted, between the wars and during the "Trente Glorieuses", with the emergence of a competing industry, delivering a more standardized production, under the impetus of companies such as Olida or Caby. [20]
The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. [ citation needed ] Before the mass production and re-engineering of pigs in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after ...