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Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - 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 ...
Italian antipasto is similar to French charcuterie but antipasto also includes cheese. Modern day charcuterie boards include meats, cheeses, and more. Charcuterie boards can be as unique and ...
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]
In French-speaking Switzerland, the term charcuterie is employed, whereas in Italian-speaking Switzerland, the term salumi is employed. The products listed below are inscribed in the Culinary Heritage of Switzerland. They are essentially made of pork, unless specified. [12]
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a high-risk recall for approximately 7,485 pounds of raw Italian pork sausage products produced by ...
Publix Italian Variety Pack with Prosciutto, Capicola and Italian Dry Salami has been recalled. Aldi’s brand, Appleton Farms , 6-ounce Gourmet Deli Selection, July 3. Aldi’s Appleton Farms ...
Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties. Ciauscolo – Variety of Italian salame; Cotechino Modena – Type of Italian sausage; Genoa salami – Variety of sausage; Mortadella – Large Italian ...
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."