Charcuterie 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.
Charcuterie is part … See more

Forcemeat
Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by grinding, sieving, or puréeing the ingredients. The emulsification may either be smooth or coarse … See more

• Food portal
• Charcuterie board
• Lunch meat, also known as cold cuts – Precooked or cured meats that are sliced and served cold or hot
• List of dried foods See more

• Enrique García Ballesteros: Foods From Spain History: Charcuterie Through The Ages
• Istituto Valorizzazione Salumi Italiani, PGI Consortium
• Salumi Casalinghi - in Italian See more

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 … See more

Salt serves four main purposes in the preservation of food in the charcuterie kitchen. The first is inducing osmosis: this process involves the … See more

1. ^ Ruhlman, 18.; The Culinary Institute of America, 3.
2. ^ Ruhlman, 19.
3. ^ Food Lover's Companion: Comprehensive Definitions of Over 3000 Food, Wine, and Culinary Terms (1990) p.79 in … See more