Charcuterie
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Charcuterie
Charcuterie (/ʃɑːrˌkuːtəˈriː/ shar-KOO-tər-ee) 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.
Etymology
The term charcuterie is derived from the French words for flesh (chair) and cooked (cuit). The French word entered the English language in the late 15th century, during the reign of Louis XI.
Related Terms
- Bacon: A type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts.
- Ham: A cut of meat from a hog's hind leg.
- Sausage: A meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings.
- Terrine: A French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.
- Galantine: A French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
- Ballotine: A piece of thigh meat or a whole bird that is boned and stuffed with forcemeat, then rolled and tied into a bundle.
- Pâté: A mixture of cooked ground meat and fat minced into a spreadable paste.
- Confit: A cooking method for meat (such as goose, duck or pork) where it is slowly cooked in its own fat.
External links
- Medical encyclopedia article on Charcuterie
- Wikipedia's article - Charcuterie
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