The French Charcuterie Board

Cured Meats

Bœuf séché

• very lean dried beef

The word charcuterie has very broad connotations in France. While it does refer to cured meats—and there are so many beautiful regional varieties, from saucisson (salami) to jambon cru (dry-cured ham) to boeuf séché (dried beef)—it also refers to a wide range of slow-cooked and preserved meats, like magret de canard fumé (smoked duck breast), pork rillettes