Charcuterie

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

charcuterie literally means cooked meat, from the French chair cuit. It now refers almost solely to pork products, which are sold by a specialist charcutier and include hams, sausages, sausage meat and forcemeats (see stuff), terrines, pâtés and pâtés en croûte, galantines, crépinettes, gayettes, boulettes, andouille and andouillette, boudins noirs (see blood sausages) and boudin blancs (see white pudding), pies, and some ready-cooked dishes, including tripe. Some charcuteries also sell veal sausages and terrines of game.