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Published 2005
The word charcuterie means ‘cooked meat’ and charcutiers are the artisans who make and sell such produce in all its variety. While pork is the predominant raw material, game, poultry and offal increase the scope and variety of products on offer - a typical bill of fare would include terrines, pâtés, pâtés en croûte, rillettes, boudin noir and boudin blanc, to name but a few.
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