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Charcuterie
Appears in
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.
This ancient craft surely began with the killing of a pig on the farm. The urgency to cook and, most importantly, preserve what could not be traded or eaten quickly brought about preservation techniques such as salt-curing and air-drying. The Romans, who occupied Gaul around 2000 years ago, enjoyed the hams so much that they took them back to Rome.
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