Charcuterie is the artwork of making ready and assembling cured meats, pts, and terrines. The phrase is derived from the French phrase “chair,” which means “flesh,” and “cuit,” which means “cooked.” Charcuterie is a centuries-old custom that has its roots in the necessity to protect meat within the absence of refrigeration.
Right now, charcuterie is loved as a delicacy and is commonly served as an appetizer or snack. It may be made with a wide range of meats, together with pork, beef, lamb, and poultry. Charcuterie is often seasoned with herbs, spices, and different flavorings. The meats are then cured, both by dry-aging or by immersion in a brine answer. As soon as the meats are cured, they’re usually smoked or cooked after which assembled into a wide range of types, resembling pts, terrines, and sausages.
