Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballontines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef’s repertoire.
Charcuterie (Shar-cute-uh-ree) is a French word for any smoked, dry-cured or cooked meat. Although this is not a uniquely French culinary tradition, every culture has methods for preserving meat. The French have done a notable job of creating tasty charcuterie recipes that stand the test of time.
Charcuterie is an all star favourite, perfect because it is fully cooked, cured or smoked by definition, charcuterie is easy to enjoy anytime of the year, with no cooking required.