Charcuterie is the artwork of making ready and assembling cured meats, pts, and terrines. The phrase is derived from the French phrase “chair,” that means “flesh,” and “cuit,” that means “cooked.” Charcuterie is a centuries-old custom that has its roots in the necessity to protect meat within the absence of refrigeration.
As we speak, 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 usually 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 sometimes smoked or cooked after which assembled into a wide range of kinds, equivalent to pts, terrines, and sausages.
