Charcuterie is the art of preparing and assembling cured meats, pts, and terrines. The word is derived from the French word “chair,” meaning “flesh,” and “cuit,” meaning “cooked.” Charcuterie is a centuries-old tradition that has its roots in the need to preserve meat in the absence of refrigeration.
Today, charcuterie is enjoyed as a delicacy and is often served as an appetizer or snack. It can be made with a variety of meats, including pork, beef, lamb, and poultry. Charcuterie is typically seasoned with herbs, spices, and other flavorings. The meats are then cured, either by dry-aging or by immersion in a brine solution. Once the meats are cured, they are typically smoked or cooked and then assembled into a variety of forms, such as pts, terrines, and sausages.
