What is charcuterie?

Charcuterie is the art of salting, smoking, brighing or otherwise cure meat, most often pork. The term is also used to indicate delicacies and shops that specialize in prepared meat, and in France it is used to distinguish such a trade from a butcher shop that manipulates fresh meat. The French have specialized in sausage since the at least 15th century and the skills are still highly valued, especially in professional cuisines. Some cooking skills offer training in charcuteries and students can also apprentice with a qualified charcutier. Charcuterie is often poorly translated as a "pork butcher", but in fact it means only "cooked meat". Butcher shop is an independent, albeit equally valuable art that has to do with handling and selling fresh meat. In the course of months you will enjoy it slowly before it consumes quickly. The cured meat is present in all cultures and many of them have historically affected a fine balance between safe food and potentially dangerous. YouThe sausages consist of maintaining meat a tasty way that consumers will appreciate and at the same time ensure that meat is free of bacteria and harmful forms. While the skill of preserving meat is no longer required, many consumers have gained a taste for cured meat over the centuries, led to constant demand for sausage skills.

Some common examples of sausages include ham, sausage, confit and pate. In France, consumers can also find rilets, waist -related food and galantine, meat rolling around spicy fillings and glazing with aspic. Pork, lamb and poultry are commonly used in sausage. Traditionally, the butcher gives the animal to Charcutier to personally cut the meat as needed. Some butchers are also qualified sausages that offer fresh and cured meat in their shops.

Many French restaurants offer a sausage plate with an assortment of examples cured mASA. The only cut of sausages can also be included in an individual food, as is often the case with confidence. In many cases, the sausage can be eaten without cooking because the cure process has been safely cooked meat. In other cases, the sausage must be heated or cooked either for taste or safety.