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charcuterie
Charcuterie ( or ; northern or southern , from ''chair'' 'flesh' and ''cuit'' 'cooked') is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballotines'', ''pâtés'', and ''confit'', primarily from pork.〔Ruhlman, 18.; The Culinary Institute of America, 3.〕
Charcuterie is part of the ''garde manger'' chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.〔Ruhlman, 19.〕
==Terminology==
The French word for a person who prepares charcuterie is ''charcutier'', generally translated into English as "pork butcher". This has led to the mistaken belief that charcuterie can only involve pork. The ''Food Lover's Companion'', however, says, "it refers to the products, particularly (but not limited to) pork specialties such as ''pâtés, rillettes, galantines, crépinettes'', etc., which are made and sold in a delicatessen-style shop, also called a ''charcuterie.''" The 1961 edition of ''Larousse Gastronomique'' defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways."
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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