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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."


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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.

It is how to use and honor the carcass, nose to tail, and make the most economical use of every scrap.

It is the sausages, bacon and ham hocks of our youth!!! it is the delicious home simmered goodness of a winter broth and an honest breakfast.

It is the craft of salting, smoking and curing- to keep meat safe and preserve it for year round use.

Its also incredibly delicious art that was almost lost, but is now making something of a come back- at my house anyway!!  

and these are my go-to reads on that topic.

  

Diana Henrys work is wonderful to own and enjoy, as much for intetresting reading as instruction; and Michael Ruhlman and Brian Polcyn have together revived the art of meat preservation and enjoyment in the America's. Some of the ingredients need interpreting however the methodology is spot on.