Charcuterie
Charcuterie (/ʃɑːrˌkuːtəˈriː/ or /ʃɑːrˈkuːtəri/; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], 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. 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.
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Charcuterie
Charcuterie (/ʃɑːrˌkuːtəˈriː/ or /ʃɑːrˈkuːtəri/; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], 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. 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.
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Charcuterie (/ʃɑːrˌkuːtəˈriː/ ...... om the preservation processes.
@en
Le terme charcuterie désigne c ...... n libre-service, rayon coupe).
@fr
Vleeswaren of charcuterie zijn ...... st
* Zeeuws spek
* Zure zult
@nl
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741,152,191
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Charcuterie (/ʃɑːrˌkuːtəˈriː/ ...... om the preservation processes.
@en
Le terme charcuterie désigne c ...... , les saucisses et saucissons.
@fr
Vleeswaren of charcuterie zijn ...... de term charcuterie gebruikt.
@nl
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Charcuterie
@en
Charcuterie
@fr
Vleeswaren
@nl