Charcuterie (/ʃɑːrˈkuːtəri/ , shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ , -⁠EE; French: [ʃaʁkyt(ə)ʁi] ; from chair, 'flesh', and cuit, 'cooked') is a...

A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself...

sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to...

Schwartz's sign outside was forcibly changed from "Hebrew delicatessen" to "Charcuterie Hébraïque de Montréal". The Office québécois de la langue française (OQLF)...

La Charcuterie mécanique (The Mechanical Butcher) is an 1895 "humorous subject" (as classed by its makers) created by the Lumière Brothers. In Phil Hardy's...

Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure...

while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which are listed...

Ruhlman, Michael; Polcyn, Brian; Solovyev, Yevgenity (10 September 2013). Charcuterie: The Craft of Salting, Smoking, and Curing. W. W. Norton & Company. pp...

(referred to as pork rind). Fatback is a preferred fat for various forms of charcuterie, particularly sausages and forcemeat such as quenelles. The 1954 rhythm...

Alsatian recipe of sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and...