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2011-11-19T18:10:36Z

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{{#seo:
|title=Charcuterie: Cooking Wiki
|titlemode=replace
|keywords=#charcuterie #sausage #meatproducts #preparedfoods #terrines #ham #pork #bacon
|hashtagrev=12032020
|description=Charcuterie, derived from the French words for flesh (chair) and cooked (cuit) is the branch of cooking devoted to prepared meat products
}}


[[Image:Charcuterie.jpg|300px|thumb|right|Various charcuterie at Borough Market, London]]
'''Charcuterie''', derived from the French words for flesh (chair) and cooked (cuit) is the branch of cooking devoted to prepared [[meat products]] such as [[bacon]], [[ham]], [[sausage]], [[terrines]], galantines, pâtés, and confit, primarily from [[pork]]. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for their flavours that are derived from the preservation processes.

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[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Meat]]

<code 'hashtagrev:12032020'>[[Special:Search/charcuterie|#charcuterie]] [[Special:Search/sausage|#sausage]] [[Special:Search/meatproducts|#meatproducts]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/terrines|#terrines]] [[Special:Search/ham|#ham]] [[Special:Search/pork|#pork]] [[Special:Search/bacon|#bacon]]
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Charcuterie - Revision history

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