CHARCUTERIE (PORK PRODUCTS)

IN FRENCH , THE WORD CHARACTERISTIC IS DERIVED FROM CHAIR CUITE, MEANING COOKED MEAT.

CHEFS WHO PREPARE THESE PRODUCTS ARE KNOWN AS CHARCUTIERS MEANS PORK BUTCHERS.

HISTORY

IT HAS A LONG HISTORY AND DOCUMENTED AS EARLY AS THE MINOAN PERIOD 6000 YEARS AGO.
BECAME RECOGNISE DURING THE HEIGHT OF THE ROMAN EMPIRE
DURING MIDDLE AGES IN FRANCE, THE MAKING AND SELLING OF CHARCUTERIE PRODUCTS WAS AT FOCAL POINT
IN THE UNITED STATES, THE CHARCUTERIE SHOP IS A SPECIALITY SHOP
AMERICANS ONLY EAT ABOUT 35 % OF THEIR RED MEAT IN THE FORM OF SAUSAGES.
THE SUPPLIERS OF PORK PRODUCTS ARE MONITORED BY USDA, MEAT & POULTRY INSPECTION (MPI) & FSIB
CHARCUERIE PRODUCTS ARE WELL KNOWN AS PROCESSED MEATS BY THE MEAT INDUSTRY IN UNITED STATES.
IT ALSO REFERS TO MEATS WHICH HAVE BEEN CHANGED BY COOKING, CANNING, FREEZING, COMMINUTING, SEASONING, CURING, DRYING OR A COMBINATION OF PROCESSES.
THE MAJOR PURPOSE OF PROCESSING MEATS IS TO PRESERVE THEM.
HAM, BACON, SAUSAGES AND CURED MEATS ARE THE STAPLE OF CHARCUTERIE, FOUND WORLD WIDE.
TRADITIONALLY, CHARCUTERIE CONSISTS ONLY OF COMPLETELY OR PARTIALLY PREPARED PORK DISHES, BUT NOW A DAYS IT ALSO INCLUDES GAME OR REAL AND HAM PIES, AS WELL AS PORK PIES AND PATE EN CROUTE.
FISH AND VEGETABLE TERRINES AND MOUSSELINES AS WELL AS THE FAMOUS PATE DE FOIE GRAS AND EVEN PREPARED SALADS ARE ALSO INCLUDED IN THE RANGE.