Chef’s Creations: Charcuterie 101

Many have heard the term and most of us have enjoyed it, but do we really know the process, or even tried to prepare it ourselves?

Charcuterie dates back to the 15th century and was, in essence, a means of preserving pork. The term was derived from the French phrase, “Cuiseur de chair” or, “Flesh cooked.” Today, many varieties of proteins are used, but pork and beef prevail in popularity and it has transformed from curing raw meats to eat to terrines, pâtés and other forms.

To read the full article you must Subscribe or "Login" using the form below to read the rest of this article.

About The Author