Charcuterie

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