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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...
- 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...
- Schwartz's sign
outside was
forcibly changed from "Hebrew delicatessen" to "
Charcuterie Hébraïque de Montréal". The
Office québécois de la
langue française (OQLF)...
-
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...
- (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...
-
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...
-
Belgian pralines (Belgium has some of the most
renowned chocolate houses),
charcuterie (deli meats) and
Paling in 't
groen (river eels in a
sauce of
green herbs)...
