The French word for a person who practices charcuterie is charcutier. The etymology of the word is the combination of chair and cuite, or cooked flesh. The Herbsts in Food Lover's Companion say, "it refers to th… See more

Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by grinding, sieving, or puréeing the ingredients. The emulsification may either be smooth or coarse in te… See more

Salt serves four main purposes in the preservation of food in the charcuterie kitchen. The first is inducing osmosis: this process involves the movement of water outside of the membranes of the cells, which in tur… See more