Terrine (food) in the context of "Charcuterie"

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👉 Terrine (food) in the context of 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. In larger restaurants, a dedicated specialist known as a charcutier may prepare charcuterie instead of the garde manger. Originally intended as a way to preserve meat before the advent of refrigeration, meats are prepared today for their flavors derived from the preservation processes.

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Terrine (food) in the context of Forcemeat

Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.

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← Charcuterie ← Forcemeat
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