About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 45. Chapters: Jerky, Charcuterie, Chorizo, Biltong, Prosciutto, Salami, Jinhua ham, Pemmican, Jamon iberico, Chinese sausage, Pastrami, Chipped beef, Dried shrimp, Past rma, Bakkwa, Speck, Hungarian sausages, Bayonne ham, Capicola, Tapa, Jamon serrano, Rousong, Machaca, Country ham, Pepperoni, Bresaola, Cold cut, Bindenfleisch, Conpoy, Black Forest ham, Soppressata, Meat extract, Pinnekjott, Droewors, Elenski but, Genoa salami, Cecina, Pancetta, Lahndi, Winter salami, Akutaq, Smithfield ham, Lacon Gallego, Cabanossi, Charqui, Pitina, Presunto, Kuivaliha, Carne-de-sol, Lomo, Njegu ka pr uta, Ammerlander Schinken, Bresi, Juipo, Pork chip, Slinzega, Carne seca, Skerpikjot, Secca de b uf, Tsamarella, Suho meso. Excerpt: Charcuterie (pronounced; French: , from chair 'flesh' and cuit 'cooked') is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pates, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. A modern charcuterie displayIn the first century AD Strabo recorded the import of salted meats from Gaul and The Romans may be the first to have regulated the trade of charcuterie as they wrote laws regulating the proper production of pork joints; but the French have also had some influence. In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unren...
