Traditionally, charcuterie was limited to the production of pork-based pates, terrines and galantines. Over the years it has come to include similar products made with game, poultry, fish, shellfish and even vegetables.
Charcuterie is an art and science in itself. This is not meant to be a guide to the art of charcuterie, but rather we focus on the procedures for making common charcuterie items that can be prepared easily in most kitchens. We will also discuss the various curing methods including salt curing, brining and both cold and hot smoking.