"The ""Food Lover's Companion"", however, says, ""it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ""charcuterie""."" The 1961 edition of ""Larousse Gastronomique"" defines it as ""[t]he art of preparing various meats, in particular pork, in order to present them in the most diverse ways."" In the first century AD, Strabo recorded the import of salted meat from Gaul and the Romans may have been the first to regulate the trade of ""charcuterie"" as they wrote laws regulating the proper production of"
"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 unrendered lard. The ""charcutier"" prepared numerous items, including ""pâtés"", ""rillettes"", sausages, bacon, trotters, and head cheese. Before the mass production and re-engineering of pigs in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs"
"It is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish, Muslim, and Rastafarian dietary law, for religious reasons, with several suggested possible causes. The sale of pork is limited in Israel and illegal in certain Muslim countries. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, ""terrines"", ""galantines"", ""pâtés"", and ""confit"", primarily from pig. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes."
"and Franche-Comté. Amongst savorous specialties accounted in the ""Cuisine franc-comtoise"" from the Franche-Comté region are Croûte aux morilles, Poulet à la Comtoise, trout, smoked meats and cheeses such as Mont d'Or, Comté and Morbier which are at the palate best eaten hot or cold, the exquisite Coq au vin jaune and the special dessert gâteau de ménage. Charolais beef, poultry from Bresse, sea snail, honey cake, Chaource and Epoisses cheese are specialties of the local cuisine of Burgundy. Dijon mustard is also a specialty of Burgundy cuisine. ""Crème de cassis"" is a popular liquor made from the blackcurrants. Oil are"
"cuts of meat, so other methods have been developed to make tougher meat cuts palatable after baking. One of these is the method known as ""en croûte"" (French for ""in a pastry crust""), which protects the food from direct heat and seals the natural juices inside. Meat, poultry, game, fish or vegetables can be prepared by baking ""en croûte"". Well-known examples include Beef Wellington, where the beef is encased in pastry before baking; pâté en croûte, where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud. The ""en croûte"" method also"
"Charcuterie: The Craft of Salting, Smoking and Curing 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 various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble. The book covers the various methods of charcuterie, including the"
"Groupe Bigard Groupe Bigard is a French meat processing company. It owns half of all slaughterhouses in France It processes beef, mutton, and pork. Its best-known brandname in Charal. The company was founded as ""Société commerciale des viandes"" by Jean-Paul Bigard in 1968. It became known as Groupe Bigard six years later, in 1974. The company is headquartered in Quimperlé, France. It owns half of all slaughterhouses in France. It sells meat under the brandnames of Charal, D'Anvial, Tendre et Plus, and Shems. Its best-known brandname is Charal. As of 2015, Jean-Paul Bigard owns 90% of the company, with an"
"restaurant and pub industry, announced that some of its frozen burgers supplied by Silvercrest tested positive for horse DNA. A spokesman said that Makro no longer sold the product in question. On 14 February 2013, the French government stated that French meat processing company À la Table de Spanghero knowingly sold horse meat labelled as beef, and that their licence was suspended while an inquiry continues. Spanghero imported meat from Romania and sold it on to another French company, Comigel, which made frozen ready meals at its factory in Luxembourg. French Consumer Affairs Minister Benoît Hamon said the meat had"
"À la Table de Spanghero À la Table de Spanghero, commonly known as Spanghero, is a French meat processing company based in Castelnaudary, Aude. Products include sausages, cassoulet, minced meat, and ready meals. The Lur Berri cooperative owns 99% of the company through its holding Poujol. The company was founded in 1970 as Spanghero SA in Castelnaudary by Claude and Laurent Spanghero, two former France international rugby players. In the 1990s, it was being run by Laurent, Claude and Guy Spanghero. In 2009 the Lur Berri cooperative acquired a 90% stake in Spanghero through its holding Poujol. In 2011 the"
"cow disease. By August 2008, most of the Swiss demand for bovine intestines had been met with imports from Uruguay, Argentina and Paraguay. Cervelas de Lyon are a sausage specialty of Lyonnaise cuisine. They contain finely minced pork, and either truffles or pistachios. Sold uncooked, the sausage has to be boiled before it is eaten. In Alsatian cuisine, ""cervelas d'Alsace"" are split open and served with cheese (gruyere) and bacon. Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary"
"by the visits to the industrial site by the Minister of Economy, Emmanuel Macron. Doux is present on all poultry markets: chicken and turkey; frozen, whole, breaded products (cordons bleus, nuggets, burgers), and quick serve meals. Each production type has a dedicated site: poultry slaughterhouses destined for frozen and processed products. The main brands of the group are Doux and Supreme à l’export, and Père Dodu in France. The major customers of Doux are: Doux is an integrated player with its own breeding farms (28 farms and 170 buildings), its hatchery (130 million chicks annually), its farmers (325 farmers and"
"Tourtière Tourtière (, ) is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas ""réveillon"" and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United"
"favourite recipes, and stereotypical garnishes that are more easily called ""choucroute garnie"" than others. Traditional recipes call for three types of sausage: Morteau sausage or Montbéliard sausage, Strasbourg sausage and Frankfurt sausage. Fatty, inexpensive or salted cuts of pork also often form a part of ""choucroute garnie"", including ham hocks, pork knuckles and shoulders, back bacon and slices of salt pork. Other recipes call for pieces of fish or goose meat, but this is far less typical. The cabbage itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat."
"of bovines, ovines or caprids may not be imported into EU countries from countries with a risk of spongiform encepalopathies; this includes the UK, following the mad cow disease outbreak of the 1990s, and the prevalence of scrapie among sheep there. Spanghero blamed its supplier Draap (the Dutch word for ""horse"" reversed) for false labelling. À la Table de Spanghero À la Table de Spanghero, commonly known as Spanghero, is a French meat processing company based in Castelnaudary, Aude. Products include sausages, cassoulet, minced meat, and ready meals. The Lur Berri cooperative owns 99% of the company through its holding"
"cochons"" (little pigs). Tourtière Tourtière (, ) is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas ""réveillon"" and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas"
"restaurants in Bulgaria, as the preferred way of consuming it is in the form of steaks and burgers. Still being far from a meat for mass consumption, horse beef is re-gaining its popularity, which it had in the 60s and 70s of the past century, when it was also consumed in sausages and tartares. In France, specialized butcher shops (""boucheries chevalines"") sell horse meat, as ordinary butcher shops were for a long time forbidden to deal in it. However, since the 1990s, it can be found in supermarket butcher shops and others. Horse meat was famously eaten in large amounts"
"competitions and fairs about Cassoulet every year since 1999. All cassoulets are made with white beans (""haricots blancs"" or ""lingots""), duck or goose confit, sausages, and additional meat. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold roast shoulder. The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge. The cassoulet of Castelnaudary uses a duck confit instead of mutton. In France, cassoulets of varying price and quality are also sold in cans and jars in supermarkets, grocery stores and charcuteries. The cheapest ones contain"
"Paupiette A paupiette is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. It is often featured in recipes from Normandy. It is often fried or braised, or baked in wine or stock. They are very popular in France, being sold ready-prepared in supermarkets and butchers. Paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes or slices of calves' sweetbreads. A ""paupiette"" is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin"
"Cassoulet Cassoulet (, from Occitan ""caçolet"" ) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (""couennes"") and white beans (""haricots blancs""). The dish originated in the south of France. It is named after its traditional cooking vessel, the ""cassole"", a deep, round, earthenware pot with slanting sides. The traditional homeland of cassoulet is the region once known as the province of Languedoc, especially the towns of Toulouse, Carcassonne, and Castelnaudary, that claims to be where the dish originated. The brotherhood of Cassoulet ""La Grande Confrérie du Cassoulet de Castelnaudary"" has organized"
"Bouchon A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. Compared to other forms of French cooking such as ""nouvelle cuisine"", the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term. Typically, the emphasis in a bouchon is not on ""haute cuisine"" but, rather, a convivial atmosphere and a personal relationship with the owner. The tradition of bouchons came from small inns visited by silk workers"
"Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions,"
"Forcemeat Forcemeat (derived from the French ""farcir"", ""to stuff"") is a mixture of ground, lean meat mixed with fat by grinding, sieving, or puréeing the ingredients. The result may either be smooth or coarse, depending on the desired consistency of the final product. 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"
"the United States. Cathare Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy texture. Its goat-milk flavor intensifies as it ages, and reaches its prime after two to three weeks, which makes it typically unavailable in the United States, due to the Food and Drug Administration's stance that raw milk soft cheeses can pose as a health risk. The sale of raw milk cheese aged under 60 days"
"in the courtyards behind the shops, and the blood often flowed out into the streets. The better cuts of meat went to aristocracy and the merchant class; poorer Parisians ate mutton and pork, sausages, andouilles, brains, tripe, salted pork, other inexpensive cuts. The uneaten meat from the tables of the upper class was carefully collected and sold by ""regrattiers"" who specialized in this trade. Wine was the third basic component of the Parisian meal. Wealthier Parisians consumed wines brought from Bordeaux and Burgundy; the Parisian middle class and workers drank wines from regions all over France, usually brought in barrels"
"over time into the modern cold kitchen. Most merchants who worked outside noble manors at this time were associated with a guild, an association of persons of the same trade formed for their mutual aid and protection. Guilds would develop training programs for their members, thereby preserving their knowledge and skills. ""Charcuterie"" was the name of a guild that prepared and sold cooked items made from pigs. Through this organization, the preparation of hams, bacon, sausages, pates and terrines were preserved. When the guild system was abolished in 1791 following the French Revolution of 1789, ""garde mangers"" took on the"
"Chevrotin Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation. Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and districts. The landscape presents difficulties to agriculture, with steep gradients, a damp climate and a thin limestone based soil that supports a restricted vegetation. The only domesticated animals that can feed here are goats: these are also able to move around with the same sure-footedness as the chamois who live nearer the mountain peaks. Chevrotin is made"
"Galette-saucisse A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called ""galette de sarrasin"" or Breton galette. The French region known as Upper Brittany is the traditional homeland of ""galette-saucisse"", especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche. First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany. Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the"
"meat more tender and fatty. Capons develop a smaller head, comb and wattle than those of a normal rooster. Capons are fairly rare in industrial meat production. Chickens raised for meat are bred and raised so that they mature very quickly. Industrial chickens can be sent to market in as little as five weeks. Capons produced under these conditions will taste very similar to conventional meat, making their production unnecessary. Capon is produced in France, in many regions, notably Gers and Jura regions. It is a specialty of Bresse (Chapon de Bresse), where it has its own appellation to differentiate"
"Pâté Pâté () is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. In French or Belgian cuisine, ""pâté"" may be baked in a crust as pie or loaf, in which case it is called ""pâté en croûte"", or baked in a terrine (or other mold), in which"
"in wooden containers. Trou du Cru Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Bourgogne region. The soft cheese is ivory-yellow in color, with an orange, edible rind. For four weeks during its maturation, each small cheese is washed individually with Marc de Bourgogne, a strong local alcohol, which imparts a straw-like flavor to the cheese. Trou du Cru is molded in small (1.5 in, 60 g) rounds, packaged in paper cups; and in medium (4.5 in, 250"
"D'Artagnan (food company) D’Artagnan (D'Artagnan, Inc. also known as D'Artagnan Foods) is a food seller and manufacturer of beef, pork, lamb, veal, pâtés, sausages, smoked and cured charcuterie, all-natural and organic poultry, game, free-range meat, foie gras, wild mushrooms and truffles. Privately owned by Ariane Daguin, who co-founded the company in 1985, its corporate headquarters and distribution center are in Union, NJ. The company generates revenue through direct sales to restaurants, retailers and to the consumer public on its website. Reporting $50 million in sales in 2008, D’Artagnan employs 125 people, and has a fleet of 18 trucks that deliver"
"various locations in the Brittany region. With ""Pêcherie d'Armorique"" in Erquy it has its own fishing fleet. Among the best known brand names in France belongs Celtigel (frozen meat, fish and vegetable dishes), ""Les Delices de la Mer"" (soups, sauces, bread spreads) and ""Agil Chien/Agil Chat"" (pet food). The group's turnover in 2010 amounted to approximately 163 million Euro. Between 1971 and 1992 and again between 2002 and 2011 he was president of the French Football Club En Avant de Guingamp. For two terms, he was also mayor of Guingamp from 1995 to 2008, under the banner of the PS"
"confit preparations. Goose confit is associated with the Béarn and Basque regions with their classic specialties of cassoulet and garbure, hearty and earthy dishes of confit and beans. Saintonge and Brantôme feature duck confit, often with potatoes and truffles. Non-waterfowl meats are frequently treated to the confit process, but they are not classically considered true confits. The French refer only to duck and goose confits as true confits; other meats poached in duck or goose fat are considered ""en confit"" (""in confit""). For example, chicken cooked in goose fat is called ""poulet en confit"". Pork is often confit and shredded"