Crossword clues for charcuterie
The Collaborative International Dictionary
charcuterie \charcuterie\ n.
a delicatessen that specializes in dressed meats and meat dishes, particularly pork products.
the items typically sold in a charcuterie[1].
Douglas Harper's Etymology Dictionary
1858, from French charcuterie, literally "pork-butcher's shop," from charcuter (16c.), from obsolete char (Modern French chair) cuite "cooked flesh," from chair "meat" (Old French char, from Latin carnem; see carnage) + cuit, past participle of cuire "to cook." Compare French charcutier "pork butcher; meat roaster, seller of cooked (not raw) meat."
Wiktionary
n. 1 (context uncountable English) The practice of cooking and preparing ready-to-eat meat products, especially pork. 2 (context uncountable English) cured meat; meat that is ready to be eaten, especially pork. 3 (context countable English) A shop or part of a shop specialising in cured meat.
WordNet
n. a delicatessen that specializes in meats
Wikipedia
Charcuterie ( or ; northern or southern , from chair 'flesh' and cuit 'cooked') is the branch of cooking 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. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
Usage examples of "charcuterie".
Soho his village because he has his breakfast croissant and cappuccino at Patisserie Valerie in Old Compton Street and buys his charcuterie and cheese from Fratelli Camisa in Berwick Street and his coffee beans from Angelucci in Frith Street.
You don't want cheese in the dressing for a fish salad and you certainly don't want anchovies with smoked meat or charcuterie except in the so-called "antipasto.
After passing innumerable charcuteries, pâtisseries, boulangeries, blanchisseries and small cafés, the Rue Montmartre curved to the bottom of the hill and swung into the Place Chateaudun, a rough circle formed by the meeting of six streets.
Charcuterie class was informative and this old style was well suited to learning about galantines and ballottines and socles and pâtés, rillettes, sausage-making and aspic work.