Charcuterie | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Charcuterie


00:00:31 1 Terminology
00:01:21 2 History
00:02:21 3 Products created with forcemeats
00:02:31 3.1 Forcemeat
00:04:09 3.2 Sausage
00:05:02 3.2.1 Emulsified sausage
00:05:50 3.3 Pâté, terrine, galantine, roulade
00:08:06 4 Salt-cured and brined products
00:10:58 4.1 Curing salt blends
00:12:11 4.2 Seasoning and flavoring agents
00:13:11 4.3 Fermented sausage
00:15:12 5 See also



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SUMMARY
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Charcuterie ( or ; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], from chair, 'meat', 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.