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The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
Charcuterie board. A charcuterie board is a French appetizer typically served on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold ...
Andouillette ( French pronunciation: [ɑ̃dujɛt]) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm ( –4 in) in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour ...
Here’s what not to put on a charcuterie board: Fruits that brown quickly like avocados and apples. Foods that are mushy like bananas, kiwis, mangos, and papaya. Foods that spoil quickly like ...
The Dictionnaire de l'Académie française is the official dictionary of the French language . The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes, even governmental authorities disregard the Académie's rulings.
pork. Media: Saucisson. Saucisson hanging to dry. Saucisson ( French: [sosisɔ̃] ), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage -shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami. [ 1]
Terrine (food) A terrine ( French pronunciation: [tɛ.ʁin] ), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. [ 1][ 2][ 3] Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and ...
The Collins Robert French Dictionary (marketed in France as Le Robert et Collins Dictionnaire) is a bilingual dictionary of English and French derived [clarification needed] from the Collins Word Web, an analytical linguistics database. As well as its primary function as a bilingual dictionary, it also contains usage guides for English and ...