Charcuterie
From Cookipedia
Charcuterie, derived from the French words for flesh (chair) and cooked (cuit) is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for their flavours that are derived from the preservation processes.
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