Charcuterie
Chair = Flesh
Cuite = Cooked
The Term “Charcuterie”
Encompasses Several Meanings:
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Charcutier refers to “one who cooks flesh.”
Craft dealing with the products produced
from meat or offal (edible internal parts
and some extremities).
Shops where pork or offal products are
sold.
Charcuterie Deals With The
Preparation Of:
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Cured Meats
Sausages
Pâtés
Terrines
Galantines
Ballotines
Brief History Of Charcuterie
• In the fall, farm animals raised on noble’s lands were butchered
and preserved by pickling, salting, brining. (1200’s)
• Castles/Manor houses had areas devoted to food storage.
• located in area below ground level to keep cold
• area was referred to as-Garde Manger = “keeping to eat”
• Preserved items, such as hams and cheeses, were used for trade
• Rules established governing how merchants prepared/sold goods
The French Guilds
• Work divided into groups know as guilds that developed
training system for members
• By 1580’s guilds were dedicated specifically to foods
• Charcuterie
• guild responsible for preparing and selling cooked items
made from pig
• kept alive practical work of preserving meats (ie., hams,
sausages, bacons, pates, . . . )
• Granted charters given specific rights
• Some guilds abused their power; severe regulations
were enforced
• Protocols of business evolved
• Strict laws concerning hygiene were enforced
18th Century
Forcemeat ”Farce”
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A mixture of meat, poultry or fish ground
or puréed with the addition of fat,
seasonings, and optional binders.
Forcemeat is used as the base for pates,
terrines, galantines, and sausages.
Five Forms of Forcemeat
1.
2.
3.
4.
5.
5-4-3
Straight
Country
Gratin
Mousseline
5-4-3
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Refers to an emulsified mixture of 5 parts
meat, 4 parts pork fat, and 3 parts ice.
Straight
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Meat is ground progressively and
emulsified; typically the meat and fat are
ground separately.
Country
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A course grind without emulsification; a
panada is added for binding.
Panada - a paste of variable composition
used to bind and thicken forcemeats;
made by combining starch with liquid.
Gratin
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70% meat is emulsified / 30% is whole or
chunks(seared).
Mousseline
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A forcemeat of meat, eggs, and unwhipped cream.
Typically used for lean light meats, or fish.
Excessively agitated cream will result in a
broken emulsion.
Testing Forcemeats
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After the forcemeats are prepared, they
should be “tested” to determine three
key factors:
 Bind (successful cohesion of meat and fat).
 Flavor (proper seasoning, salt content).
 Consistency (firmness).
Forcemeat Can Separate And Break
“Common Causes”
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Heat / Not chilled
properly
Overworking / Over
handling
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Overcooking
Cooking at too high a
temperature
Indicators Of A Broken Forcemeat
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Fat appearing on the outside.
Excessive shrinkage.
A broken forcemeat can be saved:
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by adding a panada
adding more protein
chilling
phosphate
Garnishing Forcemeats
1. Random: Scattered throughout the
forcemeat.
2. Inlay: Specifically placed and centered.
Garnishing Forcemeats
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Use a combination of items compatible
with the flavors present in the forcemeat.
Examples include nuts, diced ham, diced
vegetables, and truffles.
Sausages
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Term refers to a mixture of minced,
seasoned products (usually meat).
Name comes from the Latin word Salsus,
which means “salted.”
Early Greeks and Romans were among the
first to make sausages.
History Of Sausage Making
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Conquering Romans brought sausages
into Gaul (France).
By the Middle Ages sausages developed
distinct regional differences.
Six Basic Components Of Sausage
1.
2.
3.
4.
5.
6.
Main Ingredient
Fat
Seasonings & Cure Mixtures
Spices
Herbs
Aromatics
Main Ingredient
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Usually a tough cut of meat from the leg
or shoulder.
Fat
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Essential ingredient.
Purpose:
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Moisture
Flavor
Satiety.
Two most common forms:
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Pork fat / heavy cream
Seasoning & Cure Mixtures
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Sweeteners: sugar, honey, dextrose.
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added to increase moisture
balance flavor
act as a browning agent
Seasoning
 added for desired flavor
Cures: TCM, Prague Powder II…
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added as a preservative
protect against botulism
enhance color.
Spices
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Toasted / Untoasted
Whole / Ground
Prepared Mixes
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Quatre Epices – equal parts of white pepper,
nutmeg, clove
Herbs
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Dried
Fresh
Aromatics
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Includes wine, liquors, zests.
Prepared sauces (Worcestershire,
Tabasco).
Vegetables (usually previously cooked).
Forms Of Sausage
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Loose/Bulk.
Patties.
Stuffed in casings.
Natural & Synthetic Casings
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Synthetic casings are made of a variety of
food-grade materials, some of which are
non - edible.
Natural casings come from the intestines
of sheep, hogs, and cattle.
Natural casings should be cleaned in a
water/vinegar solution.
Synthetic Casings
Plastic
 Cotton
 Cellulose
 Collagen
- Corium layer of split beef hide.
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Natural Casings
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Sheep
Hog
Hog Bung End
Hog Middles
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Beef Round
Beef Middle
Beef Bung Cap
Sheep (Small Intestine)
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Size: 24-26 mm
Length: 100 yds.
Capacity: 60-64#
Name: Hank
Hog
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Size: 42 mm and up
Length: 100 yds.
Capacity: 135-145#
Name: Hank
Hog
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Size: 32-35 mm
Length: 100 yds.
Capacity: 105-115#
Name: Hank
Hog Bung End
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Size: 2 inches and up
Length: 4 ft.
Capacity: 50#
Hog Middles
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Size: 4 inches
Length: 13 or 27 ft.
Capacity: up to 65#
Name: Set
Beef Round
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Size: 43-46 mm
Length: 100 ft.
Capacity: 75-80#
Name: Set
Beef Middle
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Size: 60-65 mm
Length: 57 ft.
Capacity: 70-80#
Name: Set
Beef Bung Cap
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Size: 120 mm
Length: 23-27 inches
Capacity: 17-20#
Sausage Testing
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Sausage should be tested before cooking.
This is to ensure that the sausage has the
desired flavor and texture.
Test by taking a small sample and cooking
it in the same way the entire batch is to
be prepared.