« back to encyclopedia search results
The word comes from the French "chair cuit" - cooked meat; but relates specifically to cooked meat of the pig in all its forms. In France this has developed almost to an art form, with specialist Charcuteries selling a range of products stretching from country sausages through delicate boudins to delicious rillettes and terrines.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.