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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.

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