History of Charcuterie - Research Paper Example

Paper Type:  Research paper
Pages:  5
Wordcount:  1273 Words
Date:  2021-03-31

Charcuterie is the branch of cooking dedicated to prepared meat items, for example, bacon, terrines, ballotines, ham, hotdog, galantines, pates, and confit, essentially from pork. It was initially viewed as a way of preserving meat before the introduction of refrigeration (Ruhlman and Polcyn 2005). However, today they are prepared for the flavors derived from their preservation methods. The person who makes charcuterie is called a charcutier, which translates to pork butcher in English. The term has led to mistaken belief that it only involves pork.

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The name Charcuterie was at the beginning derived from the French words chair cuite, which translates to cooked flesh in English. The term was used to refer to shops that sold products made from pork in France around Fifteenth Century (Maguelonne 2009). The products would also be done from offal (internal animal organs leaving out bones and muscles). In the first century, a record shows the trade of salted meat from Gaul. During those times, the Romans created principles of rearing, cooking pork after killing as aspects of the law, which gave rise to the regulation of its production. However, it is the French charcutier who made the major impact on the creativity of pork preparations.

It was in the fifteenth-century France that there were local guilds which were in control of trade in food production industry in every city. The guilds that were responsible for the manufacture of the salted meat products were those of the charcutiers, and the members were given the mandate of producing a traditional scope of salted and dry natural products. The production varied distinctively from region to region. The main raw meat they were allowed to offer was unrendered fat (lard). The fat would be later rendered at home and used in food preparations. The charcutiers were prohibited from selling uncooked meat. This made them create a form of cooked dishes to be sold later. They prepared various things, including trotters, bacon, rillettes, sausages, pates, and brawns (head cheese). These techniques of preservation guaranteed the meats would have longer life spans of usability.

Rillettes is a preparation of meat like pate. Ordinarily produced using pork, the meat is cubed or hacked, salted intensely and cooked gradually in fat until it is sufficiently tender to be effectively shredded, and after that cooled with enough of the fat to shape a paste. Brawn or head cheese is a frosty cut that started in Europe. A rendition cured with vinegar is known as souse. The brawn is not cheese and is not scary. It is tender, moderately cooked pork that is pressed into a terrine or mold, and set with a delicious juice which solidifies into an appetizing jam. The food is always confused for canned spam.

In the late fifteenth century, the period when first societies were shaped, the charcutiers were profoundly esteemed. The members of the societies accountable for pork slaughtering assumed a critical part in keeping up the nourishment stock in their town. The charcuterie hence implied cooking and safeguarding the meat for the society in the region (Maguelonne 2009). Much sooner than the Industrial Age from the Renaissance, social orders, and civilization relied much upon such preservation procedures. During the advent of the French Revolution, about a hundred top charcutiers were carrying out their profession in the nation's capital.

In the sense of preservation through salting, smoking, and cooking, the historical backdrop of charcuterie dates back to the origin of Homo sapiens. The idea has been utilized to many structures through practically every culture making it one of the establishments of the human survival in that it permitted social order to keep up nourishment surplus. In this way, preservation methods have transformed early people groups from migrants into clusters of settlers. Recipes for sausage preparation have been traced back to the age of ancient Greece. Before then, the Egyptians were fattening geese for their livers and conceivably creating the initial pate de foie gras (Maguelonne 2009). The required standard of traditional dry cured meats is not just the decrease in moisture fundamental for the safeguarding of meat, but additionally, the advancement of distinct dry cured flavors that no one but time can make.

Some of the typical products of the preservations are discussed below.


Its name came through French from the Latin word sal, "salt," the procedure of sausage making includes putting highly salted, ground meat into a tube. Having different kinds of tubes, the more necessary animal-sourced tubes incorporate intestinal linings from sheep, hog, or cattle. Additionally, the tube can be made from the animal bladder and stomachs and edible artificial housings delivered from paper, collagen or plant cellulose. Inedible housings are used to shape, age and store the sausage. Sausages come in two variants; cooked and fresh, according to the form of meat used (Maguelonne 2009). Cooked sausages are warmed during production and are consumable during the end of production, while fresh one involves the production of raw flesh put into housings to be cooked later.


Dry-cured ham is one of the most seasoned types of Southern European charcuterie. Forms of this item can be found in practically every nation with a Mediterranean coastline. The Romans left the first confirmation of dry-cured ham production. The authentic Italian Prosciutto is made utilizing just salt, time and energy as requirements. Prosciutto is a full bone-in ham that commonly takes between 8 - 16 months to develop (Ruhlman and Polcyn 2005).


Forcemeat is a blend of minced, lean meat mixed with fat. The mixture can be achieved by crushing, pureeing, or sieving the contents. The fat used may either be coarse or smooth in the surface, depending on the required consistency finished product. Forcemeats are utilized as a part of the generation of various products found in charcuterie. Meats regularly used as a part of the production of forcemeats incorporate pork, seafood, fish, game meat, game birds, poultry, veal, and pork liver.

Pate and terrines

Terrines and pate are frequently prepared in a crust pastry outside layer or a pottery holder. Both the ceramic holder and the dish itself are known as a terrine. Terrines and pate are fundamentally the same. The latter regularly recommends a better-finished forcemeat utilizing liver, while terrines are all the more frequently made of a coarser forcemeat (Ruhlman and Polcyn 2005). The meat is slashed or ground, alongside overwhelming flavoring, which may incorporate fat and aromatics. The dressing is essential, as they will, for the most part, be served icy, which quiets the flavors.

Galantine and Roulade

Galantine is a dish of chilled poultry prepared by the cook to the Marquis de Brancas after the French Revolution. It is prepared by cleaning and boning the poultry or chicken. The skin is laid level, with the beat breast laid on top. Forcemeat is then set on top of the beat breast where the meat is turned with the breast meeting each other. The preparation is poached using cheese cloth till the required internal temperature is achieved. The roulade is no different to galantine. The only contrast is the rolling pattern and the chilling of roulade after removing it from the poaching fluid.

The need to restore nourishment may well have been what driven us to cook it in any case, and after that exclusive unintentionally. It's not far-fetched that the precursors of early man hung the extra food over fire to protect it from creatures and bugs. The following day, they found that it was smoked hot, delicate, and flavorful. That can be the advent of preserving food.

Work cited

Ruhlman, Michael and Brian Polcyn. Charcuterie. 1st ed., New York, W.W. Norton, 2005.

Toussaint-Samat, Maguelonne. A history of food. John Wiley & Sons, 2009.

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History of Charcuterie - Research Paper Example. (2021, Mar 31). Retrieved from https://proessays.net/essays/history-of-charcuterie-research-paper-example

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