Charcuterie: Culinary Operations Training

CHARCUTERIE It is the art and science of making raw and cooked preparations of meat with emphasis on pork. Today most of these preparations are called PROCESSED MEATS. 

These preparations include hams, sausages, salamis, cold cuts, rolled shoulders, frankfurters and others.

Regional specialties in charcuterie developed all over Europe are-

Frankfurters from Frankfurt (Germany)

Genoa Salami from Genoa (Italy)

Bologna from Bologna (Italy)

Braunschweiger from Brunswick (Germany)

Charcuterie shops are still common in Europe today. Austria, Germany and Switzerland eat 60 % of their red meat in the form of sausages.

PRODUCTS Processed meats are the meats which have been changed by cooking, canning, freezing, comminuting, seasoning, curing, drying or a combination of processes.The major purpose of processing meats is to preserve them. The processing also enhances flavor, texture and makes the items easier to handle.

SAUSAGES Sausage is any meat which has been COMMINUTED and seasoned.Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means, containing various amounts of water, usually seasoned with condiments and frequently cured. In the simplest terms, sausage is ground meat which has been salted for preservation and seasoned to taste. Binders and extenders must be prominently labeledThe finished product should not contain more than 3.4 % of these additives.

Raw sausages may contain up to 3 % water to facilitate chopping, mixing or the dissolving of curing or flavoring 

THE VARIETY OF SAUSAGES IS VIRTUALLY LIMITLESS.

FRESH SAUSAGES- Fresh sausages are made from meats which have not been cured or smoked. The meat isground, chopped, diced etc. and seasoned. It is used in bulk form or stuffed into casings.

This is the raw product and must be fully cooked before eating.

Bockwurst, country-style sausage and Italian sausages are the example.

SAUSAGES – These are made from uncured meats. The meats are ground, seasoned and stuffed into casings. The sausage is then cooked, normally by poaching.These sausages are not smoked.Cooked sausages are normally served cold and as purchased. 

Braunsgweiger is an example

COOKED-SMOKED SAUSAGES-Is made from cured meats. The meat is ground, seasoned and stuffed into casings. The sausage is then smoked and fully cooked. 

They do not require further cooking but some are heated before serving. 

Examples are bologna, frankfurters, cotto salami, Berliners.

UNCOOKED-SMOKED SAUSAGES These are made from cured or uncured meats. The meat is ground, seasoned and stuffed into casings. The sausage is smoked but not cooked.This means it has to be fully cooked before eating.Kielbasa and mettwurst are examples

DRY AND OR SEMI-DRY SAUSAGES-These are made from cured meats. Which are ground, seasoned and stuffed into casings.

Charcuterie-cold-cuts-pronunciation-at-home-ingredients-origin-meats-cheese-What-is-typically-on-a-plate-What-does-mean-literally-What-is-meat-What-is-a-dish-box-book-near-me-in-French-synonym-restaurant-Unique-board-ideas-Difference-between-and-cheese-board