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Charcuterie (/ʃɑːrˈkuːtəri/ , shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ , -EE; French: [ʃaʁkyt(ə)ʁi] ; from chair, 'flesh', and cuit, 'cooked') is a...
- A
charcuterie board is an
appetizer typically served on a
wooden board or
stone slab,
either eaten straight from the
board itself or
portioned onto flatware...
- Schwartz's sign
outside was
forcibly changed from "Hebrew delicatessen" to "
Charcuterie Hébraïque de Montréal". The
Office québécois de la
langue française (OQLF)...
-
accompanied by
platters of
boiled or
steamed potatoes,
other vegetables, and
charcuterie (various meats).
These are then
mixed with
potatoes and
topped with cheese...
- sausage-shaped
charcuterie in
French cuisine.
Typically made of pork, or a
mixture of pork and
other meats,
saucisson are a type of
charcuterie similar to...
- La
Charcuterie mécanique (The
Mechanical Butcher) is an 1895/1896 "humorous subject" (as
classed by its makers)
created by the Lumière Brothers. In Phil...
- (referred to as pork rind).
Fatback is a
preferred fat for
various forms of
charcuterie,
particularly sausages and
forcemeat such as quenelles. The 1954 rhythm...
-
contre un
industriel de la
charcuterie" [Nitrites and "carcinogenic" hams: Yuka's new
appeal victory against a
charcuterie manufacturer].
Marianne (in...
- Ham, gammon, bacon, and pork
sausage are
examples of
preserved pork.
Charcuterie is the
branch of
cooking devoted to
prepared meat products, many from...
- 2019 (2019-03-05) Ingredients: Appetizer:
ambrosia salad,
dandelion greens,
charcuterie cone, beef
short loin Entrée:
Moroccan mint tea,
fresh chickpeas, pâté...
