![]() ![]() The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The guilds that produced charcuterie were those of the charcutiers. In 15th-century France, local guilds regulated tradesmen in the food production industry in each city. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavors that are derived from the preservation processes. Pig being prepared in France during the mid-19th century.Ĭharcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit, primarily from pig. Pigs were domesticated in Mesopotamia around 13,000 BC. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). Pork is the most popular meat in the Western world, particularly in Central Europe. ![]() Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. ![]() Ham, gammon, bacon, and pork sausage are examples of preserved pork. Pork is eaten both freshly cooked and preserved curing extends the shelf life of pork products. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is the culinary name for the meat of the pig ( Sus domesticus). Pork belly cut, showing layers of muscle and fat A pig being slow-roasted on a rotisserie For other uses, see Pork (disambiguation). ![]()
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