Charcuterie
<p><b >Charcuterie</b> (<img alt="play" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Loudspeaker.svg/11px-Loudspeaker.svg.png" width="11" height="11" /> <a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English" >ʃɑrˌkuːtəˈriː</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a> or <a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English" >ʃɑrˈkuːtəri</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a>;<small >French: </small><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_French" title="Wikipedia:IPA for French" >[ʃaʁ.kyt.ʁi]</a>, from <i >chair</i> 'flesh' and <i >cuit</i> 'cooked') is the branch of cooking devoted to prepared meat products such as <a href="http://en.wikipedia.org/wiki/Bacon" title="Bacon" >bacon</a>, <a href="http://en.wikipedia.org/wiki/Ham" title="Ham" >ham</a>, <a href="http://en.wikipedia.org/wiki/Sausage" title="Sausage" >sausage</a>, <a href="http://en.wikipedia.org/wiki/Terrine_(food)" title="Terrine (food)" >terrines</a>,<a href="http://en.wikipedia.org/wiki/Galantine" title="Galantine" >galantines</a>, <a href="http://en.wikipedia.org/wiki/P%C3%A2t%C3%A9s" title="Pâtés" class="mw-redirect" >pâtés</a>, and <a href="http://en.wikipedia.org/wiki/Confit" title="Confit" >confit</a>, primarily from <a href="http://en.wikipedia.org/wiki/Pork" title="Pork" >pork</a>.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Charcuterie#cite_note-0" >[1]</a></sup>Charcuterie is part of the <i ><a href="http://en.wikipedia.org/wiki/Garde_manger" title="Garde manger" >garde manger</a></i> <a href="http://en.wikipedia.org/wiki/Chef" title="Chef" >chef</a>'s repertoire. </p>
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Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.<sup id="cite_ref-Ruhlman.2C_19_1-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Charcuterie#cite_note-Ruhlman.2C_19-1" >[2]</a></sup></p>