1. Charcuterie Chair = Flesh Cuite = Cooked

2. The Term “Charcuterie” Encompasses Several Meanings: Charcutier refers to “one who cooks flesh.” Charcutier refers to “one who cooks flesh.” Craft dealing with the products produced from meat or offal (edible internal parts and some extremities). Craft dealing with the products produced from meat or offal (edible internal parts and some extremities). Shops where pork or offal products are sold. Shops where pork or offal products are sold.

3. Charcuterie Deals With The Preparation Of: Cured Meats Cured Meats Sausages Sausages Pâtés Pâtés Terrines Terrines Galantines Galantines Ballotines Ballotines

4. Brief History Of Charcuterie In the fall, farm animals raised on noble’s lands were butchered and preserved by pickling, salting, brining. (1200’s) Castles/Manor houses had areas devoted to food storage. located in area below ground level to keep cold area was referred to as-- Garde Manger = “keeping to eat” Preserved items, such as hams and cheeses, were used for trade Rules established governing how merchants prepared/sold goods

5. The French Guilds Work divided into groups know as guilds that developed training system for members By 1580’s guilds were dedicated specifically to foods Charcuterie guild responsible for preparing and selling cooked items made from pig kept alive practical work of preserving meats (ie., hams, sausages, bacons, pates,... ) Granted charters given specific rights Some guilds abused their power; severe regulations were enforced Protocols of business evolved

6. Strict laws concerning hygiene were enforced Strict laws concerning hygiene were enforced

7. 18 th Century

8. Forcemeat ”Farce” A mixture of meat, poultry or fish ground or puréed with the addition of fat, seasonings, and optional binders. A mixture of meat, poultry or fish ground or puréed with the addition of fat, seasonings, and optional binders. Forcemeat is used as the base for pates, terrines, galantines, and sausages. Forcemeat is used as the base for pates, terrines, galantines, and sausages.

9. Five Forms of Forcemeat 1. 5-4-3 2. Straight 3. Country 4. Gratin 5. Mousseline

10. 5-4-3 Refers to an emulsified mixture of 5 parts meat, 4 parts pork fat, and 3 parts ice. Refers to an emulsified mixture of 5 parts meat, 4 parts pork fat, and 3 parts ice.

11. Straight Meat is ground progressively and emulsified; typically the meat and fat are ground separately. Meat is ground progressively and emulsified; typically the meat and fat are ground separately.

12. Country A course grind without emulsification; a panada is added for binding. A course grind without emulsification; a panada is added for binding. Panada - a paste of variable composition used to bind and thicken forcemeats; made by combining starch with liquid. Panada - a paste of variable composition used to bind and thicken forcemeats; made by combining starch with liquid.

13. Gratin 70% meat is emulsified / 30% is whole or chunks(seared). 70% meat is emulsified / 30% is whole or chunks(seared).

14. Mousseline A forcemeat of meat, eggs, and un- whipped cream. A forcemeat of meat, eggs, and un- whipped cream. Typically used for lean light meats, or fish. Typically used for lean light meats, or fish. Excessively agitated cream will result in a broken emulsion. Excessively agitated cream will result in a broken emulsion.

15. Testing Forcemeats After the forcemeats are prepared, they should be “tested” to determine three key factors: After the forcemeats are prepared, they should be “tested” to determine three key factors:  Bind (successful cohesion of meat and fat).  Flavor (proper seasoning, salt content).  Consistency (firmness).

16. Forcemeat Can Separate And Break “C ommon Causes” Heat / Not chilled properly Heat / Not chilled properly Overworking / Over handling Overworking / Over handling Overcooking Overcooking Cooking at too high a temperature Cooking at too high a temperature

17. Indicators Of A Broken Forcemeat Fat appearing on the outside. Fat appearing on the outside. Excessive shrinkage. Excessive shrinkage. A broken forcemeat can be saved: A broken forcemeat can be saved: by adding a panada by adding a panada adding more protein adding more protein chilling chilling phosphate phosphate

18. Garnishing Forcemeats 1.Random: Scattered throughout the forcemeat. 2.Inlay: Specifically placed and centered.

19. Garnishing Forcemeats Use a combination of items compatible with the flavors present in the forcemeat. Use a combination of items compatible with the flavors present in the forcemeat. Examples include nuts, diced ham, diced vegetables, and truffles. Examples include nuts, diced ham, diced vegetables, and truffles.

20. Sausages Term refers to a mixture of minced, seasoned products (usually meat). Term refers to a mixture of minced, seasoned products (usually meat). Name comes from the Latin word Salsus, which means “salted.” Name comes from the Latin word Salsus, which means “salted.” Early Greeks and Romans were among the first to make sausages. Early Greeks and Romans were among the first to make sausages.

21. History Of Sausage Making Conquering Romans brought sausages into Gaul (France). Conquering Romans brought sausages into Gaul (France). By the Middle Ages sausages developed distinct regional differences. By the Middle Ages sausages developed distinct regional differences.

22. Six Basic Components Of Sausage 1.Main Ingredient 2.Fat 3.Seasonings & Cure Mixtures 4.Spices 5.Herbs 6.Aromatics

23. Main Ingredient Usually a tough cut of meat from the leg or shoulder. Usually a tough cut of meat from the leg or shoulder.

24. Fat Essential ingredient. Essential ingredient. Purpose: Purpose: Moisture Moisture Flavor Flavor Satiety. Satiety. Two most common forms: Two most common forms: Pork fat / heavy cream Pork fat / heavy cream

25. Seasoning & Cure Mixtures Sweeteners: sugar, honey, dextrose. Sweeteners: sugar, honey, dextrose. added to increase moisture added to increase moisture balance flavor balance flavor act as a browning agent act as a browning agent Seasoning Seasoning  added for desired flavor Cures: TCM, Prague Powder II… Cures: TCM, Prague Powder II… added as a preservative added as a preservative protect against botulism protect against botulism enhance color. enhance color.

26. Spices Toasted / Untoasted Toasted / Untoasted Whole / Ground Whole / Ground Prepared Mixes Prepared Mixes Quatre Epices – equal parts of white pepper, nutmeg, clove Quatre Epices – equal parts of white pepper, nutmeg, clove

27. Herbs Dried Dried Fresh Fresh

28. Aromatics Includes wine, liquors, zests. Includes wine, liquors, zests. Prepared sauces (Worcestershire, Tabasco). Prepared sauces (Worcestershire, Tabasco). Vegetables (usually previously cooked). Vegetables (usually previously cooked).

29. Forms Of Sausage Loose/Bulk. Loose/Bulk. Patties. Patties. Stuffed in casings. Stuffed in casings.

30. Natural & Synthetic Casings Synthetic casings are made of a variety of food-grade materials, some of which are non - edible. Synthetic casings are made of a variety of food-grade materials, some of which are non - edible. Natural casings come from the intestines of sheep, hogs, and cattle. Natural casings come from the intestines of sheep, hogs, and cattle. Natural casings should be cleaned in a water/vinegar solution. Natural casings should be cleaned in a water/vinegar solution.

31. Synthetic Casings Plastic Plastic  Cotton  Cellulose Collagen Collagen - Corium layer of split beef hide. - Corium layer of split beef hide.

32. Natural Casings Sheep Sheep Hog Hog Hog Bung End Hog Bung End Hog Middles Hog Middles Beef Round Beef Round Beef Middle Beef Middle Beef Bung Cap Beef Bung Cap

33. Sheep (Small Intestine) Size: 24-26 mm Size: 24-26 mm Length: 100 yds. Length: 100 yds. Capacity: 60-64# Capacity: 60-64# Name: Hank Name: Hank

34. Hog Size: 42 mm and up Size: 42 mm and up Length: 100 yds. Length: 100 yds. Capacity: 135-145# Capacity: 135-145# Name: Hank Name: Hank

35. Hog Size: 32-35 mm Size: 32-35 mm Length: 100 yds. Length: 100 yds. Capacity: 105-115# Capacity: 105-115# Name: Hank Name: Hank

36. Hog Bung End Size: 2 inches and up Size: 2 inches and up Length: 4 ft. Length: 4 ft. Capacity: 50# Capacity: 50#

37. Hog Middles Size: 4 inches Size: 4 inches Length: 13 or 27 ft. Length: 13 or 27 ft. Capacity: up to 65# Capacity: up to 65# Name: Set Name: Set

38. Beef Round Size: 43-46 mm Size: 43-46 mm Length: 100 ft. Length: 100 ft. Capacity: 75-80# Capacity: 75-80# Name: Set Name: Set

39. Beef Middle Size: 60-65 mm Size: 60-65 mm Length: 57 ft. Length: 57 ft. Capacity: 70-80# Capacity: 70-80# Name: Set Name: Set

40. Beef Bung Cap Size: 120 mm Size: 120 mm Length: 23-27 inches Length: 23-27 inches Capacity: 17-20# Capacity: 17-20#

41. Sausage Testing Sausage should be tested before cooking. This is to ensure that the sausage has the desired flavor and texture. Sausage should be tested before cooking. This is to ensure that the sausage has the desired flavor and texture. Test by taking a small sample and cooking it in the same way the entire batch is to be prepared. Test by taking a small sample and cooking it in the same way the entire batch is to be prepared.