Know Everything About Artisanal Charcuterie!
#charcuterie refers to all food preparations, raw or cooked, often with salt as a preservative. It is pork that is mainly used, but it is also found in poultry (duck), beef, goat but also game such as venison and wild boar.
In ancient times, meat was very complicated to preserve in the absence of a cold source. Its transformation therefore appeared as a solution. More specifically, pork meat lent itself very well to salting and smoking. Charcuterie was created.
Cold cuts then experienced industrialization, which unfortunately greatly deteriorated its quality. It has become a source of environmental destruction, of intensive farming that kills animals that have not really lived.
However, consciences are waking up and we are tending to return to products that are more respectful of the environment and animals. Artisanal delicatessen is back on the front of the stage. A multitude of producers are also tending towards the production of organic charcuterie, without additives these products are often very qualitative and in great demand.
To honor the real charcuterie, let's go back to the origins and take a little tour of what is traditionally done in France: Savoie, Corsica, Auvergne, Ardèche, Provence...
Today, there are many kinds of charcuterie, produced in each region of France.
