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Key terms: sausage meat salt curing production pork cooked nitrate terrine charcuterie flavor process nitrites food proteins fermentation fat temperature drying bacteria poultry mixture cold texture break sodium assists involve emulsified there are two blend botulism degrees moisture prepared cured meat guild spice break down contain chopped sweeteners preservation proper dried fermentation process casings mold pink ingredients sugar seasoning kitchen garde manger there are two main items fresh Search external links cited by footnotes on Wikipedia page Charcuterie: |
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