4/11/2023 0 Comments Feed me oil 2 chapter 6Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. īefore the mass production and re-engineering of pigs in the 20th century, pork in Europe and North America was traditionally an autumn dish-pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. 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.
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