The art of preparing and assembling cured meats, or a selection of such prepared meats served as an appetizer, often accompanied by cheeses, pickles, and bread.
From French 'charcuterie,' combining 'chair' (flesh) and 'cuit' (cooked), literally meaning 'cooked flesh.' The term originally referred to shops that sold cooked pork products, as medieval guilds prohibited butchers from cooking meat.
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