a delicatessen that specializes in dressed meats and meat dishes, particularly pork products.
a shop specializing in pork and its many preparations
The generic term used to refer to products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, pâtés, black puddings, salamis. The word is also used for the shop where this type of product is sold.
a hot-cuts place, the way a delicatessen is a cold-cuts place)
French term for preserved pork products.
a French term referring to cooked meat products (usually pork), that can include pâté, sausages, ham, cured meats, etc.; also a shop where such products are sold.
The French word for the variety of pork preparations that are cured, smoked, or processed. This includes sausages, hams, pates, and rillettes. This term may also imply the shop in which these products are sold and the butchers who produce it.
The French term for delicatessen-style items.
Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie.