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Develops myosin - PowerPoint PPT Presentation

Introduction to Charcuterie

Introduction to Charcuterie. The Pig. Goals of Fat. Carries flavor Maintains moisture Mouthfeel. Backfat. Location Used as garnish for pates and terrines Component of sausages Used to line terrines and pate molds. Other Fats. Leaf fat Veal or beef fat Poultry Caul fat Butter

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Develops myosin - PowerPoint PPT Presentation

Introduction to Charcuterie