Charcuterie

1. Charcuterie Chair = Flesh Cuite = Cooked

2. The Term “Charcuterie” Encompasses Several Meanings: • Charcutier refers to “one who cooks flesh.” • Craft dealing with the products produced from meat or offal (edible internal parts and some extremities). • Shops where pork or offal products are sold.

3. Charcuterie Deals With The Preparation Of: • Cured Meats • Sausages • Pâtés • Terrines • Galantines • Ballotines

4. Brief History Of Charcuterie • In the fall, farm animals raised on noble’s lands were butchered and preserved by pickling, salting, brining. (1200’s) • Castles/Manor houses had areas devoted to food storage. • located in area below ground level to keep cold • area was referred to as-- Garde Manger = “keeping to eat” • Preserved items, such as hams and cheeses, were used for trade • Rules established governing how merchants prepared/sold goods

5. The French Guilds • Work divided into groups know as guilds that developed training system for members • By 1580’s guilds were dedicated specifically to foods • Charcuterie • guild responsible for preparing and selling cooked items made from pig • kept alive practical work of preserving meats (ie., hams, sausages, bacons, pates, . . . ) • Granted charters given specific rights • Some guilds abused their power; severe regulations were enforced • Protocols of business evolved

6. Strict laws concerning hygiene were enforced

7. 18th Century

8. Forcemeat ”Farce” • A mixture of meat, poultry or fish ground or puréed with the addition of fat, seasonings, and optional binders. • Forcemeat is used as the base for pates, terrines, galantines, and sausages.

9. Five Forms of Forcemeat 1. 5-4-3 2. Straight 3. Country 4. Gratin 5. Mousseline

10. 5-4-3 • Refers to an emulsified mixture of 5 parts meat, 4 parts pork fat, and 3 parts ice.

11. Straight • Meat is ground progressively and emulsified; typically the meat and fat are ground separately.

12. Country • A course grind without emulsification; a panada is added for binding. • Panada - a paste of variable composition used to bind and thicken forcemeats; made by combining starch with liquid.

13. Gratin • 70% meat is emulsified / 30% is whole or chunks(seared).

14. Mousseline • A forcemeat of meat, eggs, and un-whipped cream. • Typically used for lean light meats, or fish. • Excessively agitated cream will result in a broken emulsion.

15. Testing Forcemeats • After the forcemeats are prepared, they should be “tested” to determine three key factors: • Bind (successful cohesion of meat and fat). • Flavor (proper seasoning, salt content). • Consistency (firmness).

16. Heat / Not chilled properly Overworking / Over handling Overcooking Cooking at too high a temperature Forcemeat Can Separate And Break “Common Causes”

17. Indicators Of A Broken Forcemeat • Fat appearing on the outside. • Excessive shrinkage. • A broken forcemeat can be saved: • by adding a panada • adding more protein • chilling • phosphate

18. Garnishing Forcemeats • Random: Scattered throughout the forcemeat. • Inlay: Specifically placed and centered.

19. Garnishing Forcemeats • Use a combination of items compatible with the flavors present in the forcemeat. • Examples include nuts, diced ham, diced vegetables, and truffles.

20. Sausages • Term refers to a mixture of minced, seasoned products (usually meat). • Name comes from the Latin word Salsus, which means “salted.” • Early Greeks and Romans were among the first to make sausages.

21. History Of Sausage Making • Conquering Romans brought sausages into Gaul (France). • By the Middle Ages sausages developed distinct regional differences.

22. Six Basic Components Of Sausage • Main Ingredient • Fat • Seasonings & Cure Mixtures • Spices • Herbs • Aromatics

23. Main Ingredient • Usually a tough cut of meat from the leg or shoulder.

24. Fat • Essential ingredient. • Purpose: • Moisture • Flavor • Satiety. • Two most common forms: • Pork fat / heavy cream

25. Seasoning & Cure Mixtures • Sweeteners: sugar, honey, dextrose. • added to increase moisture • balance flavor • act as a browning agent • Seasoning • added for desired flavor • Cures: TCM, Prague Powder II… • added as a preservative • protect against botulism • enhance color.

26. Spices • Toasted / Untoasted • Whole / Ground • Prepared Mixes • Quatre Epices – equal parts of white pepper, nutmeg, clove

27. Herbs • Dried • Fresh

28. Aromatics • Includes wine, liquors, zests. • Prepared sauces (Worcestershire, Tabasco). • Vegetables (usually previously cooked).

29. Forms Of Sausage • Loose/Bulk. • Patties. • Stuffed in casings.

30. Natural & Synthetic Casings • Synthetic casings are made of a variety of food-grade materials, some of which are non - edible. • Natural casings come from the intestines of sheep, hogs, and cattle. • Natural casings should be cleaned in a water/vinegar solution.

31. Synthetic Casings • Plastic • Cotton • Cellulose • Collagen - Corium layer of split beef hide.

32. Sheep Hog Hog Bung End Hog Middles Beef Round Beef Middle Beef Bung Cap Natural Casings

33. Sheep (Small Intestine) • Size: 24-26 mm • Length: 100 yds. • Capacity: 60-64# • Name: Hank

34. Hog • Size: 42 mm and up • Length: 100 yds. • Capacity: 135-145# • Name: Hank

35. Hog • Size: 32-35 mm • Length: 100 yds. • Capacity: 105-115# • Name: Hank

36. Hog Bung End • Size: 2 inches and up • Length: 4 ft. • Capacity: 50#

37. Hog Middles • Size: 4 inches • Length: 13 or 27 ft. • Capacity: up to 65# • Name: Set

38. Beef Round • Size: 43-46 mm • Length: 100 ft. • Capacity: 75-80# • Name: Set

39. Beef Middle • Size: 60-65 mm • Length: 57 ft. • Capacity: 70-80# • Name: Set

40. Beef Bung Cap • Size: 120 mm • Length: 23-27 inches • Capacity: 17-20#

41. Sausage Testing • Sausage should be tested before cooking. This is to ensure that the sausage has the desired flavor and texture. • Test by taking a small sample and cooking it in the same way the entire batch is to be prepared.