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Copy of Charcuterie

Published on Nov 29, 2015

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PRESENTATION OUTLINE

1.

CHARCUTERIE

Photo by Serge Melki
2.

SALT & MEAT

Photo by A. Drauglis
3.

1ST CENTURY GAUL

STRABO REPORTS MEAT IMPORTS
Photo by stereogab
4.

CHARCUTIERS

FRENCH GUILDS
Photo by ghbrett
5.

CURING

INDUCED OSMOSIS
Photo by djwtwo
6.

FERMENTATION

Photo by gabster_ro
7.

DEHYDRATION

Photo by A Guy Taking Pictures
8.

NITRATES

FRIEND OR FOE?
Photo by Chip Smith
9.

CURING SALTS

Photo by I Believe I Can Fry
10.

TINT CURE

Photo by NickDawson
11.

INSTA-CURE & PRAGUE POWDER

Photo by thebittenword.com
12.

PÂTÉ

Photo by NickDawson
13.

SAUSAGE

Photo by ]babi]
14.

HEAD CHEESE

Photo by Koocheekoo
15.

RILLETTES

Photo by stu_spivack
16.

TERRINES

Photo by SanFranAnnie
17.

BACON

Photo by gabster_ro
18.

GRAVLAX

OR SMOKED SALMON
Photo by kattebelletje
19.

HAMS

Photo by ve®onica

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