Eat. Home. Live.

In depth ramblings about cooking, homekeeping, and whatever else I decide to write about.

Charcuterie and Salumi

Charcuterie  (said like” shar-coot-a-ree”) is a huge trend with foodies and cooking geeks right now. It’s kind of a weird sounding word. It’s basically the French art of making cured meats like sausages, salami, bacon, hams, pates, and the like. Charcuterie items usually get cooked. The word refers to the art of making these items, as well as the shop they are sold at, and the items themselves. Many home cooks are learning this art form and creating these delicacies at home.

A related term is Salumi. Salumi is the Italian version of almost the same thing. The main difference is that most of the Italian sausages and hams made as salumi are not cooked. They are heavily salted and dry cured. There may be an exception or two, but for the most part, the final product is not cooked. Salumi is not the same thing as salami. Salami is a type of salumi.
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This entry was posted on January 21, 2012 by in Cooking 101, Eat, What in the Heck Does That Mean? Cooking Terms.