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Charcuterie ( /ʃɑːrˈkuːtəri/</img> /ʃɑːrˈkuːtəri/ shar-KOO-tər-ee, uga US /ʃɑːrˌkuːtəˈriː/</img> US /ʃɑːrˌkuːtəˈriː/ --EE ; Prancis: [ʃaʁkyt(ə)ʁi] ( listen)</img> ; saka Prancis: chair , lan Prancis: cuit ) minangka istilah Prancis kanggo cabang masak sing khusus kanggo produk daging sing wis disiapake, kayata daging babi, ham, sosis, terrine, galantine, ballotines, pätés, lan confit, utamane saka daging babi . [1]
Pate lan terrine asring dimasak ing kerak kue utawa wadhah lempung. Wadhah lempung lan piring kasebut diarani terrine. Pate lan terrine padha banget: Istilah pate asring nuduhake forcemeat bertekstur sing luwih alus nggunakake ati, dene terrine luwih asring digawe saka forcemeat sing luwih kasar. Daging wis disigar utawa digiling, ditambah karo bumbu sing abot, bisa uga kalebu lemak lan gondho. Bumbu iku penting, amarga umume disuguhake adhem, yaiku rasa bisu. [2]
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