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Charcuterie – Preserving the Hog

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Charcuterie: French for “Pork Butcher’s Shop”, originally developed as a way of preserving meats primarily pork

• Cured meats• Hams• Sausages• Pâtés & Terrines

Garde manger: French for “Keeper of the Food”• Salads• Hot food presented cold• Hors d’oeuvres• Buffet presentations• Show pieces

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Forcemeats

A preparation of uncooked ground meat, poultry, fish or shellfish that is seasoned and emulsified with fats.• Used in making pâtés, terrines, galantines & sausages• Textures vary from smooth and velvety to course • May include garnishes to compliment flavor and

presentation• May be served hot or coldImportant considerations when making forcemeat• Ratio of fat to meat• Proper emulsification (temperature control Below 41 F ̊� )• Seasoning (test your forcemeat before continuing)

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Ingredients Used in Forcemeat• Meat – the predominant meat is referred to when naming

and gives it the essential flavor• Other meats may be used as fillers, for their fat content or

as garnish• Fats – add moisture and richness

• Pork fatback is the most common fat used• Binders – help maintain texture and emulsification

• Panada: crust-less white bread soaked in milk or cream• Eggs

• Seasoning• Salts & curing salts (preservatives)• Marinades, herbs and spices

• Garnishes

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Curing Salts

Sodium Nitrite & Nitrate – Also known as pink salt or tinted curing mix (TCM)• Nitrite = nitrogen + 2 oxygen molecules• Nitrate = nitrogen + 3 oxygen molecules – nitrates take longer

to breakdown therefor have a longer shelf lifeNitrites and Nitrates are mixed with salt to form Sodium Nitrite (Nitrate) which is used to flavor and preserve meats especially the color.

Pâté spice: a mixture of spices and herbs that can be premixed and used as needed

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Equipment and Safety• High quality meat grinder with various size dies• Robot coup• Drum sieve or tamis • Sausage stuffer• Various molds

Warning: potentially hazardous food• Keep all equipment and tools free from cross contamination• Keep all product out of the danger zone (41 F or below) ̊�• Keep grinding equipment in ice bath• Cut product into small pieces for ease in grinding and to

prevent friction

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Types of Forcemeat

Country Style• Simplest to prepare• Heavily seasonedBasic • Smoother and more refined• Most versatileMousseline• Light, airy and delicate• Used mostly with seafood and chicken• Quenelles: mousseline shaped into ovals for either

presentation or testing for seasoning

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Terminology• Terrines: when a forcemeat is baked in an earthenware mold

(also called a terrine)• Pâté: literally means paste and refers to the texture of

forcemeat.• Can be baked in various vessels, or stuffed into other

ingredients• Pâté en croûte: a forcemeat wrapped and baked in pastry

• Galantines: Forcemeats wrapped in the skin of the animal and poached, served cold.

• Ballotines: Forcemeats wrapped in the skin of chickens (usually the leg/thigh), partially poached then roasted, served hot.

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Procedure for Preparing Terrines

1 ̊Lining ̊a ̊mold ̊with ̊thin ̊slices ̊of ̊fatback.

2 ̊Filling ̊the ̊terrine ̊with ̊the ̊forcemeat ̊and ̊garnish.

3 ̊Placing ̊the ̊herb-decorated ̊terrine ̊in ̊a ̊water ̊bath.

4 ̊Slicing ̊the ̊finished ̊terrine.

5 ̊Slicing ̊the ̊finished ̊product.

Procedure for Preparing Galantines (cont.)

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MenuA selection of Hors d’oeuvres

Cold Hors D’OuevresCanapésCrudités

Dips and SpreadsHot Hors D’OuevresFilled Pastry Shells

BrochettesMeatballs

Wrapped Hors D’OeuvresFilled Dough

A section of Pate and terrine preparations

Terrine using - Country Style Forcemeat Pate en croute using - Basic Forcemeat

Galantine or Ballotine using Mousseline

A selection of hot and cold sausageItalian Sausage

Andouille SausageSmoked Chicken and Roasted Garlic Sausage

Hot DogsMexican Chorizo

Breakfast Sausage