meat

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CHAPTER 20
CHARCUTERIE
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Charcuterie
• Traditionally, charcuterie was limited to pork-
based pâtés, terrines and galantines
• Today, the same items are made, but now
using game, poultry, fish, shellfish and even
vegetables
• Charcuterie is both an art and a science
• Involves preparations of sausage, curing
methods, and hot and cold smoking
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Forcemeats and Their Uses
• Forcemeat is ground uncooked meats,
poultry, fish or shellfish, seasoned, and
emulsified with fat
• To ensure proper emulsification
– Ratio of fat to other ingredients must be precise
– Maintain temperatures below 4°C (40°F)
– Mix ingredients properly
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Forcemeat Ingredients
• Meats
– Dominant meat
– Pork
– liver
• Fats
– Pork fatback
– Heavy cream
• Binders
– Panada
– Eggs/Egg whites
• Seasonings
– Curing salt (or salt)
– Pâté spice
• Garnishes
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5. 20-5Copyright © 2015 Pearson Canada, Inc.
A blade and assorted plates for a standard grinder

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Preparing Forcemeat
• Common types of forcemeat
– Country-style
– Basic (Straight)
– Mousseline
– Gratin-style
– 5/4/3 (emulsion)
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7. 20-7
Basic Forcemeat
Grinding
Combining in the
food processor
Folding on ice
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Using Forcemeats
• Pâté
• Pâté en croûte
• Terrine
• Galantine
• Ballotine
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9. 20-9
Terrine and Pâté
Terrine
Pâté en croûte
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Terrines
• Types of Terrines
– Liver terrines
– Foie gras terrines
– Vegetable terrines
– Brawns or aspic terrines
– Mousse
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11. Aspic Jelly
• Savoury jelly
– Increase gelatin content of savoury stock
– Clarify stock
• Soft
– 50 g (2 oz.) gelatin per 1 L (1 qt.) liquid
– Edible glazes for sliced meats, pâtés
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12. Aspic Jelly
• Firm
– 80-100 g (3-4 oz.) gelatin per 1 L (1 qt.) liquid
– Complete linings, heavily garnished fillings for
terrine (aspic) moulds
• Very firm
– 100-250 g (4-10 oz.) gelatin per 1 L (1 qt.)
liquid
– Nonedible purposes
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13. Sauce Chaud-Froid
• Prepared hot/served cold
• Traditional coating for meats, poultry, fish to
be eaten cold
• Currently more typical to whole cold salmon
or whole roasted poultry item
• Classic – 1 part cream/2 parts stock/gelatin
• Modern – mayonnaise-based
• Brown – with glace de viande
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Sausages
• Sausages are forcemeats stuffed into casings
• Three main types
– Fresh sausages
– Smoked and cooked sausages
– Dried or hard sausages
• Types of casings
– Natural casings
– Collagen casings
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Food Preservation Techniques
• Salt-curing (dry cure)
• Brining (wet cure)
• Smoking
– Cold smoking (10 to 29°C / 50 to 85°F)
– Hot smoking (93 to 121°C / 200 to 250°F)
– Stove top smoker (for smaller or portion
cuts)
– Liquid smoke
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16. Pork Products
• Bacon
– Side bacon
– Canadian bacon
– Pancetta
• Ham
– Boneless/Formed
– Country ham
– Prosciutto
– Jamón
– Westphalian
20-16Copyright © 2015 Pearson Canada, Inc.

17. 20-17
Pork Products
Canadian Bacon, Sliced Bacon,
Pancetta
Ham
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