charcuterie
UK[ʃɑːˈkuːtəri]US[ʃɑːrˈkuːtəri]
n
a french style of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit.
n
a shop where such products are sold.
n
a selection or assortment of these products served as food, often on a board.
Etymology
the word 'charcuterie' entered english directly from french in the mid-19th century. its french origin is a compound from the old french 'chair' (flesh, meat) and 'cuit' (cooked), derived from the latin 'caro' (flesh, meat) and 'coctus' (cooked). historically, a 'charcutier' was a pork butcher, specializing in preparing and selling cooked pork products, especially in a time before refrigeration. the term has since broadened in both french and english to encompass a wide, artisanal variety of prepared, cured, and cooked meats, evolving from a trade name to a culinary category associated with skilled craftsmanship and appetizer presentation.
Analysis
the word is a loanword from french, adopted as a whole lexical unit into english. it is not productively segmented using english morphemes.
Examples
the restaurant's menu featured an extensive charcuterie board with locally sourced meats and pickles.
she visited the charcuterie in the old market to buy some pâté and saucisson sec.
preparing the charcuterie for the party involved carefully arranging the prosciutto, salami, and cheeses.