UNIT-3 INTRODUCTION TO CHARCUTIERIE :

INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning
cooked meat. It usually centers around pork products , including some of the prides of French
cuisines . Pate’s and terrines ranging from simple pureed liver
to textured real Pates or rustic country mixtures studded with hazelnuts or pepper corns and a
selection of stuffed galantines and ballontines coated with aspic. Ham, bacon, sausages and
cured meats are the staple of charcuterie, found world
Wide in innumerable guises. Traditionally, charcuterie consists only of completely or
partially prepared pork dishes , but now a days it also includes game or real and ham pies, as
well as pork pies and pate en croute . Fish and vegetable terrines and
mousselines as well as the famous pate de foie gras and even prepared salads are also
included in the range.

B. SAUSAGES-TYPES & VARIETIES

Any mixture stuffed into a casing (traditionally the large or small intestines of domestic
animals) is known as a sausage. In practice most sausages are pork-based though beef and
real feature in a few types and game can add a ripe flavour. While sausages are some times
made with chicken or real while fish or shellfish sausages are a gastronomic conceit often
based on luxury ingredients such as lobster or sea scallops .They usually take the form of fish
mouisselines stuffed in a casing .
Additions to sausages fall into two that lighter the meat and make it go further , as in the
British “Banger “and seasonings , Commonly hot red peppers in sage and thyme ,spices such
as the pensable salt. Small casings are used for fresh sausages so heat penetrate easily to the
center.

As fresh Sausages may contain raw ingredients ,they have a short shelf life although this may
be extended by additional cooking processes such as smoking , drying blanching or
boiling .Both the delicate bondin blance of France , made from pore , chicken or real and
sometimes eggs and cream and the heartier bondin noir or German slutwurst made of
blood ,spices and onions are examples of semi cooked sausages that has been blanched to
firm their feature and extend their shelf life by a few days. Seasoned with spices and garlic ,
the famous Polish Kielbasa and German Knack wurst are both slightly smoked. Like all
pork , fresh and semicooked sausages must be thoroughly cooked before eating to avoid any
danger of trinchinosis infection.

Distinct from fresh and semi cooked sausages are those that are sold ready to eat These may
be fully cooked ,sometimes by hot smoking or completely cured by drying included in this
wide category are the familiar Mortadella belogna and liver sausage. Some liver sausages are
soft enough to spread ,they may be flavoured with onion ,herb, garlic, anchovies or spices
and resemble Pate packed in a anchovies or spices and resemble Pate packed in a Casing .The
distinctive French andouille made of Pig’s intestines stuffed one inside the other combines
smoking , drying and cooking in its fabrication.

The third general category is the sausages that are uncooked but are totally presented by
drying .They are eaten without further cooking ,often thinly sliced and served cold with
cheese ,veg and salads. Although these sausages do not require cooking , some varieties
notable Italian Pepperoni and a dried version and stews. The second type Salami style
sausages are
drier and more highly spiced . Since they may be dried for up to six months , they have a
harder texture pork and beef are often combined in salami ,and frequently wine is added to
the mixture , giving the sausage a characteristic tangy flavour.

C. CASINGS-TYPES & VARIETIES

Casings vary in size from the ½ in /1.25 cm diameter of small pigs intestines to the 3- 4 in
/7.5-10 cm of large beef intestines, and each sausage calls for a specific type. Synthetic
casings are commonly used for fresh sausages .Bladder or stomach living may also used.

STUFFED SAUSAGE CASINGS

Before use, soak the casings for 1-2 hours in cold water to remove salt and make them pliable
.Drain but do not dry them.

Steps :

1). Clean and open each casings by attaching one end to a tap and running cold water through
it.
2).Tie each casing with string at one end. Attach the open end to the base of a funnel .Slide
the casing up the funnel until the closed end of the casing is reached.
3).Work the sausage filling through the funnel into the casing .Do not pace the filling too
tightly or the sausages will burst as they cook.
4).Twist the casing at intervals as you go to make a string of sausages .Tie the casing with
string at the end.

WORLD FAMOUS SAUSAGES AT A GLANCE

1. Polish Kaszanka 21. Toulouse

2, Boudin noir 22. Dried Chorizo
3. Haggis 23.Andouille
4. Morcille 24.Cotechino
5.Andouillete 25. Crepinettes
6.English Slack Pudding 26. Pepperoni
7.Frankfurter 27. Zampone
8.Bock Wurst 28.Genoa
9.Knack Wurst 29. Napoli
10.Cervelat 30.Milano
11.Boudin 31.Jesu de Lyon
12.Pork Chipolata 32.Hungarian
13.Luganeyhe 33.Finocchiona
14.Cumberland 34.French Hers
15.Venison 35.Chorizo
16.Merguez 36.German Cervelat
17.Beef 37.Primavera
18.Pork 38.Strasboung liver
19.Northampton Pork 39.Mortadella
20.Brat Wurst 40. BierWurst.
FORCEMEATS

The term Forcemeat or farce, is used to describe the basic mixture that needs to be prepared
in order to produce charcuterie products.

The word farce comes from the Latin farcire. A farce or forcemeat is a ground seasoned
mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to
stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and
perhaps even pasta. Such dishes are prepared in the Garde Manger.

Forcemeats are used in the preparation of a various cold dishes such as pate, terrines,
galantines, ballotines, quenelle, roulade, mousse and mousseline.

Pate: from the old French paste, meaning paste.

Terrine: from the Latin Terra, meaning earth.

Galantine: from the old French galant, meaning gorgeous or showy

Also from the old French term galine, meaning chicken.

Ballotine: from the Italian Balla, meaning ball.

Quenelle: from the Alcascian French knodel, meaning dumpling

Roulade: from the French rouler, meaning to roll

Mousse/Mousseline: from the French, meaning froth.

Timbale: from the English Thimble

COMPOSITION OF THE FORCEMEAT

Traditional forcemeat /farce is made up of four parts:

1. The Meat (Primary Ingredient)

2. The Binder
3. Seasoning, Flavoring and Garnish
4. The Additives

The Meat :

Consists of three elements:

– The Dominant Meat (basic meat) which could include veal, game, poultry, rabbit, duck,
or even fish. This will provide the dominant flavor and will also name the dish. e.g. chicken
liver in a Chicken Liver Pate. These ingredients should be fresh and of prime quality. All
bones, skin, sinews and gristle must be removed and the flesh cut up into ½” pieces for
grinding. The dominant meat normally accounts for 40% of the meat component.
  Lean Pork which contributes to the bulk as well as the flavor. This will be about 30% of the
meat component. Nowadays, when preparing forcemeat using other varieties of meat, the
lean pork an be substituted with another subsidiary meat. For example, in a Lobster Mousse,
the lean pork will be substituted with shrimp or some other cheap white fish. The important
thing to remember is that the subsidiary meat should complement the dominant meat
 Pork fat which gives richness and smoothness to the product as well as for its binding
qualities. This too will be 30% of the meat component. Again, other fats such as butter and
cream can be substituted in order that the meat and fat compliment each other. In the
Lobster mousse, cream would be better suited as a fat instead of pork fat.

A. TYPES OF FORCEMEATS :

There are many types of forcemeats, farces and stuffings .They are used in variety of ways
for making quenelles mousses mousselins, pates, galantines, for stuffing breast of lamb or
veal , poultry , game, fish, vegetables and eggs. Forcemeats are made of meat , poultry and
close grained fish , finely ground or pureed and mixed with
seasonings.

1. Fine Forcemeats for Quenelles

2. For Galantines
3. Mousseline Forcemeat
4. For Pates
5. Fish
6. Quenelles Forcemeats with Panada.

Precautions and tips while handling forcemeat :

 Keep all surfaces clean and sanitized

 Keep all foods cold
 Use lean meats trimmed of excess connective tissue
 Cure or marinade the meats to add flavor and infuse seasoning
 Chill the grinder parts
 Partially freeze the ingredients before grinding
 Add ice to the meats when grinding to chill the mixture and add moisture to the forcemeat
 Use progressive grinding to achieve a fine puree
 Sieve forcemeat to remove connective tissue, sinews and gristle
 Balance main components with seasoning, aromatics and wine or spirits that will accent and
highlight the natural flavors
 Since forcemeats are commonly presented as cold pates, terrines and galantines should
always be seasoned up
RINES

A wet cure is also called a brine, although brine literally means a salt solution.

Brining is also a method of curing and preservation and can be achieved by any of the
following methods:

 Steeping
 Injection
 Spraying

In steeping, the food item is immersed in the brine solution for a period of time, turning over
occasionally to ensure even brining. Injection involves a brine pump wherein the brine is
injected directly into the muscle fiber thereby reducing the time it takes to achieve
curing/salting. Spray brining is when the brine solution is sprayed by injection at several
points in the muscle at the same time. This method is even faster than the injection method.

Salting and Pickling Brine

Meat contains about 75% water in the form of inter and intra cellular liquids distributed all
over the tissues. These liquids contain several substances such as mineral salts, proteins,
amino acids and lactic acids. When meat is in contact with a heavily salted brine, an osmotic
exchange occurs between the meat and the brine. During this exchange, the meat absorbs
some of the brine and the brine receives some of the meat substances. This process of a two
way exchange is very slow and almost never complete.

The PH of the Brine

The alkalinity/acidity factor of meat that is to be salted is of extreme importance in obtaining

a good result. The ph factor is highly influenced by the carbohydrate in the meat. If the ph
(acid) is low, it is good for salted meats such as ham and bacon. They have less tendency to
develop bacteria which cause the spoilage of meat. Meat with a relatively high ph (alkaline)
is ideal for cooked salted meats such as sausages, cooked ham, pate and galantine. They
retain the soft pink color that is ideal for presentation. Meat having a relatively high acidity
will take on a darker color.

The Sugar in the Brine

Within the recent years the technique of sweet salted products have started to become
popular. It is important to add a small amount of sugar, preferably brown to the brine for a
milder taste. Sugar also acts as a meat tenderizer during the marination.
The Water

It is the main ingredient. Water has great importance in the composition of the brine. For
optimum results, water should be very clear, free of pollution and low mineral content. Hard
waster should be avoided and is not recommended in the making of brine solutions.

The Salt Petre

The old brine formula consisted of salted water aromated with herbs and spices. However, the
presentation and the appearance was not appetizing and the meat rather difficult to slice and
kept breaking into small pieces. In order to avoid these inconveniences, it was found that the
addition of a small proportion of salt peter in the brine would solve these problems. The meat
changed from an ugly grey – brown to a pleasant pink color. It also held well together so that
it could be sliced properly.

The Aroma and Spicing of the Brine

Brine should never have a strong or bad odor. On the contrary, it should give a pleasant smell
and an appetizing aroma to the meat.

Storage of Brine

Brine should be stored in non corrosive containers such as steel, enamel, glass. Avoid
aluminum and plastic. Fix a tap to the base of a brine container so that it can be drained
easily. The strictest rules of hygiene must be applied to ensure that bacteria growth is
minimized. Do not use bare hands and put pre washed meats into the brine. Brine can be used
up-to 4 times.

Method of Mixing the Brine

– Heat the water to boiling point, but it is not necessary to keep it boiling.

 Add all ingredients except the spices and the herbs.

 Skim the top of the liquid.
 Stir frequently to cool down the brine and dissolve the ingredients.
 Strain through a Tammy.

1. to act as a tenderiser and break down the connective tissue (this is done by the acid
in the marinade.
2. To act as a preservative.Tie the aromates in a sachet and add to the brine the next
day.
 MARINADES

A marinade is a seasoned liquid with various aromatics in which meat,

poultry, game and even vegetables are steeped. Marinades are made up of the
following components:

1. Oil – could be olive, peanut, salad or plain refined oil. Flavored oils such as
garlic oil, chilli oil and herb flavored oil can also be used. The oil in the
marinade helps to prevent moisture loss.

2. Acid – A whole range of acid products can be added into the marinade.
Citrus fruits, vinegar (plain and flavored), lemon juice, yogurt, red and white
wine are generally used.

3. Aromatics – such as herbs, spices, proprietary sauces.

4. Seasoning – primarily salt, sea salt, black salt, garlic salt, rock salt and grain
salt.

The function of a marinade is

A . to add flavour and taste to the food.

 When only their flavor is intended, the aromates can be tied in a sachet to be removed
after their flavor has been released. All marinaded meats must be dried properly
before use. Wet meats will not brown properly.

 The length of time for marination depends on several factors

1. The type of meat or food stuff. Beef will take longer than chicken to marinade. Also
the cut of meat is important. Tenderloin will need very little marinading time
compared to the rump.
2. The size of the item. A leg of pork will take longer than the leg of chicken
3. The temperature. Foods marinade best at room temperature. However, at times
refrigeration will be required if the item is being kept overnight. In any case, fish has
to be marinated at refrigerated temperatures.

Some marinades are cooked, others are uncooked. A cooked marinade, because it is
heated, allows the aromates to release their full flavor. Raw marinades are ideal for
long term periods. In both cases, the marinating should be done in non corrosive
containers such as glass or stainless steel. Avoid plastic and aluminum.
 USES OF MARINADE

o Enhance flavour by having the object being marinated absorb some of the Marinade;
o Tenderize meat;
o Short-term meat preservation.

Storage

A cooked marinade is best stored under refrigeration, and has a long shelf life.
Uncooked marinades should be prepared for instant use. If necessary, these
should also be refrigerated.

CURES

Curing is a process of surrounding meat, fish or poultry with salt. The salt contains curing
agents and is called curing salts. Curing is a method of preservation and the process
dehydrates the meat and thereby preserves it.

The salt is the most important part of the composition . It inhibits the growth of the bacteria,
yeasts and molds. Salt also add flavor. Common salt (NACL) makes up 94% of curing salts.
He other 6% are the curing agents which include:

 Nitrates and Nitrites of Sodium and Pottassium. These control the growth of botulism
 Salt Petre which is a nitrite and reacts with the pigmen in meat and gives it a pink color.
Notice the color of Ham.
 Sugar will reduce the strong flavor of salt, lowers the PH varience, and it add flavor and taste
 BHT and BHA are two anti oxidants which retard the onset of rancidity of fat. If the food to
be cured has a high fat content (bacon), these are required.
 Sodium Erythorbate is also a preservatve
 MSG is a flavor enhancer.
 Spices and herbs which contribute to the taste and the flavor.

There are dry cures and wet cures.

Dry cures are those which are applied directly to the food. Dry curing is a prolonged process
and the cure needs to penetrate into the food. The thickness and the weight of the food needs
to be considered. When ready, the excess cure is rinsed off.

A Wet Cure is when the curing salts are added to a brine solution. The process is much
shorter as due to osmosis, the penetration is much faster.