CHARCUTERIE

An Art of transforming pork into various delicacies Origin goes back to 1500 BC Branch of cooking devoted to prepared meat

products such as sausage, confit, primarily from pork

PRODUCTS:

SausagesSalamiBaconHam GammonOther cured products

SAUSAGES Sausage making is an

old food preserving technique

Came to be known by the name of the place they originated in

A logical outcome of efficient butchery

Sausage Composition

Minced meat + Fat + Flavourings & Spices + Fillers/Binders

Fat ratio is very important mostly 25-30% Water ( ice ) to make cohesive Wine/broth may be substituted for water Cures ( sodium and potassium nitrite & nitrate )

PARTS OF SAUSAGE

CASINGSA. Natural - Intestines of sheep, pig / cattle, according to

required diameter.

These are edible, provides special flavour.

The intestines are properly cleaned in water.

Then soaked in disinfectants of potassium chromate for 2 hours at 10F

PARTS OF SAUSAGE

B. Synthetic Fibrous- by product of food processing industry.

-Fibres are extracted and further processed.

-Does not shrink and the fibers add strength to the casing during cooking.

-Both from animal & plant fibres

PARTS OF SAUSAGE

C. Synthetic protein lined fibrous- protein lined casing is used specifically to make dry sausages.

-casing has the ability to shrink during cooking thus preventing gaps.

-casing is made for boiling, some are made for smoking & for drying purposes.

-but little expensive, tasteless and has an unattractive appearance

PARTS OF SAUSAGE

D. Collagen- not made of synthetic collagen but are from hide of collagen.

-Flesh & fat are removed from inside and hair from outside.

-Hide is split by a special machine

PARTS OF SAUSAGE

FILLINGS -Basically there are 4 types

of Forcemeat that can be used as fillings for sausages.

-The raw material is ground, cleaned in an acidic medium

-Sieved, filtered & processed into casings

PARTS OF SAUSAGE

A. Coarse minced forcemeat -good quality / prime grade meat is used.

-Ratio is usually ¾ portion of lean, tender meat & ¼ portion of fat.

-This proposition gives optimum quality.

B. Cutter pulverised forcemeat - meat & fat is pulverised to a fine mash forming a homogeneous mass.

PARTS OF SAUSAGE

-Composition is normally 5/8 portion meat to 3/8 portion fat.

-Larger fat portion helps to give a smoother texture. -Second grade quality meat is used, older/tougher

meats are also used like Frankfurters sausageC. Combination- both pulverised & minced

combination. -One part of coarse mince & two parts of pulverised

used

PARTS OF SAUSAGE

-Both prime & poor quality meats are used.

-The second grade adds to the bulk & the prime one lends the flavour & taste.

D. Chunky forcemeat- filling chunks of meat and fat in the ratio 3:1 is used.

-Both are spiced & dried before stuffing in the casing.

-Can also be smoked before storing.

ASSEMBLING

Once forcemeat is ready it is filled in casing.

Sausage filler is used. Stapling machine cum

sealer is used to separate the links & seal the ends.

Allowed to cure.

Types of Salts Curing salt- contains 94%Nacl & 6% Sodium or

potassium nitrate Nitrates & Nitrites- inhibits the growth of bacteria,

enhances flavour, colour. Salt petre(potassiun nitrate)- gives meat pink colour. Sodium Erythorbate- used as preservative. MSG- used to enhance flavour. Butulated Hydroxy Tolyene & Hydroxy Anisole- are

anti oxidants , will retard rancidity of the fat.

Smoking

Mostly sausages are smoked at the final stage. To minimise shrinkage, it is essential to have control

on temperature of the smoking room. A slow & low temp improves the quality of the

sausage. Depending on flavour-hickory,cedar,beech wood is

used. Herbs & spices are also used.

Importance of Temperature

Ideal place to process sausage meat is the walk-in cooler.

All ingredients & equipment should be chilled and sterilized.

Mixing temperature should be maintained at 36-40 F

Sausage making in Nutshell

Making forcemeat Adding fillers & preservatives Curing the forcemeat Filling the casing Smoking the sausages

Classification of Sausages

Cooked sausages Cooked Smoked

Sausages Fresh sausages Fresh Smoked

Sausages Dry Sausages

FAMOUS SAUSAGES

Black Pudding/ Blood pudding – cooking blood as filler

Breakfast- pork sausage-not cured/smoked for b’fast Chorizo-several types of pork meat very Spanish Pepperoni- Spicy Italian-American sausage, used in

pizzas Frankfurter- German smoked speciality,

accompanies sauerkraut, salt petre gives pink colour White pudding -popular meat dish in Scotland

SALAMI A type of cured

sausage Very popular in Italy Traditionally made of

chopped beef/pork/venison/poultry/lamb/goose etc with fat, wine, salt & various herbs & flavourings

HAM Technically thigh & rump from the pork cut . Can either be wet-cured or dry cured. Dry curing is by application of dry salt and

some other ingredients like nitartes / nitrites. Wet curing is brine injected into meat for a

very rapid curing.

FAMOUS HAM’s

Bayonne Ham or Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or the Basque country). France produces many other types of ham.

FAMOUS HAM’s

Black Forest ham, also known as Schwarzwälder Schinken, is from the Black Forest region of Germany. It is seasoned, dry cured, then smoked over sawdust and fir brush.

FAMOUS HAM’s

Prosciutto is the Italian word for ham. In English the word is almost always used only for dry-cured ham which has not been cooked, in particular from central and northern Italy such as Prosciutto di Parma and Prosciutto di San Daniele

FAMOUS HAM’s

Jambon de Paris is a wet-cured, boneless ham and baked in shape. The ham is of superior quality product prepared from fresh, unfrozen pork thighs without adding polyphosphat

Culatello This Italian ham is cured and soaked in wine during aging. It is lean and rosy red, with a clean, delicate flavor. A popular component of antipasto platters.

FAMOUS HAM’s

Irish Ham -Belfast is famous for their pickled or brined hams, but what gives them their own unique flavor is the process of smoking over peat fires.

York Ham -from England, this mild-flavored ham has delicate pink meat and must be cooked like country-cured ham before eating. It is traditionally served with Madeira Sauce.

BACON

Certain cuts of meats taken from the sides, belly or back of a pig that may be cured or/and smoked.

A side of a unsliced bacon is a flitch or slab bacon

An individual slice of a bacon is rasher

FAMOUS BACON

Pancetta is the Italian word for bacon. It is pork that has been salt cured, salted and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked).

Canadian bacon is a term used in the United States but elsewhere it is simply back bacon. It refers to any lean meaty cut of bacon. .

Other Products

Salt Pork- is a pork product made from pork bellies; it is similar to bacon but considerably fattier and saltier. It was long used as a shipboard ration and finds some use in traditional American cuisine, particularly Boston baked beans.