https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APork%2F7%2Fen 2026-09-13T02:00:50Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Pork/7/en&diff=164953&oldid=prev 2025-07-22T03:39:46Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>[[File:1850 le depecage de porc par Louis Humbert de Molard 1847 1898.jpg|thumb|right|Pig being prepared in [[France]] during the mid-19th century.]]<br /> Charcuterie is the branch of cooking devoted to prepared meat products such as [[bacon]], [[ham]], [[sausage]], &#039;&#039;[[Terrine (food)|terrines]]&#039;&#039;, &#039;&#039;[[galantine]]s&#039;&#039;, &#039;&#039;[[pâtés]]&#039;&#039; and &#039;&#039;[[confit]]&#039;&#039;, primarily from pig. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavors that are derived from the preservation processes. In 15th-century [[France]], local [[guild]]s regulated tradesmen in the food production industry in each city. The guilds that produced &#039;&#039;charcuterie&#039;&#039; were those of the &#039;&#039;charcutiers&#039;&#039;. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only &quot;raw&quot; meat the &#039;&#039;charcutiers&#039;&#039; were allowed to sell was [[rendering (food processing)|unrendered]] [[lard]]. The &#039;&#039;charcutier&#039;&#039; prepared numerous items, including &#039;&#039;pâtés&#039;&#039;, &#039;&#039;[[rillettes]]&#039;&#039;, [[sausage]]s, [[bacon]], [[Pig&#039;s trotters|trotters]], and [[head cheese]].</div>

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