I can't get enough of the excellent French charcuterie: terrines, pates, saucisson—oh my!
It serves small plates like cheese, charcuterie, and sandwiches, but most come here for the impressive wine selection.
I still pull from this book when making terrines, sausages, and other charcuterie.
1858, from French charcuterie, literally "pork-butcher's shop," from charcuter (16c.), from obsolete char (Modern French chair) cuite "cooked flesh," from chair "meat" (Old French char, from Latin carnem; see carnage) + cuit, past participle of cuire "to cook." Cf. French charcutier "pork butcher; meat roaster, seller of cooked (not raw) meat."