noun, plural char·cu·te·ries [shahr-koo-tuh-reez, shahr-koo-tuh-reez; French shar-kytuh-ree] /ʃɑrˌku təˈriz, ʃɑrˈku tə riz; French ʃar kütəˈri/. (in France)
- charcot's syndrome,
- charcot's triad,
- charcot, jean martin,
- charcot-leyden crystals,
- charcot-marie-tooth disease,
Origin of charcuterie
Examples from the Web for charcuterie
It serves small plates like cheese, charcuterie, and sandwiches, but most come here for the impressive wine selection.Delayed? The Best Airport Restaurants to Eat at This Thanksgiving|Brandy Zadrozny|November 27, 2013|DAILY BEAST
I still pull from this book when making terrines, sausages, and other charcuterie.
I can't get enough of the excellent French charcuterie: terrines, pates, saucisson—oh my!
In those days you bought them cooked at the charcuterie for the same price that you got them raw at the greengrocer's.Paris Vistas|Helen Davenport Gibbons
He always brought a bottle of sauterne, a pat, or a mess of artichokes or some tempting bit of charcuterie.Bayou Folk|Kate Chopin
Word Origin for 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."