Overview
Français
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHORS
-
Georges SOLIGNAT: Agricultural engineer - Teacher at the École nationale des industries du lait et de la viande (ENILV) in La Roche-sur-Foron, France
-
Francis CROUSEILLES: Professeur certifié de l'enseignement agricoleLycée d'enseignement général et technologique agricole d'Auch
INTRODUCTION
The extreme diversity of charcuterie specialties (hams, dry and cooked sausages, lardons, pâtés, rillettes, savory pastry specialties, etc.) implies a wide variety of technological foundations.
The production of these preparations requires meat raw materials that can be classified into three main categories (three types of "minerals"):
lean (muscle tissue) ;
fat (adipose tissue) ;
composite materials or ores: lean and fat closely associated (e.g. pork belly).
These three main types of ore are mainly derived from pigs (pork butcher pigs and coche (mother of pork butcher pigs)). However, for certain products, lean and/or fat cattle (or veal) or poultry may be used. The flesh of certain fish can also be used.
This article on charcuterie products is the first part of a larger series which will successively cover processing, ingredients and additives, and quality control.
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Delicatessen products
Main raw materials of animal origin
Economic data
National production of charcuterie products stands at around 1,230,000 t [year 2000 – source FICT (Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes)]; the split between canned and non-canned products is 70,000 t/1,160,000 t. The main technological families include :
hams, shoulders and other cooked cuts: 300,000 t, including 240,000 t...
References
Organizations
FICT Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes http://www.fict.fr
ITP Institut technique du porc http://www.itp.asso.fr
Training
ENILV École nationale des industries du lait et de la viande http://www.enilv74.com
LEGTA Lycées d'enseignement général et technologique agricole
LEGTA Auch [email protected]
Suppliers (non-exhaustive list)
Pork meats
ESS-Food http://www.ess-food.com , supplier of :
• Danish Crown http://www.danishcrown.dk/
...
The Ultimate Scientific and Technical Reference
