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Plateau de Charcuterie

French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. Usually presented on a board (plateau) to be savored with wine, pastis, or your preferred beverage.

Charcuterie  refers to the products, particularly (but not limited to) pork specialties such as sausage, ham, cooked cold cuts of meat, pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." It is the art of preparing various meats, in particular pork, in order to present them in the most diverse ways. From France, Italy, Spain, Germany and more each country have their own method in bringing their own folklore and tradition in the preparation and seasoning of the products.


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