There are two definitions of charcuterie to take into consideration: classic and contemporary. The preparation of cured meats and meat products is the traditional craft of charcuterie, which originated in France in the 15th century. A charcutier is a French chef who specializes in charcuterie-style dishes. (shar-KOO-tee-ay). Our understanding of charcuterie in the modern day has expanded to encompass...