The word charcuterie is derived from the French words for flesh 'chair' and cooked 'cuit', and thus translates to mean 'cooked meats.' The art of charcuterie was originally developed as a practical measure, to preserve meats, particularly pork, beforethe invention of refrigeration. Dating back some 6,000 years, it became popular during the Roman Empire, but only developed into the art form it is today in France during the Middle Ages. In the 15th century, skilled French charcutiers produced a rangeof cooked, salted or dried meats, which varied from region to region. Over time, the art of charcuterie spread to neighbouring countries, developing into regional specialities such as the German 'Frankfurt' sausage and the Italian 'Milano salami'. By the late 17th century, methods for curing and smoking pork had been introduced to the UK from the Continent and butchers began to produce hams and gammons for the table.
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