What is Charcuterie?

tabua-de-frios-charcutariaCharcuterie is a word that derives from its French origin “Charcuterie“, which comes from meat(chair) and cooked(cuit) and named, in the 15th century, stores selling pork products and offal from different animals. Frequently and erroneously, charcuterie is linked exclusively to the production of sausages and/or exclusively to the processing of pork, but the correct contextualization refers to the preparation, originally for preservation purposes, whether by methods of salting, conservation, curing, fermentation, cooking , dehydration, smoking or even several of these methods together, of any type of meat, such as poultry, fish, beef, pork and any game meat. Among the various products, we can mention the hams, salami, terrines, pates, mortadella, pastrame, Capicola, bacon, sausages, sausages, sun-dried meat, all meats preserved with salt, in fat(confit), smoked and etc.

terrines-charcutariaCharcuterie represents one of humanity's oldest methods of food production, featuring in the very history of the evolution of human societies. The preservation of food, especially meat, allowed humanity to survive during periods of scarcity and made long migration journeys possible, where it was not always possible to obtain fresh food daily. Therefore, the handling procedures for charcuterie products were initially developed for preservation purposes, as there was no adequate refrigeration technology that could guarantee a long shelf life for the meats.

confit-preparo-charcutariaThere are several techniques and procedures that can, and in some cases should, be applied sequentially. The wide variety of methods and techniques may appear to be a high degree of complexity, but charcuterie is one of the simplest and most beautiful culinary arts. Good meat, salt and patience are enough for the alchemy of flavors and aromas to be contemplated. Incredible products can be created, like the famous ones raw hams or, as they are also known, aged hams, using only salt, time and practical knowledge. Among the most common techniques and procedures, we mention the following below:

  • Curing saltsNitrite's main function is to inhibit the proliferation of harmful bacteria, such as those that cause botulism (intoxication by the exotoxin of Chloristidium botulinum and Chloristidium parabotulium). In addition to the protective action, they also help prevent lipid oxidation (rancidity), fix the red color in the meat and add a specific flavor to cured products. Nitrate is slowly converted into nitrite during the process and for this reason it is used in longer-process products, such as salami and copa. Type 1 curing salt contains only nitrite and is recommended for quick-process products such as fresh sausages, sausages and bacon. Type 2 curing salt has nitrite and nitrate, and is recommended for products with a long process, such as salami and copa. Read more at Nitrite and Sodium Nitrate;
  • saltThe famous sodium chloride promotes an osmosis process, salting and releasing excess water inside the meat. Furthermore, it can also be used to slow down and regulate the fermentation of some products. Salt has a fundamental protective action in products with a long process. Curing or preserving foods with salt;
  • Healing AcceleratorThese are compounds that react with nitrite to accelerate the action of this compound in the meat, fixing the red color more quickly. We can mention ascorbic acid and sodium erythorbate;
  • AntioxidantsThey prevent lipid oxidation or fat rancidity. There are synthetic compounds such as TBHQ, BHA and BHT. Rosemary extract and oregano extract have been gaining ground as natural antioxidant sources;
  • FlavoringsThey are natural or synthetic products that can enhance certain aromas in products. Powdered smoke and liquid smoke are good examples. Sugar, glucose or honey can also be used to add aroma, humidify and help obtain a more pleasant color;
  • SpicesHerbs, peppers and spices, the only rule here is creativity, taste and common sense. Many seasonings have protective and antioxidant actions, such as garlic with antimicrobial and bactericidal action.;
  • FermentersStarter cultures are beneficial bacteria. Cured meat products such as salami and copa are made with raw meat with an unknown quantity and composition of native bacteria. Starter culture limits the development of native flora. Furthermore, the best starter cultures have multiple actions, such as the production of enzymes that are fundamental in the formation and color stability of the final product, lipolytic and proteolytic activity, involved in the formation of aroma. They also have a fermenting action, producing lactic acid and antibacterial metabolites.;
  • SmokingThe application of smoke, both hot and cold, helps dry out and preserve the meat. It is an ancient technique that adds flavor, aroma and protects the product against contamination.. Smoking tips;
  • DehydrationWater loss, or reduction in aqueous activity(aw) can be caused by direct exposure to the sun, hot smoking, exposure to air currents and intense salting;
  • StabilizersThey are most recommended in cooked products such as sausages, mortadella and sausages. They help retain liquids and fats, increasing the yield and weight of products. We can mention phosphates, soy protein, gums (curdlan gum, arabic gum, guar gum, xanthan gum), starches,;
  • CookingMany products are cooked, roasted or hot smoked. In general, products that reach 72ºC inside are suitable for consumption. It is important to measure the temperature in the center of the products, usually with a thermometer with a skewer-type probe.;
  • MarinadeNormally the marinating process also involves acidifying the meat. The acid breaks the fibers of the meat, softening it and allowing the seasoning to enter the product. The marinade can be dipped or injected into the meat, which will rest in the refrigerator for a few hours. In general, the marinade should be made quickly, within a few hours.;
  • BrineBrining is a more refined and slower technique than marinating, but it can bring more satisfactory returns as it will not necessarily acidify the product and will bring high humidity, especially for very lean meats, such as chicken breast and parts of the pork such as loin.. Difference between Brine and Marinade.

Each of the techniques can be extensively discussed, as the quantities, procedures, times and types of meat generate completely different results when applying identical methods.

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Collagen casing for salami, cut, stapled and with string for hanging.

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Good morning, I make some sausages by hand for consumption on the weekends, including recipes from here, I would like to know if they send the products to Curitiba, I tried to make an inquiry to find out the shipping cost but I can't, hugs.

Hi Antonio, I hope you are approving the recipes! We ship to Curitiba, yes, post office or courier, shipping costs between 18 and 25 reais. If you have problems when purchasing through the online store, send a list of the desired items to contato@charcutaria.org or WhatsApp (49)98802-4392.

We are a dry casing distributor. We ship all over Brazil. 62. 984162311 Whats.

They don't sell to Australia????

They don't sell to Australia????

Why do they only have smokers with 220 voltage and not 110? Is it because of the compressor that is 220? Would you sell just the Smoker without the compressor?

Yes, the voltage is from the compressor. It is possible to sell without, the cost of the compressor is R$30.00. We can grant this amount as a discount.

The salami that I've been making for some time now, I feel the recipes are getting dry and falling apart when cut, it looks like it doesn't have any fat, I added more fat but it still turned out dry and as if it had nothing to stick to, you know the fat and the meat and crumbles become dry or just dry in the mouth

Generally salami turns out like this when it has a lot of acidity, if you are using wine or vinegar, reduce it. Another thing that can happen is that fermentation makes the salami acidic, if you don't use a starter culture, don't add sugar to the recipe, sugar is food for bacteria that release acid when consuming sugar.

Good morning, I would like a recipe to make raw lamb ham. I have a lot of good lambs in my region with excellent carcasses and I wanted to take advantage of these products.
Cleomenes de Carpina/PE.

Good morning. I would like to know the name of the equipment you use to fill your intestines.

Sausage bagger or cannon.


I want to specialize in this area.

Smell in Salamis: Thank you for the website and the information on Youtube. I have been making salami with all the necessary care, temperature, Ph, humidity, maturation, etc. In the end I get a good consistency and appearance but it always has a strong and not very pleasant smell, the last salamis were worse when I placed 2 cups weighing approximately 2500g in the maturation chamber wrapped in beef bottom (properly clean) all these pieces were wrapped with MOLD600. The impression I have is that MOLD 600 has this smell, and as the maturation chamber (refrigerator) does not exchange air with the external environment, things get complicated. The salami was not spoiled but unfortunately it did not have a pleasant smell or taste. By removing the collagen from the salami, the smell diminishes after a few days. If anyone can help, I appreciate it.

Hi Alex. Have you been maturing? Have you used sugar in the recipe, how much? Are you using a starter culture? This mold culture you are using, what is its composition? I recommend using mold penicilium nalgiovense, which gives off less odor than pinicilium candidum, for example. How many % of salt have you used? Natural casings give off a lot more smell, for aged ones, like salami and copa, I prefer collagen. One thing that can help inhibit the smell is smoking or using liquid smoke on the salami dough.

Hello, thanks for your attention. I have already used Yakult and cultures T-SPX salt 2.5%. The beef bottom actually releases a lot of smell, as it matures things get worse. My last cups at the end I left for a few days at night to air circulate and for a few hours in the morning in the sun, then I cold smoked them. The external smell went away and was much better but in the meat that slight odor is present. I believe that if you use collagen sheets the results will be much better. As for the salami, the smell of the canopy permeated them, the mold-600 must release some odor, and as there is no air circulating in the maturation chamber, the smell remains there. The cups and salami are not spoiled and I always make the salami with collagen casings. I'm still going to make one last attempt with the beef bottom, clean it and let it hydrate in the wine and after embedding, put it in the normal refrigerator for 1 day to let it "dry out", in addition to opening the maturation chamber (adapted refrigerator) more often. I will test the mold penicilium nalgiovense.

I recently started making smoked meats and I've noticed mold appearing on the bacon I've been making. Last time I applied potassium sorbate after smoking and mold still appeared. Even keeping the pieces in the fridge. What am I doing wrong?. I have prepared the products following your instructions.

Hi Ricardo, you can increase the salt concentration, smoke for longer and vacuum pack. There are 3 methods that should prevent/delay the appearance of mold.

I made a purchase of pork intestine -30 mts, I completed the PIX but the website does not confirm the purchase.

Hi Marcos, please send the amount paid and the requested products to email contato@charcutaria.org or WhatsApp (49)988024392. If payment has been made and the order has not been completed, we can issue it directly through the system.

Good morning. I practice artisanal and homemade charcuterie. I produce jamon, copa loin, morcetta, guanciale, based on your recipes, including some of your inputs. However, I notice that some pieces “melt” are damp. I have a humid chamber with a gauge controller with 70 to 80% humidity and 8 to 12 degrees temperature. I use your 2# curing salt at 0.25% and follow all the salting and curing deadlines according to the weight, recommended by you. Another detail is that I only make the jamon with free-range and chilled pork, waiting 3 days for the initial salting, the other products I use frozen meat. Could this be the problem?
Note: all pieces are wrapped in collagen paper and perforated.
Thank you in advance for your attention.
Edson Luis Nicoletti- Novo Horizonte sp

Hi Edson. Well-frozen meat will not present any problems. Meat that is refrozen or frozen very slowly can present problems with the protein structure, which loses its ability to retain moisture, becomes exudative, oozing liquids and resulting in a more brittle, porous final appearance. Does any specific product tend to be more “honey” or does it occur randomly in different products?

Thank you very much for your feedback. Only in some loin cups and some mocettas (cured pork filet mignon)

Please, I would like you to detail the types of shipping and carriers, as the Post Office in my region is a bit complicated. Grateful

Hello, Fernando.
Freights 1 and 2 = jadlog
Shipping 3 and 4 = Post Office
Freight 5 and 6 = Cargo Blue

Hello!! I hope you are well!
Do you offer online or in-person courses?

Thanks, God bless you!

Good afternoon.
This morning I sent an order for some pantry products.
I am unable to complete the purchase due to website requirements.

I ask: If I am providing full name, address, neighborhood, zip code, CPF, cell phone;
because with this data I cannot download and print a bill to make the payment
at Itaú bank?
Because if I don't have a password it won't work?

Good evening, I couldn't find it here to buy the dry rub for beef, I only saw the one for pork and poultry, can you get back to me via email? renatorodri1@hotmail.com

At the moment we only have the dry hub for pork and poultry.

Do you offer Charcuterie courses?

We do not offer courses at this time.

Good morning. I wanted to know if you have a curing chamber dehumidifier? If not, which one do you recommend I buy? Thanks

We don't sell them, as I don't use them so I prefer not to recommend them, but these electric machines that collect and store water are widely used.

Hello, I always follow your work and once again thank you for the information you always provide. I started making salami in the initial phase, testing recipes, built the maturation chamber, etc. A question that I still haven't found an answer to: After the salami ferments, and when it goes to the maturation chamber, I noticed that the collagen casing becomes coated with a thin layer of what appears to be “fat”, I noticed this when removing some green fungi . I would like to know if this layer of “fat” should be removed before the salami goes for maturation. Hug.

Hi Alex. Yes, it is recommended to remove this layer, which could be fat or some unknown proliferation that leaves the tripe “honeydew”. I recommend that you use a penicilium-type fungal culture immediately after embedding, this way it helps to protect the outside of the salami from contamination and will avoid that viscous layer on the outside.

Eduardo, thanks for your attention, next salami I will remove the layer (after fermentation) which is certainly fat, although I always take care of the temperature of the meat when manufacturing and use approx 15% fat in the salami.


Good evening, is the shipping the same? For any purchase I try to make, the shipping cost is at LEAST double the price of the products. Oh, it doesn't happen.

For example, ONE beef fund costs 12.00. Shipping to CEP 71687-374 was 24.30, shipping ONLY.

I'm a self-employed salesperson.
I have had many experiences with people asking for homemade sausages.
I would like to receive a list of artisanal sausage suppliers if possible.
I'm looking for quality products.
I want a difference.
I'm from rio de janeiro.
I am available.

I want to know how I can buy products from you. Including how to pay.

You can buy directly through the online store https://charcutaria.org/loja or ask via WhatsApp 49 98802-4392

Good morning! My antioxidant came with some clumps like moisture. It's normal?

Hi Luiz. It is normal, the antioxidant has this tendency to clump together, without loss of action.

Hello good morning!

Don't you have a Basturma recipe?
Thank you for your attention.

Luiz Carlos

Yes we do: Pastirma Basturma

Good afternoon
I've been a customer of yours for some time now, I've always really liked your products and the attention you give them.
I've always lived there in Brazil, as it's November so I'm moving to a new address, I'm living in Portugal, and I would like to know if you would ship it here too or do you think it would be unfeasible due to shipping?

I wanted to know about my order if everything is ok

When is Culture Starter and Emulsifying and Stabilizing Mix MR001 available again? I want to start my Charcuterie and these products are out of stock…
Would you have contact via WhatsApp to facilitate our communication?

Good afternoon. How do I purchase the smoke dispensing duct for my cold smoker that came without it? Mine didn't smoke and went out constantly and only today, watching a video of yours, I learned about the need. Thanks.

Sometimes like today, I even put products in the cart, but when it's time to close I end up giving up. The stapler with strings and staples is 46.5% more expensive at the time of purchase. My suggestion is that you give us another shipping option that is more affordable, even if it takes longer to deliver. Think about it. Thanks

Hi Geraldo. Unfortunately, shipping to certain destinations is expensive. We are always looking for new options, but not all of them are available in our region. We currently have the Post Office and two carriers, one land and one air. Thanks for the report.

Good morning. I made a pork shoulder ham. He's been in the fridge since February 2021. He still hasn't lost the 35 to 40% weight. Can I finish it in a hot smoker? Thanks.

Hi Antonio, you can put it in the smoker, but if you want a product like raw ham, you have to cold smoke it. If you smoke hot, you will have cooked ham, which loses the characteristics of raw ham.

Hello Eduardo.

Do you know the relationship between sodium lactate and type 1 curing salt and antioxidant? Could lactate replace curing salt?

Hello, I would like to start making homemade sausage, however, I would like you to recommend a good, cost-benefit machine for beginners.

I would like to know when I made the salami it doesn't get the traditional red color, what should I add to get the traditional color?


Hi Claudio. As the salami cures, that is, losing water and maturing, it will naturally turn red. Curing salt in combination with a starter culture containing staphylococcus It will also help a lot with coloring. Staphylococcus reduces nitrite and fixes the red color of the meat. Other than that, you can use a dye or toning condiments, such as paprika.