Charcuterie the craft of salting smoking and curing charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods this love song to animal fat and salt has blossomed into a bona fide culinary movement throughout america and beyond of curing meats and making sausage pates and confits charcuterie revised and updated will remain the ultimate and authoritative guide to that movement spreading the revival of this anc