Delicatessen : The term " delicatessen "Commonly refers to many preparations food made of meat and D'offal, flood ou cooked. They come mainly, but not exclusively, from the porc, of which almost all parts can be used, and often have the food salt as preservative (salting, brine).
The charcuterie - from "chaircuicterie (1549) 1 (of cooked flesh)" - concerns, in addition to meat de porc, various meats, especially game (terrines et sausage de Boar, for example), from beef (Graubünden meat) Of volaille (rillettes bygoose, duck, terrine de rabbit). The delicatessen-caterers extend their preparations to fish et shellfish like rillettes de mackerel, trout, smoked salmon, lobster (See Seafood deli meats), to various plant products, offer spot hot and cold, can organize receptions.
There are charcuterie products halal et kosher, made of beef and volaille.
The term charcuterie also designates specialized stores where sausages are sold processed in an annex workshop ("lab") or simply resold.
The charcuterie is classified by the International Agency for Research on Cancer in the list of certain carcinogens. L'National Agency for Food, Environmental and Occupational Health Safety (France) recommends not to consume more than 25 grams per day.