Piqué : “Piqué” is used for the presentation of small parts de delicatessen, (ham, salami,…), of vegetables, shellfish,… presented on a small wooden stick to be seized and eaten directly with the fingers (finger food).
"Pricked" meat is a preparation of meat which was crossed by small sticks de bacon or bard (licks) or with other ingredients such as anchovy to olives for the meat bylamb to prunes for the meat white using a prickle needle or an lardoir.
This term now applies to other ingredients, such as fish or liver.