Charcuterie is the art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include pâtés, terrines, galantines, ballotines, confit and crèpinettes.  Charcuterie is part of the garde manger chef’s repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.