Charcuterie is the craft and product range of prepared meats: cured, smoked, salted, or cooked pork and other meats such as pâtés, terrines, hams, sausages, and salamis. Originating in France as a means of preserving meat before refrigeration, it relies on salt, fermentation, drying, and smoking to control microbes and develop flavour. A charcuterie board presents sliced cured meats with accompaniments like cornichons, mustard, and bread. The products are typically high in salt and fat and, for some cured meats, linked to health guidance on moderation. Their production remains a skilled trade balancing tradition, flavour, and food safety.