Culinary Terms

A branch of cooking devoted to prepared meat products made from pork, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, often served as a platter with cheeses, crackers, and accompaniments.

A Catalan culinary term for a type of small, oval-shaped savory pastry typically filled with ground meat, vegetables, or cheese.

Elaborate, high-quality, traditional fine cooking of French origin, typically characterized by sophisticated preparation, precise technique, and premium ingredients.