Terminology
The French word for a person who prepares charcuterie is charcutier, generally translated into English as "pork butcher". This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover's Companion, however, says, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." The 1961 edition of Larousse Gastronomique defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways."
Read more about this topic: Charcuterie