In France, a charcuterie is a shop specialising in which meat?
Charcuterie The "Food Lover's Companion", however, says, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a "charcuterie"." The 1961 edition of "Larousse Gastronomique" defines it as "[t]he art of preparing various meats, in particular pork, in order to present them in the most diverse ways." In the first century AD, Strabo recorded the import of salted meat from Gaul and the Romans may have been the first to regulate the trade of "charcuterie" as they wrote laws regulating the proper production of
A Boy in France soon. A Boy in France "A Boy in France" is a short story by J. D. Salinger. It is the second part of a trio of stories following the character Babe Gladwaller. The first story is "Last Day of the Last Furlough", and the third is "The Stranger". "A Boy in France" is one of the few Salinger war stories which deals directly with combat conditions. The setting is at the front, as Babe, hunkered down in a foxhole, tries to comfort himself by rereading a letter from his sister. The bond between Babe and Matilda anticipates the relationship between