Wednesday, November 20, 2013

Cervelat or Cervelas--The Original Cold Cut

Cervelat, or Cervelas, a large kind of Sausage, well season'd and eaten cold in slices.
The Court & Country Cook, François Massialot, 1702, «C» A Table Explaining the Terms of Art, &c.

Summer sausage is it's modern equivalent, but we are really talking about «cold cuts» of previously cooked, smoked or fermented Charcuterie.


Keith said...

Are there any nasty preservatives in this?
Regards, Keith.

Barbara Nimmo said...

Your exploration of cervelat or cervelas as an original cold cut is both informative and intriguing. It's fascinating to delve into the culinary history of different dishes, especially ones that have stood the test of time.
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Ashlee Rolfson said...

Your post about Cervelat or Cervelas is a delightful dive into culinary history. Exploring the origins of traditional cold cuts adds a fascinating layer to the appreciation of food.

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