Another old skill - charcuterie

Charcuterie is the culinary term for meats such as bacon, ham, sausages, terrines and pâtés.  I delved into the wonderful world of charcuterie recently with an old favourite - brawn as it is known in Australia and the UK, or headcheese as it is know in north America.  These types of meats developed as a way of preserving meat before canning and refrigeration.  Now they're seen in may countries as