CHARCUTERIE-Forcemeat by Santosh Malkoti

Forcemeat is ground or pureed flesh (meat, poultry, or fish) which is combined with fat and seasonings and then bound by the process of emulsification or addition of other binders. The French term for forcemeat – FARCE indicates a stuffing of meat or vegetables or even of bread.
• Most forcemeats are raw when being shaped, piped, or formed.
• Some are fully cooked and then pureed prior to being used.
• Forcemeats can be either fresh or cured. Fresh forcemeats mean that no nitrates are added. Cured indicates that the curing salts rich in nitrates have been added.
• Forcemeats of all types are used in the hot and cold kitchens.
Forcemeat act as a base for almost all charcuterie products like- pate, terrine, sausages, galantines, etc.

VARIOUS COMPONENTS OF FORCEMEAT
1. MEAT
2. Fat
3. Binding agents
4. Seasoning & curing mix
5. Garnishes