Charcuterie handles the entire cooking challenge. It represents an ancient culinary science that marks the advent of civilized humanity. Charcuterie is a 15th century French term that comes from the root words "chair", which translates to meat, and "cuit", meaning cooked. Butchers belong to a specialty class of their own, distinct from the classic butcher as artisanal meat preservers and flavor engineers (Doherty, 2009). American consumers commonly misunderstand deli meats as a novelty or delicacy not easily available, when in reality deli meats are everywhere. Oscar Mayer deli meats, a modern American staple, are produced with a preservation technique used before the concept of refrigeration. From the humble habits of local supermarkets to the elegant pantries of restaurateurs and the finest cured meats, a slice of pork preserved in a primitive way is an ode to any carnivorous appetite. Charcuterie is the mastery of the art of creating sausages and other cured, smoked, and preserved meats (Ruhlman and Polcyn, 2005). Cured meats mimic dynamic trends in the culinary arts and continue to garner delicious new takes on time-tested classics. Preservation was the catalyst for cooking and essentially evoked the concept of the chef! The distinct flavor of the cured meats is as rich as its heritage. The origin of cured meats is saturated with tradition, controversy and has stood the test of time in a competitive industry with rival styles. Charcuterie is both an art and a science; we should explore its mechanics to appreciate the relevance of a taste as old as man. Remains of cured meats date back to the origins of Homo sapiens. Cured meats were the basis for human survival in virtually every culture. ...... half the paper ...... has been rehabilitated through consumer awareness and activism leading to improved sanitation, general care and slaughter practices. Pork is the reigning creature of cured meats, appetizing from head to tail! Charcuterie is an intricate part of the culinary scene. Chefs have implemented exquisite adaptations of preservation techniques to showcase cured meats in contemporary cuisine. Variations from different regions have developed a love affair between cured meats and international cuisine. A French farmer would alchemize meat scraps to make the “scraps” that are today offered as pâtés palatable (Ruhlman and Polcyn, p 22)! Cured meats cannot and should not be precisely defined; it's something to experience. The historical nature of cured meats connects you in a tangible way to your ancestors. Culinary art is a byproduct of a rudimentary need to sustain and preserve life.