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The art of charcuterie

Gloucester Library’s monthly Yum Yum Cookbook Club met at the Main Library on Dec. 1, where attendees saw a special demonstration on the art of charcuterie from Paige Williams, left, owner of Kelsick Specialty Market on Main Street. She was assisted by Danielle Johnson, center, executive chef at Kelsick, and Chris Thomas, right, library chef. Charcuterie is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

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