In the first century salted and cured meat from Spain was introduced throughout Europe. In France, local tradesmen in the food production industry in each city formed guilds that produced charcuterie (cured pork). These guilds produced a range of cooked or salted and dried meats, which varied from region to region. The charcutier prepared numerous items, including sausages, bacon, and cheese. Their preservation methods ensured their foods would be good to eat for long periods of time, since refrigeration was centuries away. With the wide use of refrigeration, the skills of the Charcutier are now appreciated only in gourmet circles. This art of spicing, drying and curing lives on at Curly T's giving us these delightful classic flavors. Curly T's seeks out great foods and flavors from around the world and brings them to you.