Processing of pork into sausages and other products in France is described as charcuterie. Ordinaire serves small sides for wine and food matching like cheese, charcuterie, and sardines. Its range of products includes meat, poultry, charcuterie, seafood and convenience products. Later chapters deal with charcuterie equipment; herbs and seasonings; and sauces and relishes. Slices of meat charcuterie, small types of salad, herring will be offered. It goes best with charcuterie, game, and grilled poultry. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. In Massa and Carrara, it was sometimes accompanied with stracchino cheese or charcuterie. Charcuterie is part of the "garde manger" chef's repertoire. This has led to the mistaken belief that charcuterie can only involve pork. Charcuterie is part of the Croatian culinary tradition in all regions. Salt serves four main purposes in the preservation of food in the charcuterie kitchen. Fatback is an important element of traditional charcuterie. Even so, saltpetre is still used in some food applications, such as some "charcuterie" products. He was looking for distribution for his product, which the charcuterie shop declined.