If we could be any superhero, we’d be Charcutier — master of forcemeat, conqueror of terrines and aspic, scholar of sausages of all kinds and enforcer of fatback — a true meat artist.  

A charcutier in non-superhero terms is one who has selflessly dedicated his life to the craft of curing, drying and otherwise specially preparing meat for the greater good: pâté, salumi, prosciutto and their kin.

Use today’s Word of the Day: Venison Jerky Recipe