Call it by whatever effete moniker you choose, but when all a pig’s skin has been flayed, its intestines mulched, and its blood reused, artisan charcuterie is a splendid example of how one culture’s art can be born of another’s necessity. The alchemy of transforming raw meat into pâtés, salami, and prosciutto by salting, curing, smoking, and preserving it evolved out of two needs: to keep meat from turning rancid and to find a use for every part of the animal—right down to the marrow. The ...