I may have this wrong, but as far as I can tell, "charcuterie" is French for "a big plate full of stuff."
Charcuteries are one of the biggest trends in the food world right now; you will find them on an ever-increasing number of restaurant menus, and small companies are popping up to bring them to you. Everyone likes them, and why not? They are big plates full of stuff.
Like so many other culinary notions, the idea of what a charcuterie is has evolved and expanded over the years, especially recently. But the original definition is still relevant: it is meat, often pork, prepared in a number of specific ways —smoked, cured, patés, terrines, sausages, confit and a couple of deboned methods.
