French term that is derived from "char cuit" which means "cooked meat." It is mostly (but not exclusively) a reference to cooked or processed pork products such as sausage and terrines.

It can also refer to the place where the charcuterie is sold, similar to a delicatessen.

So you could buy charcuterie at the charcuterie from the charcutier (which literally means "pork butcher").

You can learn more from the book Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn ($22.05).