The main types of smoking used in charcuterie

The traditional method called "au tuyé’’ comes first. It is a ventilated room with a pyramid-shaped extractor for a continuous smoke evacuation through the roof via a large opening fitted with panels.  Smoking is done without mechanical ventilation and, in any case, without direct or indirect artificial propulsion of smoke on the products.  The smoking time has to be monitored to avoid too much PAH (Polycyclic Aromatic Hydrocarbons) like Benzo(a)pyrene, which can cause harm to human health.

Smoking can also be done using a conventional smokehouse, the product being placed in a closed space with the only presence of smoke.  Friction by a log rubbing against a wheel generates the smoke.  These friction smokehouses generate smoke without reaching combustion, and thus no Benzo(a)pyrene is formed so that the below the maximum permitted level (2µg/kg) is complied with.

To get a smoky flavour, the addition of a smoke aroma may also be considered.  It is directly incorporated into the product's composition in liquid form and this must then appear in the ingredients list.

The last possible method is the use of liquid "smoke" (immersion, spraying, or atomisation). Immersion is when the product is immersed in the liquid smoke flavouring.  Spraying is when the flavour is sprayed as droplets onto the product.  And atomization is when the flavour fills the chamber in micro-droplets form.