Sauce Charcutière is a classic French compound sauce, often referred to as the “sauce of the pork butcher,” typically served with grilled or roasted pork dishes. It is a tangy, savory sauce derived from Sauce Robert, designed to cut through the richness of fatty meats. 
Key Characteristics and Ingredients:
Base: It is built on a demi-glace or brown sauce base.
Flavor Profile: Tangy and sharp, with a mustardy bite.
Ingredients: Primarily consists of chopped onions/shallots, dry white wine, mustard (usually Dijon), and finely chopped cornichons (gherkins).
Usage: It is specifically paired with pork chops, roasts, sausages, and sometimes veal or chicken.
Preparation: It is often prepared as a pan sauce, using the same pan used for cooking the meat to deglaze and incorporate caramelized flavors. 
A “200 g” reference likely refers to a specific, pre-packaged version or a recipe yield of this sauce. It is a staple in French bistro cooking, balancing richness with acidity.