char · cu · te · rie
(origin French: chair ‘cooked’ and cuit ‘flesh’)
the branch of cooking dedicated to the preservation and preparation of meat products, namely pork.
BY Kathy Jollimore, Maritime Reporter
The art of charcutрie,
long a staple on the French table, has
become a fixture on restaurant menus the
world over. Made popular in 15th century
France when selling uncooked pork was
illegal, charcuterie grew into a celebrated
trade, a specialty where meat could be
preserved and prepared in unique and
increasingly delicious ways.
Don’t be tempted by those overpriced store
bought platters. Throwing together your own
charcuterie board is not only easy, it takes
mere minutes to prepare, making it perfect
for a quick snack or effortless entertaining.
Much like building a cheese plate, a
charcuterie board is about variation. A
well-crafted charcuterie board will include
meats from various animal sources with
differing textures and degrees of fattiness.
A fatty prosciutto juxtaposed against a lean
bresaola for instance. Furthermore, think outside of the box; don’t confine yourself to the
traditional pork charcuterie. Though you are
unlikely to find a wide variety of charcuterie
beyond the usual pork at your grocery store,
a shop specializing in charcuterie will have
everything from lamb sausage to duck
prosciutto. Pâtés and rillettes of rabbit, goose
or veal also provide a rich addition to the
cured varieties.
Besides the requisite bread and crackers,
many foods compliment the salt and fat of
charcuterie, namely roasted red peppers,
pickled vegetables, cornichon, black and
green olives, and whole grain or Dijon
mustard. Charcuterie also plays nicely with
sweeter embellishments like dried figs, dates,
quince and even preserves. Of course, the
most natural of pairings, cheese, is right at
home on a charcuterie board. A variety of
your favorites will do just fine.
Besides a garnish of fresh herbs or shoots,
don’t get caught up in the details.
Charcuterie allows you to throw together
an impressive appetizer with little effort and
minimal time. Simply arrange and serve.
Charcuterie is sharing. It’s social. It’s
gathering around the table with friends and
family. It’s precisely what holiday entertaining
is all about.
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