You will notice a trend on menus these days and it’s called Charcuterie. Charcuterie is especially popular in farm to table restaurants where traditional foods are served. So what exactly is it?
Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Someone that prepares charcuterie is called a Charcutier. So why is charcuterie suddenly all the rage?
Well as the saying goes “Everything old is new again”. Like many traditional foods that are making a comeback, charcuterie is a culinary art developed from necessity; it is the way meats were preserved long before the days of refrigeration. And just like pickles, fermented vegetables, home drafted beer, broth and kombucha, charcuterie has been revived and brought front and center by the traditional food movement. And in my humble opinion front and center is exactly where it deserves to be.
Generally when served in a restaurant charcuterie is presented as an appetizer on a board alongside artisan cheese, nuts, fresh or dried fruit, honey and bread or crackers. (Click to see my gorgeous Marble and Wood Cheese Board)
I like to serve mine with a little wedge of honeycomb…
Putting together a charcuterie board is a snap which is why it is perfect for holiday parties! Just visit the specialty department in your grocery store and pick and choose what looks amazing and then set it on a board! Honestly when something is this easy and delicious why would you make anything else?
Other serving suggestions:
Aged gouda, brie, or blue cheese. Olives or pickles. Grapes, berries, or pear slices. Dates, dried plums, apricots or cranberries. Sourdough bread, bread crisps, or a toasted baguette. A little bowl of olive oil and balsamic vinegar for dipping bread. Honestly, anything goes!
MAY I PLEASE ASK A LITTLE FAVOR?
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