Whether it be displayed out at your dinner party, the beginning of date night, or accompanying your favorite bottle of wine, a charcuterie board is a perfect accouterment. Charcuterie (pronounced “shahr–kyut-uh-ree”) is the French word for the art of cookery dedicated to the preparation of preserved meats, typically pork. The name charcuterie dates back to 15th-century shops which sold many different styles of pork, from terrines and pâtés to hams and sausages. They also specialized in confit, another preservation style involving slowly cooking protein in its rendered fat, for other delicacies like foie gras, a preparation of fatty duck or goose liver. The chef that runs the establishment is referred to as a Charcutier. In a more modern French kitchen, charcuterie is typically handled by a Garde Manger, a chef who is in charge of cold items like salads, cold soups, fruit, and charcuterie.
Charcuterie started as a way of life for people who were looking to preserve what they had excess of. Someone could take and eat what they could fresh from their kill and smoke or cure what they couldn’t currently use or didn’t want to go bad. Early examples of American cookbooks have recipes for a preserved culinary survival food called Pemmican, which is a loaf of dried beef, berries, and tallow to form a high-energy, simple food source. This was introduced by Native Americans and then eventually adopted by European fur traders and then found its way to the arctic as it was easy to prepare and would last for a long time before going bad.
In modern kitchens, when you see a charcuterie board on a dinner party menu, it refers to an artisan-level crafted assortment of meats and sometimes cheeses that seek to work as something to nibble on before the main course. It is often selected with the flavor profile of the wine, menu, or season in mind. In the summer, a cool and crisp Moscato will cut through a razor-thin slice of a rich prosciutto or serrano ham. Likewise, spicy dried chorizo or soppressata will help finish that bottle of bold, tannin-rich Cabernet Sauvignon on a cold winter night.
In general, charcuterie typically has three main branches: whole-muscle, pâtés, and cured sausages. Whole muscle typically refers to a whole loin of muscle, cured in salt and sometimes spices. It can include anything from American Bacon, Prosciutto, Speck, Jamon Serrano, Country Ham, Pancetta, Bresaola, Cappocollo, Guanciale, and Lardo. Pâtés can be any type of culinary preparation of forcemeat, herbs, fats, and spices. The most famous one people would know by name is probably pâté de foie gras, made from the livers of fattened geese, but most cultures around the world have their own takes on meat-pastes. Cured sausages cover anything from the pepperonis and salamis that you find in your local deli to finely crafted dry-aged Spanish Chorizo or French Saucisson.
Nowadays most specialty grocers, Mediterranean wine bars, and some high-end pubs will carry a varying assortment of curated meats and cheeses. In Cleveland, we even have access to locally made craft cheese and charcuterie. Places like The Brooklyn Cheese Shop and Astoria Cafe & Market, produce many varieties of their old-world preparations and recipes. If you are looking to assemble a charcuterie spread for your dinner party guests, CookinGenie can help. There are many Genies who can create this incredibly classy looking starter for your guests.
