The British Charcuterie

We take curing meat seriously

Curing meats originally started to preserve foods before we had the luxury of refrigeration . The records show that in the first century AD this practice was taking place, it could have been earlier. Charcuterie is not a modern practice and it cannot be attributed to one nation. This practice of preserving meats would have happened around the world. Most countries have their own special recipe of cured meats. Its just that some cured meats have become more famous than others, such as prosciutto di Parma or Jamón Ibérico.

There are some many delicious cured meats out there so come discover the world of charcuterie with me. Let’s discover the hidden gems of preserved delicacies and the bold flavour bombs.

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Charcuterie Boards

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Charcuterie

When we think of Charcuterie we think of the French, thats because. The French word for a person who practices charcuterie is charcutier, generally translated as “pork butcher”. This has led to the mistaken belief that charcuterie can only involve pork.[citation needed] The Food Lover’s Companion, however, says, “it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie.” The 1961 edition of Larousse Gastronomique defines it as “[t]he art of preparing various meats, in particular pork, in order to present them in the most diverse ways.” (source)

The art of preserving meat started way back in the first century where there are records of imported meats preserved with salt. The Romans also had their own set of laws around the process of preserving pork joints.

Preserved Hams

When you thing of preserved ham legs what country do you think of first ? Is it Spain with their cured Jamón serrano, and Jamón Ibérico. Or do you think of Italy with their prosciutto di Parma and speck, it may be that you never realised they cam from differs countries. The prosciutto is produced in many regions of Italy and each one has its own distinct aromas and taste. That is because they all use a different breed of pig and the pigs each have their very own diet that flavours the meat.

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