Charcuterie (shar-KOO-ta-REE) is a specific term with origins reaching as far back as 15th century France; literally translated, it means the products of a fancy pork butcher. Modern charcuterie does often include pork, but the definition has widened to reflect a dish served throughout many cultures.
Known in Britain as a ploughman’s lunch, served in Italy as antipasto and familiar to many North Americans as the humble meat-and-cheese plate– these days, charcuterie can be found in any number of variations and is served everywhere from pubs to high end restaurants.
So how did people get in the habit of sitting down to a cutting board of sliced meats, cheeses, fruits and condiments served with bread or crackers? Besides the delicious results, cured and preserved meats like sausages and pates were created to extend the life of less-desired cuts and byproducts of meat. Long shelf stability, easy preparation and low cost led to its popularity among working classes. Fermentation, seasoning and other processes eventually gave way to deeper and more complex flavours. Like many other “peasant” dishes, the simplicity of characuterie hides an art form that is practiced by even the most accomplished chefs.
Charcuterie (shar-KOO-ta-REE) is a specific term with origins reaching as far back as 15th century France; literally translated, it means the products of a fancy pork butcher. Modern charcuterie does often include pork, but the definition has widened to reflect a dish served throughout many cultures.
Known in Britain as a ploughman’s lunch, served in Italy as antipasto and familiar to many North Americans as the humble meat-and-cheese plate– these days, charcuterie can be found in any number of variations and is served everywhere from pubs to high end restaurants.
So how did people get in the habit of sitting down to a cutting board of sliced meats, cheeses, fruits and condiments served with bread or crackers? Besides the delicious results, cured and preserved meats like sausages and pates were created to extend the life of less-desired cuts and byproducts of meat. Long shelf stability, easy preparation and low cost led to its popularity among working classes. Fermentation, seasoning and other processes eventually gave way to deeper and more complex flavours. Like many other “peasant” dishes, the simplicity of characuterie hides an art form that is practiced by even the most accomplished chefs.