CLASSIC CHARCUTERIE
When I envision Charcuterie, I am on an alpine slope, end of a fabulous ski day, so hungry we order a sharing plate of delectable sliced artisan cured meats.
What is Traditional Charcuterie?
The term Charcuterie in France dates back to 15th century France, though the salting and curing of meats in Europe date back to the ancient Romans. ”Chair in French translates to 'flesh', and cuit, ‘cooked’, is a French term for a branch of cooking devoted to cured artisan meats. The shops selling these meats carried the name and gave us the term.
The U.S. has adopted the word Charcuterie and run away in all sorts of directions. On this page, we are returning Charcuterie to its authentic roots. A traditional board will be focused on the meats. In different alpine regions, we also enjoy The Walliser Teller in German or French Assiette Valaisanne, which includes meats cheeses, and rye bread.
Similar to the authentic cheeses in Fondue & Raclette, the price of true charcuterie may seem high at first. Remember how much money is saved on not purchasing alcohol and savoring quality over quantity.
SELECTION
Charcuterie
Open Markets and specialty stores in Europe are a feast for the eyes. Finding good charcuterie is an adventure unto itself. We like to splurge for the authentic and best. Typically we look to France, Switzerland, Italy and Spain. A few artisans in the US are creating some fantastic options too.
Our favorites include:
Saussicion Sec
Prosciutto
Braesola
Cappicola
Soppressata
Mortadella
Coppa
Rillettes
Pate
