Char·cu·te·rie
From the French words for “flesh” (chair) and “cooked” (cuit) cold , cooked , usually cured meats.
The term was used to designate shops in the 15th century, in France where products made from pork, as well as from offal (internal organs excluding muscle and bone) were sold.
It entails that a meat is salted or prepared in a way that will make it last. It’s origins were rooted in the practical need for food to have a longer shelf life.
Cured meats are complemented with an array of fruits, pickled vegetables, nuts and cheeses.
It is one of my favorite ways to commence a gathering.
Over the next few weeks I’m diving into CHARCUTERIE magic. I'll be sharing recipes, as well as different variations for game meats.
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