So what is “charcuterie”? Pronounced shahr-koo-tuh-ree it is a French word that comes from chair “flesh” and cuit “cooked.”
It refers to cooked, cured or smoked meats such as bacon, ham, sausage,
terrines, rillettes, galantines, pâtés and dry-cured sausage
I see a charcuterie platter the same style as a antipasti platter in Italian dining.
Making a Charcuterie plate
Just
like a cheese board, a charcuterie platter is an ideal way to serve a
party and please all palates.
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| from http://blog.dartagnan.com/tag/charcuterie/ |
- It
should have a range of items representing the various styles of
preparation from cooked to dry-cured.
- The meats should be complemented
by something acidic, like marinated olives, or pickled onions.
- mustard makes a nice accompaniment, as do spreads and jams.
- Allow two ounces per person, and serve with a rustic bread or good crackers.
- A hearty red wine (but not too heavy) will
make a good accompaniment, as would a Riesling or Pinot Grigio.
Specific Suggestions:
Meats:
Hard sausage like Salami- Cervelat and soprasatta
Soft cured meats like serrano and prosciutto
Cheeses:
When in doubt, ask your local cheese purveyor what they recommend. I
generally try to include both hard and soft cheeses on my boards, with
pungent, creamy, and tangy options.
smooth: munster or havarti
strong: gorgonzola or blue
firm: sharp
cheddar or an aged Manchego.
3-4 options should do. Choose a few
cheeses from a single region
Spreads:
fig, or apricot jam
seafood spread
Alouette cheese spread
Bread:
Put simply, you can’t have enough. Buy bread the day of
and serve warm in a separate bowl or basket next to your board.
Sourdogh, french baquette; water crackers
Other accompaniments:
marinated olives
bacon-wrapped stuffed dates
horseradish mustard
spiced nuts
dried cherries
