A Passion for Charcuterie

Short video on how to make Lonzino, (air-dried pork loin).

Charcuterie: (noun) cold cooked meats; 2. a shop selling cold meats

The word charcuterie is derived from the French language ‘chair cuit’, which translates as ‘cooked meat’. Simply, it is the preserving of meat, usually pork with salt. You know what I’m talking about— bacon, ham, sausage, terrines, galantines, pâtés, and cured meats such as prosciutto or salami.

As of late, charcuterie is experiencing a bit of a renaissance as many of us take on DIY kitchen projects large and small. Once you start to demystify the process of say making homemade sausage, American bacon or Italy’s bacon–pancetta you will be hooked. For those that prefer to spend more time eating than creating there is more than likely a small producer in your area. Start by your local farmers market. And next time you are asked to bring an appetizer to a dinner party choose an assortment of cured meats, a cheese or two, a bit of country paté, nuts and dried apricots. Your friends will be impressed with your originality and boldness.

Other helpful links for those that crave more:

Recipe: Lonzino from Hank Shaw

5@5 – The Bare-Bones Basics of Charcuterie

Charcuterie The Craft Of Salting, Smoking, And Curing by Michael Rhulman & Brian Polcyn

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