Charcuterie = Butchery.

10 Nov

Written by Chad Fraley

Pig butchering

Click here to view video

Charcuterie is a form of cooking and curing meat and is one of the oldest forms of culinary techniques still used today.  Pate, bacon, sausage, and confit are all types of cured meat. Before refrigeration was introduced in the early twentieth century, curing was originally done to preserve and keep meat for long periods of time and long distances of travel. Pork is the most common ingredient used to make charcuterie. It is the common denominator between prosciutto, Serrano ham, and various sausages. The tradition and techniques of curing pork has changed over the centuries. Now cooks have evolved the craft as well as our technology to do all kinds of different things with meat. Dry Curing, Wet curing, Salting, Aging, and Brining are a few different ways to cure meat.  Go to your local deli or favorite restaurant and try items from the Charcuterie Tray, they mix well with almost anything, especially cheese and a good wine.

Photography by Stephanie Garrison

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