Charcuterie: Adding colours to your party

Charcuterie (shahr-koo-tuh–ree). I hadn’t heard of this word until recently when I was invited for a birthday celebration and the dinner was a Charcuterie board. It seems like a popular concept in the West and I’m sure it’s popularity would increase in India after I publish my blog.

Definition: A delicatessen specialising in dressed meats and meat dishes.

The term charcuterie comes from two French words: “chair” which means “flesh,” and “cuit” which means “cooked'' or simply put it means “cured meat”.

It is synonymous with the Italian term salumi, the broader taxonomy of which salami is only one category. Affettati is another Italian term used interchangeably with salumi.

Origin: Historically, the practice of using all parts of an animal for possible consumption and to not let a single portion of the animal go to waste, led to the development of this feast.

Traditionally, The term “charcuterie” refers to the preparing of cured meats, like prosciutto, bacon, salami, etc., but these days when people say charcuterie, they are usually referring to a fun, meat and cheese board that typically includes cured meats, a variety of cheeses, crackers, nuts, fruits and vegetables, and dipping sauces or spreads.

Charcuterie board

Ingredients:

Cheeses: Choose from a variety of hard and soft cheese.

Meats: Prosciutto, salami, ham, cured chorizo, capicola, soppressata, summer sausage.

Nuts: Almonds, candied pecans, pistachio nuts, cashews, macadamia nuts, etc.

Briny, pickled or marinated: Olives, cocktail onions, cornichons, dill pickles, pepperoncini.

Savoury Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip.

Fresh fruit and berries: Grapes, apples, pears, oranges, raspberries, blueberries,

blackberries, strawberries.

Dried fruit: Apricots, cherries, figs, pineapple, mango.

Crackers: Choose a variety of crackers, of different shapes, sizes and flavours.

Eating charcuterie typically involves drinking some alcohol with it, usually wine. Generally red wines are preferred, but a contrasting flavour might go well too. For e.g. a salty or spicy meat could be complemented with a sweetish wine like sparkling or rosé.

A charcuterie may be laid down on the table on a rectangular or a round board, depending on the number of guests. It doesn't need much preparation and the varied colours and flavours make it an attractive option for a party.

I'm not a chef: Before anyone gets other ideas, I need to clarify a few things at a personal level. I’m not a tad interested in cooking, and haven’t picked up a pan for a decade. The post above is to spread information and impart knowledge, and is not a test of my culinary skills.