Publisher's Synopsis
In the French tradition, charcuterie (pronounced "shahr-ku-tuh-ree") is the art of preparing and assembling cured meats and meat products. The idea of charcuterie has become very popular outside of France, and the term has evolved to include a variety of foods besides meat. A charcuterie board is an assortment of meats, cheeses, artisan breads, olives, fruit, and nuts, all artfully arranged on a serving board. If you want to offer charcuterie on your menu, we'll explain the basics, identify some of the most popular types of charcuterie, and help you make an impressive completed board.
Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word originated in France, and it translates to "pork-butcher shop." While the original French translation refers to pork, modern charcuterie boards include other types of food like pate, cheese, crackers, fruit, nuts, and dips. In French, the cook who prepares the meat is called a Charcutier. The English pronunciation of charcuterie varies slightly from the original French. The correct French pronunciation of charcuterie is "shar-coo-tree."
Rilletes is a French-style charcuterie similar to pate but with a coarser texture. To make rillettes, meat is slow-cooked until it's soft enough to be shredded. Rabbit, goose, and duck are common types of meat used for rillettes charcuterie. Rillettes can be served cold or at room temperature, then spread over bread or toast. There are no hard and fast rules for a charcuterie board, but the best charcuterie boards have various flavors and textures-salty, sweet, sour, soft, and crunchy.
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