A BRIEF HISTORY OF CHARCUTERIE

Salt And Smoke

The history of charcuterie is a history of salting, smoking, and cooking to preserve meats driven by the desire not to let a single portion of the animal go to waste. It has been carried on in many forms through virtually every culture and evolved into a specialized trade in 15th century France. It describes the way in which butchers began grinding up, sealing and salt curing meat to increase its use and availability. The practice of serving a variety of cooked or cured meats, thinly sliced, placed on a platter, and served in a variety is the foundation of a traditional charcuterie board.

Today practically anything served on a “board” is called a charcuterie and almost anything goes when making up this popular platter. But even on a modern charcuterie board, cooked or cured meat is still considered to be the pivotal portion of the platter usually accompanied with cheese, fruit, crackers or bread and a variety of jams, spreads and sweet and savory add-ons that gives your board all the right tastes and appearance for a convivial feast.