Did you know charcuterie is pronounced as “shahr-ku-tuh-ree”? This culinary art is becoming highly popular everywhere across the globe. Some restaurants are offering charcuterie boards as part of the menu. The strategic approach towards assembling and preparing cured meats is known to add to the flavours of the dish. Also, charcuterie signifies an assortment of delicious meats which are carefully paired with various types of accompaniment which majorly include the following:

• Toast
• Fruits
• Vegetables
• Sauces
• Cheese

The charcuterie is a sheer choice if you are looking for a meal that will promise to fill your tummy. If you are interested to taste this food, look for catering nearby. While there are some basic boards available, you cannot overrule the chances of bumping onto other varieties. These boards offer the most impressive foods.

Some insights into charcuterie board

This wholesome meal involves curing of different types of meats mainly bacon, ham, sausages, salamis and various other pork items. The word has its origin in France and it means “pork-butcher shop”. Though the original charcuterie board may refer to meats derived from pork, those that are served today may include other types of meats such as lamb, chicken, geese, duck and much more. Also, modern boards comprise toasts and fruits.

Four different kinds of charcuterie

Charcuterie is a highly appreciated way of cooking meats. Mainly all pork items are prepared and served on the board. However, with variations new types of boards have evolved. The two most vital options that you see on menu cards at restaurants are:

Rillettes: Rillettes hail from a French background. They are almost like pate yet reveal a somewhat coarser texture. The fundamental concept is to slow cook the meat. The different kinds of meats used and served include geese, ducks and rabbits. The board can be served at normal temperature.

Salami: This is a popular preparation of meat. Salami involves usage of ground meat seasoned with herbs and spices. Sometimes they are seasoned with wine and are encased in sausage layering followed by which they are dried.