Charcuterie Boards

Charcuterie Boards

Charcuterie is just a fancy word for cured meat. The word derives from French origins in the 15th century when people used every bit of the meat and left nothing to waste.  The meat was then put through a preservation process of curing and often formed into some sort of sausage or dry-aged meat.  Remember, this was way before refrigeration, so salt, vinegar, and smoke were essential in the meat preservation process. The term predominately refers to pork but can refer to other types of cured meats as well.

The term charcuterie comes from two French words: “chair” which means “flesh,” and “cuit” which means “cooked.”    While you may travel around Europe and find charcuterie-type shops serving cured meats and accompaniments, the trend and appreciation hadn’t really taken off in the United States until more recently.

Are they really that cute?

Charcuterie and its many spinoffs are undoubtedly the star of any party.  A board instantly elevates an afternoon gathering with friends and puts that fancy spin on a luncheon or dinner party.  The name alone implies class and sophistication.

So, what is Charcuterie, exactly?

char·cu·te·rie  /ˌSHärˈko͞odərē/ noun

The term charcuterie comes from two French words: “chair” which means “flesh,” and “cuit” which means “cooked.”    While you may travel around Europe and find charcuterie-type shops serving cured meats and accompaniments, the trend and appreciation hadn’t really taken off in the United States until more recently.

Charcuterie, today, is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.   Think of a Charcuterie board as a delicatessen specializing in dressed meats and meat dishes. Charcuterie is part of the *Garde Manger Chef’s repertoire.

*A Garde Manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where cold dishes (such as salads, hors d’œuvres, appetizers, canapés, pâtés) are served.

If you’re envisioning a cheese board, that’s not quite it. Rather, the word Charcuterie, refers to salty, fatty, and sometimes spicy cured meats. We’re used to seeing them beautifully arranged on boards next to nibbles and decadent cheeses.

This, of course, means that you’ll need wine!