Who doesn’t like a good charcuterie board? These fancy platters are filled with assorted cured meats, mild and creamy cheeses, various nuts, and sweet spread and jams. Charcuterie boards are perfect for dining with a group who has a range of tastes, and when catering for a large party. But to really make the most of this appetizer, pair your charcuterie board with wine, and you’ll have a winning combination!
What Is a Charcuterie Board?
Charcuterie boards, also called charcuterie, are not a new thing. They have been around for hundreds of years. It was only until recently that America got caught up in the trend.
Charcuterie refers to the elaborate preparation and assembly of cured meats and other meat items. More recently, the term is used for an array of meats that are paired with a variety of accompaniments, such as fruit, cheese, crackers, toast, sauces, nuts, and so on.
As one of the best fine-dining restaurants that offers charcuterie on the menu, we understand exactly what goes into its assemblage. But before we get to the here and now, here’s a little bit of a history lesson.
The Origin and History of Charcuterie
Charcuterie is derived from the French words for flesh (chair) and cooked (cuit). The practice of salting and smoking meats to preserve them dates back about 6,000 years to ancient Rome. Charcuterie is rooted in the belief that nothing from the animal should be wasted; not even the heart, lungs, kidneys, fat, or brain.
The word was used to describe shops in 15th century France that sold products that were made from pork, including the pig’s internal organs. The French created the charcuterie board using offal and other kinds of meat. However, the traditional charcuterie board has come a long way and is becoming increasingly popular in modern restaurants.
