Charcuterie is not just a preparation method, but was a tool for survival 6000 years ago allowing meat to be kept for longer periods of time by curing with salt and/or drying. It has since developed into an art form. U.S. author Michael Ruhlman says in his 2005 book Charcuterie "it [charcuterie] has been carried on in many forms through virtually every culture, and it has been one of the foundations of human survival in that it allows society to maintain a food surplus." The importance of charcuterie in preserving meat pre-refridgeration times cannot be overstated, and the resurgence in its popularity is widespread. As the do-it-yourself food culture grows, more small local businesses are curing meat to cater to consumers who demand sustainable, old world preparation methods. Below is a list of some common and not-so common types of charcuterie, it is by no means comprehensive as there are hundreds of varieties.
Where can you try fermented and dry cured meat?
Check out the restaurants* below! Charcuterie is on the menu, so send your taste buds on a culinary adventure!
*The Agriculture & Food Council is not affiliated with any of the restaurants below*