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.
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*