Charcuterie was invented as a way to preserve meat before refrigeration. Today, it is a culinary specialty that turns our shop’s natural meats into works of flavorful art.
Types of Charcuterie
Here is a guide to some of the charcuterie that could be on your next appetizer plate. Note: Availability at our Charcuterie Chef’s discretion.
Prosciutto: The most famous Italian charcuterie… salted and air-dried ham.
Bresaola: Essentially this is Prosciutto made with beef. An interesting and wonderful alternative.
Soppressata: An Italian dry, pork salami that is made up of coarsely ground meat.
Saucisson: The French Soppressata. The French spice it differently and add smoked paprika.
Speck: The German version of Capicola. Salt cured, but then smoked.
Chorizo: A Spanish hard pork sausage with heavy amounts of smoked paprika in the spice mix.
Pancetta: Italian cured pork belly meat made with salt and sweet and savory spices. Some refer to it as Italian bacon. The two most common types of pancetta are arrotolata and tesa.
Pate: The finely-ground, smooth and spreadable pate is either chicken or duck liver. The more rustic version is ground meat.