Charcuterie, a French word translated simply as ‘cooked flesh’, covers an enormous range of wonderful foods. It is ultimately all about preserving meats, so we truly identify with this, as it is what we do with fruits and vegetables.
We define charcuterie as any meat that has been cooked, cured, smoked, pickled or air-dried to preserve it. The origins of preserving meat go back to the 3rd century with curing or preserving using salt. Salt is used to draw moisture from the meat to stop it from going off.
Charcuterie is particularly geographical, with many famous regional favourites and variations, with names that we are all very familiar with. The Salamis of Italy, Chorizos of Spain and even the Haggis of Scotland (yes, we term that as charcuterie)! It seems that the locally developed methods and their associated names are particularly important worldwide.
With fats, savoury protein, salts, and herbs central to charcuterie flavours, chutneys and relishes balance their enjoyment with the compliment of spice, fieriness, tang and tartness. The combinations of pairings are many, depending on the devourer’s preference.
Here is a quick and simple guide with frequently asked questions about Charcuterie.
Ham
Ham, simply, is the term for salted or smoked meat from the upper part of a pig’s leg. Growing up as a child in the UK, we identify with the cooked version of ham, perhaps in a sandwich or a special Wiltshire Ham at Christmas. An uncooked version of this would be Gammon.
Jambon (France), Prosciutto and Parma (Italy) are all hams from different regions of the world. They are generally sliced more thinly than the cooked hams we know. What is key is that they are whole meats, not minced or processed.
Our ‘Hannah Glasse’sGlasse’s Paco Lilla’ is a perfect accompaniment to cooked hams; in particular, Gammon is our favourite. We would recommend our ‘Spiced Apricot and Orange Chutney’ for those who are not pickle fans.
Sausages, Salamis, Pepperonis, chorizo, Saucisson
We are all familiar with British favourite sausage meat sizzler; however, sausages are known worldwide as smoked or dried cured versions such as salamis and pepperonis. But what is the real difference?
Salami hails from Italy and is cured or air-dried pork sausages. In France, they would be called saucissons. Pepperoni is very broadly an American affair and is more peppered but can also include beef. Finally, spicier chorizos have origins in Spain and Mexico, the spicier of the two. Both are made with smoked red peppers, which provide a distinct red colour.
The spicier chorizo sausage goes exceptionally well with our slightly fiery ‘Chilli Relish’ or our ‘Smoky Tomato Chilli Chutney’.
Pates
Pate is a close cousin of the sausage, quite surprisingly. We love terrines in the North Tyne Valley and have a wonderful recipe for you to try using local game. These are best served with our ‘Spiced Apricot and Orange Chutney’.
Pork Pies
The sausage meat spectacular encased in jelly and pastry is a real favourite of ours at Northumbrian Pantry. Records show that pies have been devoured in Britain for centuries, but the true home of our pork pies today is in the Leicestershire town of Melton Mowbray.
We’ve always wondered why the town is so famous for pork pies, and popular belief is it has something to do with Stilton. The whey from the famous blue cheese, which also comes from the region, was the perfect feed for pigs.
‘Hannah Glasse’s Paco Lilla’ and ‘Northumbrian Red Onion Relish’ are our Pork Pie specialists. Both are pretty contrasting in flavours but perfectly suited.