Pepperoni, bacon, pancetta, salami, ham, sausage…are you salivating yet? Once shunned as unhealthy, “indulgence foods”, preserved meats and the art of making them (known as charcuterie), are experiencing a comeback in popularity among amateur and professional chefs throughout the country.
If you have interest (and a few spare weekends to dedicate), try your hand at this age-old craft. There’s no shortage of books and websites eager to guide you. Check out the 2005 publication by Michael Ruhlman and Brian Polcyn entitled Charcuterie: The Craft of Salting, Smoking, and Curing, which provides an extensive (albeit sometimes time-consuming) roadmap to creating delicacies ranging from Serrano ham to Chicago-style hot dogs.
Even if you’re not ready to invest in a meat grinder, take the time to find a high-quality source of preserved meats. Large-scale producers often add flavor-altering preservatives such as nitrates or nitrites which are frowned-upon by discerning palates. On the other hand, a home-based sausage factory must abide by strict hygiene practices to avoid food-borne illnesses.
Do your research and you’ll probably find several small-scale charcutiers in your region. Invite a few friends and go on a field trip to visit the production facilities, and, most importantly, TASTE their goods. Chances are you’ll find the perfect addition to next Friday’s Italian meal.
It‘s quiet in here! Why not leave a response?