Charcuterie: definition, history, products, how to make it, and much more!

The centuries-old culture of charcuterie has spanned generations, originating as a method of preparation to extend the shelf life of food, until it increasingly gained gourmet spaces in today's cuisine.

In the meantime, meat curing techniques—once linked to basic survival—were refined to be more efficient and provide more flavorful results.

Today, these high-quality artisanal products are booming in global gastronomy, with appreciation from production to the presentation of charcuterie results when serving. The act ranges from the right way to cut meat to its arrangement on elegant boards.

Cutelaria CIMO invites you to explore the world of charcuterie in this post! Check out details of its definitions, origins, main products, preparation methods, and, of course, how to prepare a good board!

Charcuterie: What is it?

The term originates from the French charcuterie, which combines words referring to meat (chair) and cooked (cuit). According to the Oxford dictionary, it is "the art and processes of preparing products made from beef or pork" — although products made from poultry and fish can also be found in the culture.

In practice, it is the preparation of meats with the aim of dehydrating them so that they can be preserved longer, while acquiring other textures and aspects through salting, curing, fermentation, slow cooking, confit, smoking, and other techniques of the kind.

How did charcuterie begin?

The first more structured records of charcuterie as an organized technique appeared in Europe, initially in France and Belgium, between the 14th and 15th centuries. This happened when specialized houses for processing beef and offal became popular.

But the fact is that this concept had existed for many years, developing in the Middle Ages, with great expeditions, requiring meats to be treated to last longer on journeys, as refrigeration methods were not yet available.

In Brazil, the best example we have is carne de sol (or jerky, if you prefer) from the Northeast. Beef cuts were salted and placed between the horse and the saddle to dry during journeys.

Ultimately, the meat lasted longer fit for consumption, while gaining new flavor and appearance after preparation.

What are the main products?

The main charcuterie products are already famous and widely consumed in Brazil and worldwide, with ingredients from pork and beef.

Highlights include salamis, mortadellas, hams, capicola, sausages, bacon, and cured sausages, as well as terrines, pâtés, pastrami, coppa, confit fish and poultry cuts in olive oil, the already mentioned carne de sol, and all types of meat preserved in salt, fat, or smoked.

How to make charcuterie?

The main charcuterie methods range from simple salting to processes involving more components and waiting time to achieve the result. Highlights include:

• Brining: a mixture of water with salt and spices (even sugar) to submerge the protein for a few days. The meat becomes drier, but after preparation, it presents great succulence;

• Marinating: similar to brining, but with a greater focus on spices, and can be made with oils and citrus juices as a base;

• Smoking: use of smoke with controlled equipment, preferably done with special woods for flavoring;

• Dehydration: salting meat pieces and then hanging them in controlled environments, exposing them to oxygen and specific temperatures, thus ensuring water loss.

To be even more skilled when performing these processes, check out 5 competencies and skills a good cook needs to have!

What equipment is needed to make charcuterie?

For this method, in addition to traditional salt, specific curing salts and accelerators, natural antioxidants (such as rosemary), as well as general seasonings and flavorings are used according to the charcutier's taste.

As for other necessary products and equipment, it is important to have strings for tying, equipment for grinding, flaking and mixing meats and seasonings, stuffers, syringes, bagging machines, food staplers and, of course, good knives and sharpeners.

Although it is entirely possible to make charcuterie in more traditional ways, when considering larger scale production aiming for maximum food hygiene.

Ideally, it would also be good to have specialized tables made of antibacterial materials, cold rooms, and smokers.

Also check out the six best types of kitchen knives, ideal to help you with these preparations.

How to prepare a charcuterie board?

After all this history and processes, it's time to enjoy the delicious products this culture has to offer us!

For many, tasting this type of food is all about celebrations and gatherings with family and friends. Thus, it has become a tradition to prepare boards with charcuterie and cold cut products elegantly presented to value both the moment and the items.

There are several ways to prepare boards, including visual aspects, such as seeking colorful elements and different shapes, as well as, of course, complementary flavor notes. The balance between these two aspects is the key to ensuring a successful board!

Now that you know charcuterie, its history, concepts, and many possibilities, you are more than invited to continue browsing the Cutelaria CIMO blog.

Learn even more details about this and many other culinary aspects with us!

Your exploration can continue by learning about different types of barbecue around the world to learn what caught your attention most and apply with your knives and grills.

See you in the next post!