What in the World is Charcuterie?
“Charcuterie” (pronounced “shar-KYOO-ter-ee”)…even after their mom and I opened a “Charcuterie Cuisine” themed restaurant, our kids, Ian and Reagan, are still convinced it’s a French “bad word” that we use when we’re upset–especially with them! According to Merriam-Webster the origin of the word “charcuterie” is:
“French, literally, pork-butcher’s shop, from Medieval French chaircuiterie, from chaircutier pork butcher, from chair cuite cooked meat” “First Known Use: circa 1858”.
In today’s world, the definition of “charcuterie” is widely accepted as the craft of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include salumi (aged and dry-fermented meats), pâtés, confit, rillettes, terrines, galantines, ballotines, and crépinettes. Even though it’s unconventional, at Great Scott, we believe artisanal cheeses are charcuterie-like items because many of the same techniques mirror each other; produced by hand, use of traditional craftsmanship learned from the past masters, and more times than not, artisanal cheeses are aged and ripened to achieve complexity and depth of flavor.
Stay tuned for future posts where Great Scott team members will demonstrate the Old-World techniques we use to produce the myriad of charcuterie items we offer on a nightly basis!