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A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés , as well as cheeses and crackers or bread.
The History of the Charcuterie Board. Charcuterie has been enjoyed in France since the 15th century. Originally, the word charcuterie referred to pork stores, where the charcutier expertly ...
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
Charcuterie (pronounced shar-KOO-tuh-ree) is French for cured or otherwise preserved meats (it’s also a deli or shop that sells cooked, processed, and cured meats, particularly pork).
As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. [19] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets [ 20 ] or even after the dessert, in contrast to the hors d ...
A charcuterie board is a no-brainer for hosts—and a fan-favorite of guests. While “charcuterie” technically means a range of different cured meats, so these platters go beyond salami and ...
In English the word smorgasbord refers loosely to any buffet with a variety of dishes (as well as a metaphor for a variety or collection of anything, particularly an extensive or disorganized one), and is not necessarily used to reference traditional Swedish cuisine.
Below, you’ll find ten of my favorite meats for a charcuterie board for every taste, from spicy pepperoni to rich prosciutto. Even better, you’ll find pairing suggestions and tips for ...