Ever try your hand at meat rosettes?
Who loves a charcuterie board? My two hands are raised on that one. You? Charcuterie boards, platters or boxes — whatever you want to call them — have certainly become quite the foodie craze these last few years.
It’s something we put together on weekends when we want a good mix of picky foods to nibble on throughout the evening, especially when watching a hockey game or movie night.
“My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in.” — Kelis
What is it exactly? Charcuterie is the art of assembling or preparing cured meats. Oh, and if you didn’t know, it’s pronounced, “shahr-ku-tuhree.” Although it seems to be the latest craze, it isn’t new at all. In fact, charcuterie is said to date back to 15th century France when butcher shops would sell pork products, including the pig’s internal organs. It comes down to using every bit of the animal — no wastage at that time.
In saying that, we must be truthful as smoking or salting meats to preserve meat dates back even further than 15th century France. Think thousands of years before that to ancient Rome.
Charcuterie boards were a combination of meats and cheeses, but it has expanded way beyond that nowadays. I treat these boards as a good way of using up all the little bits and pieces of things leftover in the fridge or cupboard. If you don’t like to waste food, this is a good solution for all those wee bits. Outside of cured meats and a selection of cheese, you can use anything from nuts, fruit, chocolate, bread, crackers, olives, dips, pickles and an assortment of condiments. Mustard is always a mainstay for me. The possibilities with these boards are endless. Just add a little of this and a little of that and you’re set for a night of grazing.
“People who love to eat are always the best people.” — Unknown
People have really taken to the presentation. It has truly become an art form and a great selling feature for some local businesses. Some would even describe them as an epic board of appetizers that can actually turn into an entire meal, depending on what and how much you put on the board.
I recently decided to step up my charcuterie game by making meat rosettes. Aren’t they pretty? I kept seeing them online and a friend of mine sent me a video on how to make them and I haven’t stopped since (thanks, Heidi). It’s super simple. Take a glass (I usually use a small wine glass) and layer the slices of meat around the rim of the glass.
Overlap them as you move along until you get about two to three layers. Then, flip the glass over and voila — you have your very own meat rosette. It’s that easy! You can use different glasses to change up the sizing, totally up to you.
Charcuterie boards really come down to a fancy way of making a snack. But, come on, doesn’t this look much more appetizing?
I have to take a moment and give a shout out to Chinched Restaurant in St. John’s. They have a great selection of homemade and local meats, cheeses, condiments and toasts with every charcuterie box. It’s a tasty treat on those nights when you don’t feel like cooking and can throw a few bucks to fill your belly and support local. There are others like Waterwest Kitchen & Meats or Figs &
Fromage if you’d like to check out a few local options.
“Outside of cured meats and a selection of cheese, you can use anything from nuts, fruit, chocolate, bread, crackers, olives, dips, pickles and an assortment of condiments. Mustard is always a mainstay for me.”
“A good charcuterie board always leads to good conversation.”
— Unknown
Whether you buy it from a restaurant or make your own, charcuterie boards are definitely fit to eat. Added bonus, they pair really well with a nice wine, local beer or a craft beer tasting.
Here’s an idea, how about planning a night out at home? Break out a charcuterie board and try a little wine pairing one evening for a change. It may quickly become a favourite in your household too. Enjoy foodie friends!