CHARCUTERIES FROM EUROPE, AUTHENTICITY AND HIGH QUALITY ON YOUR TABLES!

European charcuterie products are increasingly being consumed in restaurants and at home as they bring a very festive and friendly note to these privileged moments of sharing. More and more Singaporeans appreciate consuming these types of products for the premium and sophisticated image they convey.

The charcuterie of Europe expresses a centuries-old art of living, advocating pleasure, sharing and conviviality. Each European region has its own specialties which, among the 450 listed, reflect their terroirs and are intimately linked to their history and climate.

Products of tradition and history

Today, European delicatessen includes many traditional products, produced according to various manufacturing processes and inspired by ancestral traditions, from cooking to salting, drying and smoking. On a platter, in tapas or on a pizza, European charcuterie products are synonymous of success when put on a plate. They are made with a know-how of excellence that explains their exceptional quality and gives them an unbeatable taste.

Made from the meat of the pig’s hind legs, dry-cured ham is the symbol of refinement in the field of charcuterie. The ham is first salted, dried, and then cured. Some are even smoked to give them a unique taste. It is served in shavings, cut with a knife, fine and translucent. Cooked ham is also prepared from the meat of the hind leg of the pig. It is salted, steamed and then braised, cooked in a linen cloth, with or without bones, or in a broth. Traditionally, ham is eaten in slices. Both products can be ideally eaten with rice, pasta, or noodles. They can also be found in croque-monsieur or club sandwiches, which are highly appreciated as aperitifs or at lunchtime.

The mountain sausage or the dry sausage are two types of dry-cured sausages made from a mixture of finely chopped meat, salted, seasoned, and cased. The dry sausage is also a symbol of conviviality and often takes a place of choice on the traditional charcuterie platter. It is eaten in very thin slices, at room temperature, with or without bread or baguette.

The delicious sausages to be grilled or cooked cannot be ignored. Dry-cured sausages or cooked sausages are excellent choices. These are sausage products made of a casing filled with minced meat, salted, and seasoned differently depending on the recipe and the region. Among the cooking sausages, we can think of raw sausages to grill, pan-fry or fry, such as chipolata or merguez. They are usually popular as appetizers. These sausages can be eaten in the same way as Chinese sausages (La Chang) or Taiwanese sausages, which are extremely popular in Singapore, especially during celebrations. Cooking them with fried rice can also be a delicious recipe.