Charcuterie

Why stop at meat and cheese? Try a pancake or martini charcuterie

I may have this wrong, but as far as I can tell, “charcuterie” is French for “a big plate full of stuff.”

Charcuteries are one of the biggest trends in the food world right now; you will find them on an ever-increasing number of restaurant menus, and small companies are popping up to bring them to you. Everyone likes them, and why not? They are big plates full of stuff.

Like so many other culinary notions, the idea of what a charcuterie is has evolved and expanded over the years, especially recently. But the original definition is still relevant: it is meat, often pork, prepared in a number of specific ways – smoked, cured, patés, terrines, sausages, confit and a couple of deboned methods.

A charcuterie board, which is what most people (and restaurants) mean when they say “charcuterie,” is a platter offering several of these meats and preparations.

But that isn’t nearly as fun as the current definition of the term. These days, the platter also includes a variety of well-chosen accompaniments. Cheeses, breads or crackers and a selection of complementary condiments such as preserves, pickled vegetables and more, are now considered

CHRISTIAN GOODEN TNS These days, the only limit to a charcuterie board is your imagination. This pancake charcuterie includes fruit and other toppings.