Charcuterie; the art of meat delicacies
“Charcuterie” derives from the French words “char” and “cuite”. Its literal translation is “cooked flesh” but do not lose your appetite. It refers to the way pork meat was prepared and conserved. You see, charcuterie has been around for hundreds of years. It is based on the belief that no parts of an animal should be wasted. Back in the old days, there were no refrigerators to store your meat. That’s why charcutiers used different methods to preserve pork meat, such as brining, smoking, and air-drying.
The charcuterie we know today is a combination of cured meats, such as pork, beef, poultry, and game. All these meat delicacies are served together on a wooden board complemented by delicious fruits, cheeses, bread, and seasonings.
Every meat has its own cut and needs its own knife for the full (flavor) experience. We made a selection of knives for all the main components on a charcuterie board, such as a carving knife, block knife, pate-knife, and sausage knives.