Hello Chicago!
Welcome to Charcuterie FM. We are so glad you’re here and can’t wait to work with you! Whether you are looking for someone to cater charcuterie to your next event, collaborate on a project, attend a workshop, or learn about charcuterie we are here for you! We do what we enjoy so that you can enjoy what we do!
Did someone say Salami Rose?
Salami Roses are a beautiful addition to your charcuterie board. But which rose method do you choose? Is one better than the other? The truth is they’re both acceptable and they’re both beautiful! It’s all about preference. What is going to work best for your guest and what your vision is. You don’t have to choose one method. I say, what even is too many roses?
Salami roses using the cup/glass method that is overlapping of meat slices are easiest to disassemble without ruining the aesthetic of the rose itself. IF slices are removed from the top of the rose to start allowing guest to work their way out.
Roses made using the method of rolling half folded pieces of salami together however are not so easy to take apart. These are best created in smaller portions so that your party can have a single rose(s) rather than parts of it. No worrying about any deconstructed roses on display here. You can even place these roses in a small container to hold its form.
Let’s Talk Pairings!
Have you ever gone out for dinner and didn’t know what drink would pair best with your meal? It happens! Sometimes the menu advising of the best pairings and other times it does not. This post is meant to guide you in choosing your wine to cheese pairings. Surely, a glass a wine will compliment any long day for many of us. But why not make knowledgeable choices that your taste buds will thank you for? So, let’s get into it.
Some tips for wine and cheese pairings include, choosing wine and cheese from the same region and having a sip of wine before tasting the cheese.
Cabernet Sauvignon + Gouda or Sharp Cheddar
Rosé + Chevre or Gruyère
Pinot Grigio + Mozzarella or Brie
What is Charcuterie?
The word Charcuterie comes from two French terms — chair meaning meat and cuit meaning cooked.
Charcuterie refers to meat that is cured.
Curing is a food preservation process through the use of salt. Although the modern version of Charcuterie begun in 15th century France, using salt to cure meat actually dates back to the Roman Empire.
Long before our time Charcuterie was formed and as it becomes more and more popular, evolving to accommodate various cultures and times we can witness and enjoy it for all that it is.
The word Charcuterie, over time, especially in America, has represented more than a variety of cured meats. It is instead used to describe the pairing of these meats with cheeses and a number of accompaniments like fruits, pickles, olives, crackers and jams.
Charcuterie to me is so much more than an abundance of cured meats. It’s creative, it’s unique, it’s inviting and it’s nostalgic.
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