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Why Charcuterie Should Be On Your Menu

12:18 pm

Charcuterie platters are perfect as a snack, meal or to share with friends, but can the uprise of home-grown produce play into your hands as a chef or restaurateur?

Spanish and Italian imports have long dominated charcuterie boards, but more recently the British variety has brought new, distinctive flavours to the table. Unbound by traditional techniques and practices of other European Countries, British producers are free to experiment with new recipes and ingredients. This means more high quality produce on our doorstep, and a wealth of fresh options to try benefitting the supply chain from the farm to the table.

The Perfect Seasonal Starter

Charcuterie boards are on the rise too.
People searching for charcuterie boards online has reached peak interest for the year according to Google Trends, meaning it's the perfect time for you to add a festive platter on the menu. Especially for younger customers, a sharing platter can be a more affordable and sociable option. Casual dining and 'grazing' fits perfectly. According to a recent report in the Telegraph Millennials are certainly eating healthier than previous generations, but they are also dining out more. Bearing this in mind, a sharing platter such as charcuterie is a far easier item to upsell to younger groups settling down for a few drinks.

What is British Charcuterie and how can you profit from it on your menu? This article will show you how.

British Specialities

‘Nduja’ is a spicy salami originating from Southern Italy, it is spreadable and comes with a tingling taste of fiery heat from the chilli. Pronounced ‘en-doo-yah’, the salami has become a surprise hit with artisanal producers in the UK, possibly because the English version is less fierce on the palette.

However, it’s still not our favourite spicy meat. That honour goes to chorizo and once again it’s the home-grown Cornish variety pulling the punches with its soft, delicate meat, potent chilli flakes and colourful paprika.

What To Serve with Your Charcuturie

Pate or terrine is a perfect match for charcuterie and cheese. The different texture is welcome among the tougher cured meats. Terrine is best enjoyed in smaller portions, a welcome addition to any platter. Charcuterie can also be paired with crackers, breadstick or crusty bread, but to really excite the palette, why not try toasted bread rubbed with olive oil and crushed garlic instead?

How To Present Charcuterie

Finally, the choice of platters means serving your charcuterie is down to personal taste.
With a rustic wooden board you get a warmth and homely feel, whereas by serving on slate, any ingredients seem more colourful, and you can write the names of any meat or cheese with chalk on this material quite easily.

Are your customers asking about your Charcuterie and where its from? What's on your festive platter this year? As ever, let us know your thoughts in the comments section below.

By Jeff Gibson

“Food is quite simply a way of life for me, as are the kitchen tools and gadgets that make cooking quicker and simpler. If I'm not enjoying a great meal then I'm in the kitchen experimenting or reading about the latest kitchenware products. ”


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