Sunday, 4 September 2011

Long live Charcuterie - An Introduction to Charcuterie

Charcuterie is an ancient art that dates back to the beginnings of recorded history. In modern times, the art and knowledge has been lost to many great chefs. For some, however, the keeping with the old ways has become a (fun) challenge. Modern interpretations require experience, culinary skill and a great deal of time and patience.

I know this sounds like a black art – in some ways it is - but we are talking about some mouth watering eats!

This is a wonderful video that really speaks to the tradition and heritage of Charcuterie. It profiles the Kocurek family on their adventure in creating world class charcuterie. Enjoy!

Please visit: for more information. For information on the creator of this wonderful documentary please visit:

Charcuterie is derived from the term 'chair cuit,' which translates to mean 'cooked meat.' Charcuterie is considered by some to be the art and science of making cooked meat preparations - with emphasis on pork. This ancient art, whose origins date back some 6,000 years, became popular during the Roman Empire when cuisine started to become sophisticated. The art really hit its stride in France during the Middle Ages when charcuterie came into its own. Shops began to specialize in these meat preparations – known as charcuterie - and the people who owned and operated these shops were referred to as 'charcutiers.' They were skilled individuals who not only had to possess the talent to season and cook moist and delicious foods, but they also had to present it in a way that was appealing to customers who passed by or entered their shop. Charcutiers enjoyed great popularity and their customers were always interested to see the new creations being prepared.

This is a video from Marben at one of their butchery classes held at their restaurant. Thanks to

Charcuterie has spread throughout the world and is known by many different names. Different cultures have their own interpretation of charcuterie - Asians, Germans, English, Italians, Spanish, Portuguese and the French.

I am happy to have experienced many of these different varieties and strongly encourage you all to go to a good local butcher, specialty store or even a restaurant like The Black Hoof and ask to try something new.

Long live the art and science of meat preparation - long live Charcuterie!


  1. Love the Artisan Revival happening thru the food world today, charcuterie is an art form for sure!

  2. Dear,
    Thank you for taking the time to read my post and comment. I really appreciate it!
    I am a big believer in nose to tail cooking. I personally have been experimenting with pork and all of its bits. Recently, I had been trying to learn how to cure and make my own charcuterie. There is limited information in book form on the subject. The internet is really good but it is still something that, if possible you should learn from someone who already knows what to do.
    Take care!