Plant-based charcuterie may sound like an oxymoron. Encased Sausage: This category includes hot dogs, andouille, and bratwurst and, unlike other categories of Charcuterie & Cheese Plate 101. I know sausage doesn't have to be pork, neither does cured meats (e.g. 24186. You'll find the meat sliced very thinly, as it has a slightly chewy texture that can be overwhelming if eaten in large chunks. BELLENTANI BRESAOLA - 2/3 lb. If you like, add a fourth, non-pork option like bresaola, a beef dry-cured to the point of perfection. Perhaps you’re less concerned with how to say it, and more interested in what the heck you’re saying. Having married a non-pork eater, and I myself being a fanatic of all things salumi and embutido, I'm curious what are the better (or best) non-pork sausages or cured meats you've run across. Smoked meats and fish came first. Prosciutto is made from the whole hind leg of a pig (aka: the ham) and is one of many Italian-style cured meats.Since prosciutto is both salt-cured and air-dried it's totally safe to eat without cooking it, making it the perfect addition to any salad or charcuterie board. Charcuterie actually translates to “pork butcher shop.” What is a Charcuterie Platter? A hickory beef smoked salami. pork-free charcuterie that can help round out your selection, and you’ll find our ever-growing list of pork-free options for your convenience. 30272 BROOKLYN CURED SLICED SMOKED BEEF SALAMI - 12/3 oz Keep an eye out for a bulk format in the coming months! 30272 . So, really, charcuterie is an exercise in crafty innovation—resulting from a need to preserve the fruits of a day's hunt. pork-free charcuterie that can help round out your selection, and you’ll find our ever-growing list of pork-free options for your convenience. December 12, 2011 in Holiday. BROOKLYN CURED SLICED SMOKED BEEF SALAMI - 12/3 oz Once processed, many products in the charcuterie canon were covered with melted fat, either butter or rendered poultry fat, to maximize stability and prevent spoilage. Cured meats came second. 07235. “Charcuterie: The Craft of Salting, Smoking, and Curing” is the best starter guide to making charcuterie at home, but lovers of literature shouldn’t miss “Charcuterie and French Pork Cookery,” and if you really want to become a charcuterie master, “Home Production of Quality Meats and Sausages” is indispensable. 07235 BELLENTANI BRESAOLA - 2/3 lb Dry cured beef bottom round. bresaola in Italy), but it is hard to find great sausage etc that isn't pork. After all, “charcuterie” derives from the French words chair, which translates as flesh, and cuite, which means cooked. Charcuterie is the craft of preparing smoked and cured meats for preservation and flavor. Dry cured beef bottom round. PRESLICED BEEF SALAMI - 12/4 oz.