Charcuterie Plate Flashcards
Salami
Right now it’s Genoa
Meat: Pork Salami
Seasoned with:
• red wine
• garlic
• black pepper
• white pepper
Pork Rillette
Meat: Whipped pork
Cured overnight in:
- duck fat
- sugar
- orange zest
- fines herbs
(Fines Herbes is a classic French herb seasoning traditionally comprised of equal parts fresh French tarragon, parsley, chives, and chervil)
(Chervil is sometimes called French parsley- tastes similar to anise “subtle licorice taste)
(Cured meat is meat that has been preserved through ageing, drying, canning, salting, brining or smoking.)
- Fines herbs pronunciation: “Feens-erbs”
Miscellaneous or salami
Right now we are using Mortadella
(Mortadella is a large Italian sausage)
Meat : Heat cured Pork finely ground with Pork fat chunks
Flavored with:
- Black Pepper
- Pistachio
Country Pâté
Meat: Mixture of cooked Duck liver and pork
Flavored:
- Marsala
- Sage
(Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily)
(What does Marsala Taste Like? The most common flavors are vanilla, brown sugar, stewed apricot and tamarind. Marsala wine ranges from a nearly dry style to sappy sweet)
Ciccioli
Meat: Cooked pork shoulder
Flavored:
- Thyme
- Bay leaf
- Black pepper
- pronunciation: “Chee-choh-Lee”
Liverwurst
Meat: mixture of cooked duck and pork wrapped in bacon
Flavored and cooked with:
- dry white wine
- white pepper
Duck liver mousse
Meat: Duck liver
Flavored with:
- Shallots
- Port Reduction
(A “reduction” in cooking terms means a liquid that has been boiled for a long time until it has been greatly REDUCED in volume, thereby becoming thicker and having a more intense flavor. It is then generally used as a sauce. Port Wine Reduction then is simply a sauce made from boiling Port Wine and other spices)
(In comparison to pâté, mousses are lighter and have a creamier texture)
Cornishons
Mini French pickles
- pronounced “KOR-nee-shons”
2 types of mustard
- Stoneground Mustard
- Dijon
(Stoneground mustard is produced by grinding brown mustard seeds with water and vinegar until it becomes a coarse textured spread)
(Dijon mustard is a traditional mustard of France, named after the city of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. It is a medium hot mustard typically made with white wine)
Bread and butter pickles
Cucumber cooked then cooled and marinated for 24 hours
Marinated in:
- onions
- salt
- allspice
- mustard seeds
- white wine
- vinegar
