A great way to add flavor to your charcuterie recipes is by using different types of meat. In this article, we'll show you four meats that work perfectly as an ingredient in charcuterie.
The term "charcuterie" refers to a shop specializing in dressed meats and meat dishes. It includes salted, cured, smoked, dried, pickled, fermented, and cooked meats, fish, and vegetables. Many charcuterie boards include a variety of charcuterie meats, fruits, and vegetables prepared for a gathering or large party.
Four Meats for Charcuterie
Sopressata is a salami of southern Italy. This pork-based sopressata possesses an array of flavors. Tthis Italian classic has an unmatchable quality and flavor profile in neutral-flavored meats for charcuterie. It is a great pizza topper and a delicious partner to any cheese plate.
Prosciutto is made from pork loin cured with salt and spices. It's often served sliced thin and used as a topping for pizza or pasta dishes. Guests are usually more familiar with bacon, which is made from pork belly and has a more intense flavor than prosciutto.
DRY-CURED SPANISH CHORIZO
Sausage is another type of charcuterie that uses ground pork or other meats. Spanish chorizo is one of the most popular varieties of sausage. It's typically made from pork and seasoned with paprika, garlic, and other spices. The spices add a pop of flavor and color to every charcuterie board.
Our Spanish Chorizo is made with pork fed a 100% vegetarian diet, made with simple ingredients, and has no nitrates or nitrites added as preservatives. For charcuterie meats, we recommend our Sliced Chorizo for easy use and preparation.
Genoa salami is a traditional Italian dry cured ham. It has a mild flavor profile and is often used as a base for making other kinds of charcuterie. This meat has a great base palette that mosts guests appreciate.