Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food.
Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charctuerie for more than 30 years, with time-honored techniques, recipes and all-natural ingredients. We offer a full range of styles and flavors, and our charcuterie is a favorite among restaurants, retailers, and home cooks.
So we take charcuterie pretty seriously, and we like to find new ways to enjoy it. Here are a few of our favorite recipes featuring charcuterie. We hope you will try some of them.
Fig & Prosciutto Tart
Our tart is as easy to make as it is beautiful and delicious. In this recipe, salty French prosciutto (we call it Jambon de Bayonne) pairs perfectly with creamy mascarpone and sweet figs. If figs aren’t in season, replace them with ripe stone fruits for equally tasty results. Served at room temperature, this tart is ideal for a party, picnic, or decadent snack anytime.
Charcutepalooza, The Year of Meat. Who could imagine that a single cookbook would inspire a nation to preserve meat competitively for a year? If it’s Michael Ruhlman’s classic book “Charcuterie” and Cathy and Kim, then Charcutepalooza is the result. A year ago, they threw down a challenge to a few dozen fellow food bloggers. Make one charcuterie item per month for a year, and blog about the experience. They figured a few online friends would poke around in the kitchen and learn together. But their numbers grew to over 300 participants around the world. It seemed like everyone wanted to be in on the fun!
We were happy to support the meaty needs of the Charcutepalooza-ers with discounted pricing all year, and to serve on the judges’ panel. The author of the best blog post—it’s hard to taste charcuterie over the web!—would win a week in France, and the admiration of fellow charcutiers. Not to mention the happy side effect of eating lots of charcuterie all year. The stakes were high, the world of meat was watching.
Photo courtesy of Peter Barrett
And since we were not anxiously waiting for duck prosciutto to age on a deadline, it seemed like the Year of Meat flew past. Before we knew it, we were reading the final blog posts. They spoke of victory in the kitchen, education at the farmers market and the highs and lows that you encounter when cooking. While all the blog posts were impressive, educational and even moving (yes, curing meat can be emotional!), the ultimate triumph went to A Cook Blog by Peter Barrett.
Peter Barrett Outstanding in His Field
We congratulate Peter on his creative, charming, knowledgeable and stunning post Gratitude is the Attitude which clinched the win. It left us breathless and hungry! His blog has always impressed us with its clever turns of phrase and ambitious recipes, and we look forward to reading more from his corner of the world. And we expect a full report from France on his blog later this year.