Italian cold cuts are all in the category referred to as “salumi.” Salumi is the Italian word for charcuterie. The French word charcuterie (pronounced shar-coot-e-ree), means pork butcher shop or delicatessen. So, sometimes they are both just referred to as cold cuts.
Italian Antipasti Classics / Antipasti di Salumi
Every classic Italian charcuterie board I have had in a small town around Italy has had a big focus on dry-cured whole muscle salami, and cheeses.
However, charcuterie is a French word, that typically refers to cooked meats such as pates. The Italian version of charcuterie actually isn't salumi, it is known as affettati. Salumi is not the same thing as salami either, and it isn't a plural term for multiple pieces of salami (that is a term known as salame).
The traditional art of charcuterie was developed in 15th century France and involves preparing cured meats and meat products. A French chef who performs charcuterie-style cooking is called a charcutier (shar-KOO-tee-ay).
Charcuterie, on the other hand, is a more recent invention—relatively speaking—having been invented in 15th century France. Using salt to cure meats dates back to the Roman empire, but the French pioneered the modern version of charcuterie.
Charcuterie is just a fancy word for cured meat. The word derives from French origins in the 15th century, when people used every last bit of the meat and left nothing to waste. The meat was then put through a preservation process of curing and often formed into some sort of sausage or dry-aged meat.
Italian Charcuterie Board: Everything for the Ultimate Italian Salumi Board. Italian Charcuterie Board. I am a huge fan of Italian Charcuterie Boards or, as they call them in Italy, Salumi Boards! Throw in some cheese and I'm even happier. Add a refreshing glass of Italian sparkling wine, and I'm in heaven.
This classic Italian Charcuterie board is the perfect blend of savory and sweet. Loaded with nuts, dried fruit, cured meats, and a Caprese salad, this charcuterie board is perfect for your next get-together!
When you plan charcuterie, offer three to five items. Make sure they span the range of fatty, spicy and spreadable, and that they come from two or more animals. Charcuterie is divided into three types: forcemeats, sausages and salumi, an Italian word for “salted meats,” which includes preserved whole cuts of meat.
The most popular Italian cheeses include mozzarella, parmigiano reggiano, gorgonzola and ricotta. Some of these cheeses work best slathered on crusty Italian bread as appetizers, while others are integral parts of main courses, pasta toppers, or even desserts!
In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. For the purpose of this guide, we'll be talking about prosciutto crudo. The origins of prosciutto crudo date back to pre-Roman times.
The French have been perfecting charcuterie techniques for centuries; the consistency and flavor inspires most crafted boards to this day. Italian charcuterie is known for its simplicity and versatility.
Put simply, charcuterie is a custom that comes from 15th century France in which meat is cured, sealed, and sliced to serve. But now, Italian meats are used in a similar concept called salumi. So, Charcuterie is French, but salumi is a similar practice that comes from Italy.
It can be served as part of an antipasto, along with cured meats and olives, or as a pre-dessert plate with fruit and honey. Antipasto cheeses tend to be fresher, and after-dinner ones more aged. For lunch, many Italians might even just make themselves a spread with cheese, prosciutto, bread and tomatoes.
Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats.
While both feature cured meats (in specific preparations), charcuterie focuses more on the meat selection, while antipasti offer a wider variety of ingredients, including vegetables and cheese.
A cheese board is a platter that includes a variety of cheeses and usually does not contain charcuterie which is the meats, as we explained above. The cheeses can range from soft, creamy brie to sharp cheddar and tangy blue cheese.
This incredible assortment of zesty genoa salami, sliced capicola, cooked salami, rounds of sliced pepperoni, tasty rosemary ham and mild provolone cheese makes an impressive presentation on your buffet table.
charcuterie in American English
1. sausage, ham, cold cuts of meat, pâtés, etc. 2.
Meaning of charcuterie in English
cold cooked or preserved meat: You might serve a plate of charcuterie to start. a shop that sells cold cooked or preserved meat: We used to have a charcuterie and a butcher in the village.
Vegan Charcuterie Board (Vegan Snack Board)
No matter if you're throwing a holiday party or just having a lazy night in, a Vegan Charcuterie Board (aka Vegan Snack Board) is an easy and fun appetizer or main course. Gather round and sample a variety of vegan goodies like veggies, dips, hummus, nuts, fruit, and more.