Let's cut to the chase: any way you slice it, these meats need to be served just right!
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00:00Let's cut to the chase. Any way you slice it, these meats need to be served just right.
00:06Prosciutto is a cured ham with a smooth and buttery texture, made by salting and air-drying
00:10the meat, which gives it a unique, salty, sweet, and nutty flavor. When slicing prosciutto,
00:14use a very sharp knife to get thin, even slices. You should start by cutting off one end of
00:19the ham, then hold it in one hand and use the other to slowly slice down the length
00:23of the meat. Look for paper-thin slices that are almost see-through, allowing you to enjoy
00:27this distinctly flavored meat without overwhelming your palate.
00:30Prosciutto pairs well with a variety of other foods, making it a versatile addition to any
00:34charcuterie board. Some of our favorite pairings include melon, figs, grapes, and Parmesan
00:39cheese.
00:40Summer sausage dates back to pre-refrigeration Europe, so named because people could enjoy
00:44it in the summer due to its curing process. This type of meat is seasoned with a variety
00:48of different spices, giving it a unique flavor that is slightly sweet and spicy. You can
00:52use a food processor to slice your sausage, though it may be hard to get the beautifully
00:56even slices you'd want for a charcuterie board. Your best bet is to use a sharp knife
01:00that has been chilled or frozen so that it won't tear when slicing. The ideal thickness
01:04of summer sausage is up to you, but because of its robust flavor, keep your slices no
01:08bigger than half an inch.
01:10Summer sausage is tasty on its own, but pairs particularly well with crackers, mustard,
01:14and cheese. It also works well in cooked pasta dishes.
01:18Capicola is a cured ham that has a slightly sweet, smoky flavor and pairs well with cheeses,
01:23fruits, and other meats. Also called coppa or capicolo, capicola has a variety of seasonings
01:28like wine, fennel, and red pepper to give it flavor. Compared to the relatively buttery
01:32prosciutto, this meat is less fatty and more tender.
01:35Capicola is also commonly served thinly sliced for charcuterie boards. The best way to slice
01:42it is to use a deli slicing machine, but if you don't have one of these, you can also
01:46use a very sharp chef's knife. When slicing capicola, be sure to cut against the grain.
01:50This will help to prevent the slices from becoming overly tough, as is the case with
01:53most meats. When serving, capicola plays well with a variety of other meats, cheese, and
01:58crackers, making it a charcuterie superstar.
02:01Mortadella is a type of Italian cold cut that often contains pieces of fat. It's made from
02:05ground pork and seasoned with spices, including black pepper, and sometimes comes with the
02:09addition of pistachios or olives. The texture of mortadella can vary from quite smooth to
02:14slightly coarse. It has a sweet, rich flavor that pairs well with other salty or savory
02:18foods.
02:20There are three different types of this meat. Mortadella bologna, mortadella di campotosto,
02:23and mortadella di prato. Mortadella bologna is the most common, while the other two varieties
02:28contain more flavors from spices and wine. Mortadella is usually served cubed or sliced.
02:33When cubing, aim for small, half-inch cubes that are easy to pick up with a toothpick.
02:37When slicing, you'll want relatively thin slices, but keep the slices thick enough to
02:41enjoy the texture.
02:42A pork roll is made from pork and a mixture of spices before it's cured in sugar, smoked,
02:47and then formed into a log. The log is then sliced and served in a variety of ways. The
02:51most popular is in a sandwich paired with egg and cheese, which is a New Jersey staple.
02:55You can find it at groceries in the Northeast, but you may have a harder time tracking it
02:58down elsewhere. Pork roll slices need to be cooked before serving. Make slices about as
03:02thin as Canadian bacon, using four to six cuts around the edge to keep it from curling
03:07while it cooks.
03:08It is traditionally served on a hard roll or bagel as part of a breakfast sandwich,
03:11but you can also use an English muffin or croissant. While you're at it, you may want
03:15to sample this meat on its own in individual slices.
03:18Etna salami gets its flavor from pistachios and lemon zest, while it gets its name from
03:22Mount Etna in Sicily. Sicily is known for its citrus fruit and pistachios, making their
03:27inclusion a nod to the crops of the region. This gives the salami a bright, unique flavor
03:31that you won't find in many other cuts of meat, as well as an interesting texture that's
03:35present in every bite.
03:36Etna salami is dense and hard, so it should be sliced thinly to get pieces that are relatively
03:41easy to chew. This meat is ideal for adding to sandwiches or combining with nuts, fruit,
03:45cheeses, and other meats.
03:47Cotto salami is cooked instead of cured like many other salamis, and it makes a wonderful
03:52addition to any charcuterie board. It's softer than cured salami and is linked to the Piedmont
03:56region of Italy. Its flavor is robust but perfectly balanced thanks to a coarse grind
04:01and generous seasonings, which can include whole black peppercorns, chili flakes, garlic,
04:05cinnamon, and nutmeg.
04:06This salami should be sliced thin while it's cold and firm, though you want to allow it
04:09to reach room temperature before serving. Cotto salami is often sold in slices at the
04:13grocery store and has the same distinctive marbled appearance as pepperoni and other
04:17kinds of deli meat. Ideal pairings include olives, sweet red peppers, and provolone.
04:22Cotto salami also makes a fabulous addition to pizza in place of the traditional pepperoni
04:26pie.
04:27Sous-Sisson d'Arles, or Arles salami, is a French style of salami that combines pork
04:31and sea salt without any other seasonings. This is a timeless sort of meat that goes
04:35well with almost anything because of its clean, mild flavor and tender texture. When
04:39preparing this meat, be sure to slice the salami on the bias so that each piece is about
04:43the thickness of a quarter. You can slice it thicker if you prefer, but keeping things
04:47small will allow you to fully enjoy the flavor without overwhelming your palate.
04:51Because the pure taste of Arles salami is meant to be appreciated on its own, you don't
04:55usually want to pair it with any cheeses or fruits with particularly intense flavors.
04:59The best way to appreciate this French salami is to enjoy it with a French wine.
05:03Jamón Ibérico originates in Spain and is made from the hind leg of Iberian pigs that
05:07are fed a diet of acorns and grass and live a truly luxurious lifestyle. In the fall and
05:12winter, the Iberian pigs are released to roam and eat the acorns that have fallen from trees
05:16in the field, fattening them up to create the flavor of Jamón Ibérico. After the pigs
05:20are slaughtered, the ham is dry-cured for several months, resulting in a unique flavor
05:24that is salty, sweet, and slightly nutty. The meat is dark red, well-marbled, and simply
05:29exquisite.
05:30Jamón Ibérico should be sliced very thin to help you appreciate its rich flavors without
05:34being overwhelmed. For the best results, use a jamĂłn knife, which is flexible, light,
05:38and extremely sharp.
05:40Chorizo AndalucĂa is a type of Spanish sausage made with pork, paprika, garlic, and other
05:45spices. It is typically bright red and has a distinct flavor that's slightly sweet and
05:49smoky. Chorizo AndalucĂa is typically sold in links or rounds and can be either fresh
05:53or cured. When slicing Chorizo AndalucĂa, cut slices that are about a quarter-inch thick.
05:58This will allow you to savor the flavors without being overpowered by the experience.
06:02Chorizo AndalucĂa is often found in Spanish tapas dishes. It is also welcome on any charcuterie
06:07board, served with bread, olives, and cheese. Like most cured meats, it pairs well with
06:11a glass of red wine.
06:13Landrauch Schinken is a traditional Swiss smoked ham. This classic country dish is first
06:17aged for 18 days in sea salt, followed by a caramel coating, a generous dose of juniper
06:22and rosemary seasoning, and, finally, a round of applewood smoking. Landrauch Schinken's
06:26wonderful combination of sweet herbs and caramelized sugar, together with its buttery
06:30and smoky flavor, makes it practically melt in your mouth when you finally get to eat
06:33it.
06:34To properly enjoy Landrauch Schinken, it should be thinly sliced like prosciutto. This will
06:38allow you to fully savor the flavor without being overwhelmed by all the spices and fatty
06:42tastes.
06:43I mean, look how thin that is. See, that's all surface area. The taste has nowhere to
06:47hide.
06:48And if you buy the entire ham, don't forget to remove the skin first. Because it is a
06:52Swiss ham, this meat should pair well with a Swiss cheese like Comté or Gruyère.
06:56It's also fantastic with some soft bread, such as brioche or a baguette.
07:00This tasty little ham gets its name because it offers just enough meat to share with your
07:04sweetheart. But it's not just the name that's sweet. Sweetheart Ham is a sirloin tip ham
07:08taken from the top of the leg and placed in a brine made from fresh herbs, garlic, and
07:12onion for at least 10 days. These boneless hams are then smoked over applewood chips
07:16for around 10 hours.
07:17The whole process allows the inside of the ham to remain juicy and soft, while the outside
07:21develops a rich brown crust full of flavor. You can serve Sweetheart Ham like other ham
07:25steaks, meaning it makes an excellent addition to a breakfast plate of eggs, pancakes, waffles,
07:30and fruit. The ham can also be thinly sliced and put on a sandwich, or cubed if you really
07:34want it to be part of your charcuterie board.
07:37Pepperettes are smoked on-the-go meat sticks that were trademarked by Schneider's. Today,
07:40the term also refers to any small, snackable salami with a mild enough flavor to be enjoyed
07:45on its own. You can find these products at many grocery stores, delis, and butcher shops.
07:50Pepperettes are typically made from smoked pork and contain different spices for distinguished
07:53flavors. While many pepperette varieties have a similar flavor profile as that of pepperoni,
07:58they are less fatty and more dense. The texture is also firmer, which makes these easier to
08:02eat as snacks. You can enjoy pepperettes cold or at room temperature as part of a charcuterie
08:07board with other cured meats, cheeses, and pickled vegetables. They also pair well with
08:11crackers, baguettes, or pretzels.
08:13Pork pistachio pâté is a type of pâté made from, you guessed it, pork and pistachios.
08:18It has a smooth, creamy texture and a rich, nutty flavor. You'll get a subtle crunch from
08:22the pistachios and herbaceous flavor from red wine, fresh thyme, and shallots. This
08:27pâté goes well with crusty bread, jam, and a bottle of red wine to bring out its nuance.
08:31When purchasing pork pistachio pâté, look for a product made with quality ingredients
08:35and a good balance of fat and protein. To serve, simply place slices on crackers, bread,
08:40or vegetables. While it may be tempting to spread this soft meat, you should keep the
08:43texture as is so you can truly appreciate everything pork pistachio pâté has to offer.
08:48Be sure to store it in the refrigerator, but serve at room temperature.
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