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Charcuterie
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Definition: Speck
An Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then intermittently slow-smoked, using pine or juniper wood for several months.
Deep red in color with heavily marbled traces of fat, speck is served thinly sliced as an appetizer, or used in to flavor cooked dishes.
Burning Question: Are Salumi & Charcuterie the Same Thing?
With cured meats making a comeback, it's common to see charcuterie and salumi platters on restaurant menus across the country. But are charcuterie and salumi the same thing? What about salumi and salami?
Burning Question: How Does Pancetta Differ From Prosciutto?
Aïda Mollenkamp prefers it to prosciutto, and PartySugar loves it wrapped around her peaches. But what exactly is pancetta?
Referred to as "Italian bacon," pancetta is an Italian charcuterie selection made from salt-cured, aged pork belly.
Would You Eat This Charcuterie Plate?
One of the hottest new restaurants in town is becoming well known for its charcuterie plate. The last time I was there I ended up with the plate in the photo. I loved every bit of it, but my friend was a bit squeamish about the white proscuitto on the left.
Definition: Charcuterie
Charcuterie French term that is derived from "char cuit" which means "cooked meat." It is mostly (but not exclusively) a reference to cooked or processed pork products such as sausage and terrines. It can also refer to the place where the charcuterie is sold, similar to a delicatessen.
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Come Party With Me: Harvest Party — Menu
In wine making, the harvest is one of the most crucial times of year. It's when the vintners pick the grapes and usually occurs between August and October. Since the harvest is such an important season, many wineries celebrate with a lunch or dinner.
Come Party With Me: Fall Lunch — Menu
Since both Summer and my birthday are officially over, I've been a little down. There's nothing that makes me feel more excited and happy than a party on the horizon, so to celebrate the arrival of Autumn, I'm planning a simple lunch. The meal will honor the season and its most prominent ingredients.
Must-Read: Lobel's Meat Bible
I have a confession to make. Although a good number of you are vegetarians, and even more of you eat less meat now that we're in a recession, I still crave meat on a regular basis — whether it's a lamb chop, slice of jamon Iberico, or charcuterie. So when I received a copy of Lobel's Meat Bible ($40), a new book by revered New York butcher brothers Stanley, Evan, Mark, and David Lobel, I couldn't wait to check it out.
Nancy Silverton and Mario Batali Talk Italian Food
At the Food & Wine Classic in Aspen over the weekend I was lucky enough to attend a demonstration lead by Nancy Silverton and Mario Batali. The duo are the masterminds behind a popular Los Angeles restaurant, Osteria Mozza. Silverton works most nights at the eatery behind the mozzarella bar.
Filling and Fast Appetizer: White-Bean Puree
Normally, I am the queen of the kitchen, but recently my sister and her best friend decided to treat me to a homemade dinner. Trish, my sister, is incredibly smart, so I wasn't surprised when she asked Chef Chris Behr, of San Francisco's SPQR, for an easy and delicious appetizer idea. He suggested making a thick white-bean puree for crostini.
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