Charcuterie has long been a staple of French cuisine, but the widespread embrace of nose-to-tail eating has led to new popularity for high-quality cured meats. Platters of charcuterie now appear on menus everywhere from neighborhood sports bars to white tablecloth restaurants.
Lindy Wildsmith, author of the cookbook and preserving manual Cured , suggests that our passion for cured meat runs much deeper than current culinary trends. “Salt has been an essential part of our diets for thousands of years and was a valuable commodity,” she says. “We love salt, we love fat a little less, but [they are] now beginning...
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