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Modern Charcuterie

Advice from my deli

Charcuterie or deli meat originally referred only to cooked, dried, smoked, or cured pork meat and offal.


Modern Charcuterie

Today when we speak of charcuterie, we mean the processed meat of any animal, including beef, veal, lamb, poultry and their giblets and offal.

Deli meat is raw and fermented or cooked. It can also be salted, smoked or dried. Other ingredients are also used in making deli products:

  • Binding agents: Starch, flour, jellies and eggs
  • Conservation agents: Sodium nitrite and seasonings such as salt, herbs and spices

Classic Antipasto

  • Three or four varieties of salami
  • Slices of prosciutto
  • Slices of cooked ham
  • Slices of mortadella
  • Slices of Provolone cheese
  • A variety of olives
  • Fresh cooked asparagus
  • Oil and garlic marinated red peppers, cut in strips
  • Oil and garlic marinated artichoke hearts
  • Hearts of palm
  • Marinated mushrooms
  • Marinated cauliflower florets

Arrange nicely on a large platter and set at the centre of the table!



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