A few of my co-workers and I were talking about the rise of the term “charcuterie” in restaurants and food carts. Charcuterie: the art of making sausages and other cured, smoked, and preserved meats. I am seeing quite a list of newer places in Portland that have the main focus of charcuterie, bread, and cheese. To name a few: Olympic Provisions, Chop Butchery, Portland Meat Collective, and a new food cart called: Cheese & Crack.
Chris and I have been exploring the world of charcuterie for a while. But, before I tell you about that, can I just tell you for a second that I never announced we were having charcuterie, because I never knew cured and smoked meats with our cheese and crackers was charcuterie! Nor did I not have the slightest idea how to pronounce it. We even had fun (during the work conversation I mentioned above) trying to pronounce it correctly. Maybe I will just call it cheese & crack. Now that I can remember!
We often on the weekend relax around plates of different types of cheeses, crackers, charcuterie, and fruit and enjoy the multitude of flavors. What I love about it is that a little actually goes a long way. It is the strong and different flavors that make this meal so amazingly enticing. For me it is also the best of both worlds – salty and sweet. A sliced pear, on top of a slice of smoked gouda on a salty cracker. Mmm and Nom Nom. A perfect way to end a day of exercise, adventures, sun, and play. It is how we often end a full day.
What about you? Do you dabble in charcuterie?