An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
What is charcuterie?
January 22, 2016
Why is charcuterie - a culinary speciality still, largely defined by preservation methods still relevant today? Taste.
Charcuterie is derived from the French word "chair" (flesh) and 'cuit' (cooked) and the term was given to 15th century shops in France that sold products of the pig as well as offal.
The Romans, who regulated the production of pork from raising, slaughtering and cooking, were likely the first to turn pork butchery into a trade, but it was the French charcutiers who brought the greatest ingenuity to pig preparations.
The history of charcuterie, in the sense of salting, smoking and cooking to preserve, may date back to the origin of man.
"Practising charcuterie - always learning, always practising, never perfecting because conditions are always changing on you."
Join us on a Charcuterie Course: a two-day charcuterie workshop where you’ll literally learn the whole hog, courtesy of South Africa’s Charcuterie King, Neil Jewell!