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In periods of scarcity of fresh food when , charcuterie methods allowed the population to survive. Now that you know what charcuterie is and a little about its history, see the main procedures and techniques! Delicatessen procedures There are several techniques for preparing your preserved meat. The most famous are sausages, salami, raw ham, copa and others in this style of brine and smoking. But there are many other techniques that can be used separately or even together. A unique feature of charcuterie is that you can create seasonings and flavors and be bold in your attempts by making your own sausages, marinated or smoked meats in your restaurant, giving your own flavor to the products.

Follow the example to make it easier to understand: Artisanal Canadian bacon is a type of charcuterie. It is first cured with a salt, curing salt, herbs, sugar and liquid smoke or smoke from burning wood. Then it is roasted or smoked very slowly, until the Bahamas Phone Number inside is at the correct point. In this process, the curing salt has the function of adding a layer of cured flavor that is essential for good bacon. Liquid smoke or smudging adds a second layer of flavor. And the herbs, pepper and garlic form the third layer, which combined, make this product unique and very tasty.From the products mentioned above, there are some different techniques that can be used. Salt can be used to dehydrate, for example, just as smoke is very important for flavor and preservation when preparing charcuterie products.




See below: Smoking: widely used in charcuterie, the application of smoke, both hot and cold, helps in drying and preserving the meat. Dehydration: carried out through the application of salt, as previously mentioned, with direct exposure to the sun, hot or cold smoking. Cooking: many products are cooked or roasted, as it is not always the charcutier's desire to apply certain techniques for a long time, such as smoking. Marinade: use of lemon to cook the meat, tenderize it and so that the seasoning penetrates deeply into the meat. It is also a technique that requires more time.So, now do you know what charcuterie is and its techniques and procedures? Did you like our tips on how to become a charcuterie and attract more customers to your restaurant with personalized products? Then join our email list to receive more content first hand!Salads are not just light starters that whet your appetite, they have important functions for our metabolism.