Charcuterie
The Age of Fine Meats
Charcuterie
is a French
word that literally means “cooked meats.” The art of
charcuterie originated as a means for preserving meats
without refrigeration. The traditional charcutier — a title
reflecting great culinary skill — prepared a number of
cooked, cured, salted, seasoned and dried meats including
pâtés, confit, mousses and more. Charcuterie is also used to
denote a shop that sells such delicacies. At Market District®,
our charcuterie can be found near our fresh deli. Here you
will find not only classic French charcuterie, but
the finest of Italian cured meats, known as Salumi.
Table of Contents
French Charcuterie
D’Artagnan Pâtés & Terrines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
D’Artagnan Mousse. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
D’Artagnan Confit and Jambon de Bayonne. . . . . . . . . . . . . . . . . 7
Italian Salumi
Coppa and Pancetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Prosciutto di Parma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Storing and Serving Salumi. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Italian Salame
Cacciatore, Secchi and Crespone . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Felino, Sopressata and Finocchiona Toscana. . . . . . . . . . . . . . . . . 15
Italian-American Salame
Genoa and Calabrese Hot. . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Chubs or Short Sticks
Herb, Pepper, Toscano and Italian Dry Salami. . . . . . . . . 17
Curing Salame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Storing Salame. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Peeling Salame. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Slicing Salame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Serving Salame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Spanish Jamón Serrano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Charcuterie
Many of our authentic charcuterie products come from
D’Artagnan — the leading purveyor of pâté, sausages,
smoked delicacies, organic game and poultry in the nation.
Dedicated to the quality and value of sustainable,
responsible farming, D’Artagnan procures the
freshest, purest, most natural meats, including
these incredible charcuterie items
we bring to you each day.
D’Artagnan
Pâtés & Terrines
Pâté is French for “pie,” and refers to a variety of elegant, carefully seasoned and
ground meat. It is usually made from a finely ground or chunky mixture of meats,
but can also be made from fish, poultry, game or vegetables. Spices and fat are
usually included in the mixture to flavor and texturize it. Terrines are simply
pâtés cooked and served in a pork-fat-lined container known as a terrine.
Pâtés and terrines are usually presented as a first course or appetizer. Both
are best served at room temperature, so remove them from the refrigerator
approximately one-half hour before serving. For incredibly easy and chic hors
d’ouevres we pair them with Market District crostini or petite toasts — ideal
for both parties and picnics.
Pâté de Campagne — a rustic, country-style French pâté, hand-crafted in small
batches from all-natural pork, which is humanely raised without the use of antibiotics
or hormones.
Duck Terrine Mousquetaire — a hearty, country-style Gascon recipe of duck, pork,
prunes and Armagnac brandy. Savory with a touch of sweetness.
Pheasant Terrine Herbette — a European pâté blending pheasant, pork and fennel,
which is then covered in fine herbs.
Vegetable Terrine — a purely vegetarian and wonderfully full-flavored terrine made
with layers of spinach, wild mushrooms and roasted red pepper with chickpea flour to deliciously
bind it all together.
5.
D’Artagnan
MOUSSE
Mousse is French term meaning “froth” or “foam.” It describes a rich, airy dish
(often a dessert), which may be served hot or cold. Hot mousses usually get their
light texture from the addition of beaten egg whites and are generally baked in
a water bath to prevent the mixture from curdling. D’Artagnan mousses are
uniquely pork free.
Mousse Truffée — a silky-smooth organic chicken and turkey liver mousse studded
with black truffles and Port wine.
Peppercorn Mousse — a silky-smooth chicken liver mousse with a spicy blend
of black peppercorns.
Duck Mousse Basquaise — a blend of duck livers, Port wine and sweet red bell peppers.
Non-dessert
mousses can be made
from meat, fish,
shellfish, cheese or
vegetables.
6.
D’Artagnan Confit
Confit is a regional specialty of Gascony, France. This dish comes from an
ancient method of salting and slowly cooking meat (usually goose, duck or
pork) in its own fat to preserve it. The cooked meat is then packed into a
crock and covered with the fat, which serves to seal and preserve it. Confit
may be refrigerated up to six months.
Duck Leg Confit — the original Gascony confit and a D’Artagnan
exclusive. Meaty, succulent Moulard duck legs slow-stewed with herbs
and spices for a confit that is rich in flavor and meltingly tender in
texture. Contains no hormones, steroids, antibiotics or chemicals.
Makes a great addition to salads, fajitas, pasta, soups and stews as
well as a savory entrée for a quick, easy meal. Comes fully cooked.
Just reheat and serve.
Jambon de Bayonne
(French Prosciutto)
A delicately delicious French-style prosciutto that
owes its superior reputation to the quality of salt
D’Artagnan uses in its natural curing process.
Covered with a thick layer of this premium salt and
placed in salting rooms, the ham is dry-aged for
10 to 12 months under exact, wintry conditions for
low-temperature drying. A mild flavor, balance of
saltiness and delicate aroma are the signatures of
this French specialty. No preservatives or
additives are used in its preservation.
7.
Italian Salumi
Salumi is the Italian word for charcuterie. It’s
a general term that includes classic cured and ground
Italian meats such as prosciutto, pancetta, salame and
salami. We carry a wide variety of salumi in our
charcuterie, all made according to authentic
Italian traditions and from 100% pork.
Italian Salumi
Coppa is a specialty of central and southern Italy. Also known as capocollo,
coppa is made from lean pork shoulder lushly marbled with sweet fat. The meat is
rubbed with salt, sugar and spices, dry-cured for two to three weeks, stuffed into
casings and aged for up to three months. Its texture is more substantial than that
of salame and its flavor stronger than prosciutto. Its dramatic appearance makes
it a lovely addition to any antipasti platter. Mild black pepper and hot red pepper
versions are available.
Pancetta is pork belly rolled, salt-cured, seasoned with pepper and sweet
spices, and hand-tied for long, slow dry-aging. Traditionally, a source of equally
distributed aromatic fat and meat, it is especially delicious in classic Italian
dishes such as carbonara.
When it comes
to the pig, Italians
are said to eat
everything but
the “oink.”
9.
Prosciutto di Parma
®
Prosciutto di Parma is a salt-cured ham that is a hallmark of Italian meat curing.
It is an all-natural ham produced, by law, only in the gently rolling countryside of
Parma according to meticulous methods guarded by the Consorzio del Prosciutto
di Parma, which protects the ham’s quality and authenticity.
This sacred Italian ham is made with only four ingredients: specially raised,
all-natural Italian pigs, sea salt, air and time. The pork is hand-salted under the
supervision of a salt master. Over the next 100 days, strict attention is paid to the
temperature and humidity of the refrigerated curing rooms so that exactly the
right amount of salt is absorbed by the hams, which are then rinsed and moved
to large, airy rooms to dry and cure. Here the windows are often opened to let in
aromatic breezes, which are said to impart a special flavor to the meat.
After four months, the exposed surfaces of the hams are rubbed with lard to
soften them and control moisture loss. They are then transferred to curing
cellars for a minimum of five months. Throughout the curing process, prosciutto
loses approximately 30% of its weight, which helps to concentrate the flavor.
Minimum curing time is 400 days, which ensures its rich, sweet-salty fragrance
and flavor, and silky texture.
10.
Prosciutto di Parma
Serving Suggestions:
Toss cooked linguini and pesto sauce, and
serve on a bed of prosciutto di Parma
Top dressed greens with ribbons of prosciutto
di Parma and Market District imported
Parmigiano-Reggiano®
Top simple thin-crust pizzas with prosciutto
di Parma and fresh arugula, Market District®
olive oil, salt and fresh-ground pepper
Drape over melon wedges, fresh
fig halves, mango or kiwi
Prosciutto and Artichoke
Stuffed Portabella Mushrooms
Compliments of Charcuterie Expert Ian Rigg
Serves: 6-8 Prep Time: 20 min. Cook Time: 25 min.
Ingredients:
6 portabella mushroom caps
¼ lb. prosciutto, sliced 1/8-inch
thick and diced
2 shallots, diced
2 Tbsp. garlic, minced
14 oz. can artichoke hearts, chopped
Directions:
½ cup grated Parmesan cheese
½ cup mayonnaise
1 cup Market District Italian
seasoned bread crumbs
Canola spray
Topping suggestions: warm pesto, marinara
sauce or melted smoked Gouda cheese
®
Preheat oven to 350ºF. Clean mushroom caps thoroughly using a dry paper towel. In a large
mixing bowl, combine the remaining 7 ingredients; mix well. Evenly spread the mixture into
each mushroom cap. Place mushroom caps on a sprayed baking pan. Bake 20-25 minutes.
Serve warm with topping of your choice. If topping with Gouda cheese, cover stuffing with
cheese for the last 5 minutes of baking to melt.
11.
Storing &
Serving
Storing Salumi
If you have purchased fresh-sliced salumi, over-wrap the package with plastic
wrap and store in the coldest part of the refrigerator. Prosciutto will keep well for
up to three days, while pancetta and coppa will keep well for five to seven days.
Serving Salumi
Chilling salumi mutes their distinctive tastes. To appreciate their complex flavors
and aromas, always serve at room temperature.
To serve in the traditional Italian manner, pair salumi with cheese
(Market District Parmigiano-Reggiano is a lovely complement) in
small portions of one-to-two ounces per person and complete your
plate with olives, a simple antipasto salad and our rustic, fresh-baked
Market District Tuscany artisan bread. Include a slice of fresh butter
for a sweet creaminess that complements the salumi wonderfully.
Salumi is also astounding with fresh fruit — a pleasing contrast of
salt and sweet. The classic fruit pairing is prosciutto with melon or
figs; salame, with pear or grapes.
Because it is an artisanal product,
Italians tend to consume salumi (including
salame) in moderation with appreciation
for the time and craftsmanship that has
gone into making it. We agree that
this tradition serves both the salumi
and the foodie well.
12.
Italian Salame
Salame is a type of salumi made
with chopped meat. The meat is stuffed
into casings, fermented and aged. During aging,
salame develops a soft white coat of aromatic
mold that protects it from excessive
drying and enhances its flavor.
Italian
Salame
Cacciatore and Secchi are small salame known as salametti. One inch in
diameter with a thin casing, they are fermented only briefly and aged just
three weeks. They are hand-tied in long chains of 12 and weigh only four to six
ounces. Cacciatore, which means “hunter,” is named for its portability.
It is made from coarsely chopped pork, wine, garlic, and pepper and is stuffed
into a delicate natural, edible casing. Light fermentation makes this salametti
extremely mild and aromatic.
Secchi, which means “dry,” was named by Italian-Americans in San Francisco
to describe a locally created small salame similar to the salametti of Italy. Secchi
combines finely ground pork, salt, wine, garlic, black pepper, nutmeg and a touch
of sugar to produce a mild, well-balanced flavor and smooth texture. It can be
eaten with or without its traditional thin, natural casing.
Crespone is a country-style salame. It comes from the Lombardian area, which
lies between Milan and the Alps in northern Italy. Crespone is made from handtrimmed, coarsely chopped pork shoulder seasoned with sweet white wine, garlic
and black pepper, which is then stuffed into a casing and hand-tied. Slow aging
and mild fermentation give crespone a particularly rich flavor.
14.
Felino, known as “the king of Italian cured meats,”
is made from the meat of pigs raised on a diet which includes whey
left over from cheesemaking. Felino originated in Emilia-Romagna, the
same region that produces Pamigiano-Reggiano. Felino’s thick pork casing
allows for exceptionally long aging, which produces a complex aroma and
flavor — much like what wine makers call a long finish. Made from the
best-quality, hand-trimmed pork shoulder, coarsely chopped and mixed
with sweet white wine, garlic, and black pepper, felino is hand-tied and
weighs between 1-1/2 and 2-1/2 pounds.
Sopressata varies according to the Italian region in which it is made. In
Veneto, it is made with coarsely cut pork shoulder meat and fat, and spiced with
pepper, garlic, and red wine. In the Abruzzese version, the coarsely cut pork
is seasoned with red wine, fennel seeds, red pepper flakes, garlic, and black
pepper. In Calabria, it is made from a mixture of black pepper and the local hot
red peperoncino — soft and spicy. In all cases, sopressata is stuffed into large
casings that are pressed into oblong shapes over an average fermentation and
relatively long aging period. The various combinations of spices and acidity
yield a highly complex aroma and a pleasantly spicy finish.
Finocchiona Toscana is a very tender salame sometimes called sbriciolona,
meaning “to crumble,” because it falls apart easily when cut. It takes it name
from finocchio, or “fennel,” which is what gives it its distinctive sweet flavor and
aroma. Finocchiona is made from coarsely chopped pork flavored with wine,
whole wild fennel seeds, garlic and black pepper stuffed into a double-layered
natural pork casing, which is hand-stitched into large seven- to 10-pound rolls.
A minimum of three months aging is necessary for it to acquire its flawless
bouquet. Finocchiona is often cut paper-thin to wrap around asparagus or melon,
or in large slices for a spectacular antipasto platter.
15.
Italian-American
Salame
Genoa salame is named for the birthplace of Christopher Columbus. It
combines finely chopped pork, salt, sugar, red wine, a bit of garlic, black pepper
and a touch of mace. This mixture is stuffed into a large casing, fermented and
aged for up to two months to yield an especially soft texture and mild flavor. It is
best served thinly sliced.
Calabrese Hot is made from a traditional Calabrian recipe, which honors
the spicy palate of the region. The appropriate addition of peperoncini and
paprika to finely ground pork give this salame its rich red color and sweet
pepper flavor.
Pancetta and Rosemary
Compliments of Charcuterie Expert Ian Rigg
Serves: 6-8 PrepTime: 20 min. Cook Time: 10 min.
Ingredients:
1 Tbsp. Market District®olive oil
½ lb. pancetta, diced
1 small yellow onion, finely diced
2 Tbsp. roasted garlic, minced
2 Tbsp. fresh rosemary, minced
Directions:
4 cups milk
4 cups water
2 cups instant polenta
Salt and ground pepper to taste
Heat oil in a large pot over medium heat; add pancetta and cook for 5 minutes, stirring
occasionally. Add onion, garlic and rosemary. Once onions start to brown, add liquids, bring
to a boil, then reduce heat to a simmer. Whisk in the polenta, then continue to stir constantly
until the mixture starts to thicken, about 2-4 minutes. Salt and pepper to taste.
16.
Salami Chubs or Short Sticks
These are smaller cylindrical salamis, both flavorful and convenient for gettogethers, picnics and hostess gifts. Serve with cheese and crackers any place,
any time, and suddenly, it’s a party.
Herb Salami — hand-rolled with a subtle blend of fresh herbs,
then slow-aged for rich flavor.
Pepper Salami — mildly spiced, laced with wine, hand-rolled in
freshly cracked peppercorns, and aged for 21 days. Country-style
salami with big flavor.
Toscano Salami — featuring lean pork, a dash of spice and a
slow aging process for distinctive bite and aroma.
Italian Dry Salami — made with select cuts of pork, full-bodied
wine and complementary spices, this salami is uniquely slow-cured
for pure Italian flavor.
17.
Curing Salame —
The Master Mold
Curing salame is an art. It requires premium ingredients, great skill, Old-World
methods, and lots of time. The process begins with well-muscled and fatted
pork, which is trimmed, salted, spiced and stuffed carefully into casings.
The first stage of curing includes fermenting and lasts about one week.
Maintaining exact temperature and humidity is vital to this process, which
draws moisture out of the meat, fixes the reddish color and concentrates
the rich flavors.
In the second stage — aging — the meat’s natural enzymes break down lowflavor protein and fats into high-flavor amino acids with the help of bacterial
cultures. Moisture is further reduced and penicillium mold begins to grow on
the exterior of the casing. This mold, called “bloom,” or fiore in Italian, acts as
a natural antioxidant and protects against rancidity. It also adds to the overall
aroma and complexity of the salame flavor. Salame makers encourage the
growth of fiore by aging the salame in special curing rooms, again, kept at a
precise temperature and humidity levels. When the salame is market-ready, the
excess mold is brushed away, leaving a thin coat. As long as this mold is present,
the rich flavors of the salame continue to develop, making it best to keep the
mold intact until serving.
It takes approximately three weeks for the smallest salame to cure and dry
completely. A large salame can take up to three months. During the dry-aging
process, each salame, regardless of size, will lose a minimum of one-third its
original weight, thus intensely concentrating its flavors.
18..
Storing
Salame
Uncut, molded salame, such as sopressata and felino, are best kept in a cool, dry
area — conditions similar to those of a wine cellar. The refrigerator is the next
best choice. We recommend you wrap whole salame in butcher paper, freezer
paper, or as a last resort, waxed paper, and store in the meat drawer or on the
coldest shelf in your refrigerator.
Plastic wrap can trap moisture on the casing, so it is best not used for long-term
storage. Because salame continues to age, causing changes in its taste, texture
and dryness, how long you keep it depends on your personal taste.
Once a salame is cut, rewrap it in your paper of choice and return it to the
refrigerator. With each reuse, throw away the first slice, which has been
exposed to air. This technique is known as “facing.” A cut salame should be
consumed within 30 to 60 days.
Keep vacuum-packed packages of pre-sliced salame refrigerated and consume
before the sell-by date on the package. Once opened, rewrap carefully in plastic
wrap and eat within five to seven days. If you have purchased sliced salame, overwrap the package with plastic wrap and store in the coldest part of the
refrigerator. It will keep well for five to seven days.
Remember,
small salametti have a
shorter shelf life than
large salame.
19.
Peeling Salame
While eating the exterior mold on a salame is not harmful, the casing is generally
peeled away before serving. Exceptions are cacciatore and secchi, which have
edible casings. Pre-sliced, packaged salame is sold with the casing already
removed, so the slices are ready to eat.
If the salame has a uniform, cylindrical shape and is covered with a fibrous
or collagen casing, it should peel easily. Use a sharp knife to cut the end of the
salame and peel away just enough casing to expose the amount of salame you
need. Keep the remainder of the casing intact.
If the salame has an irregular, curvy shape, it most likely has a natural casing.
First, wrap it in a damp paper towel for five minutes to rehydrate the casing and
encourage it to pull away from the meat. Cut and peel as above.
Beans and Greens with Prosciutto
Compliments of Charcuterie Expert Ian Rigg
Serves: 4 Prep Time: 15 min. Cook Time: 10 min.
Ingredients:
1 Tbsp. Market District® olive oil
¼ lb. prosciutto, sliced thin and chopped
½ sweet onion, diced
1 Tbsp. garlic, minced
Directions:
1 head escarole, cleaned and chopped
15-½ oz. can cannellini beans,
drained and rinsed
2 Tbsp. butter
Heat oil in a large skillet over medium heat and add prosciutto and onion. Cook for 3
minutes, stirring occasionally. Add garlic; continue cooking for 2-3 minutes until garlic
starts to soften. Add escarole and cook until it wilts. Add beans and cook until heated
thoroughly. Turn off heat, add butter and stir until melted. Serve warm.
20.
Slicing Salame
When slicing salame, never use a serrated blade because it can tear the meat.
Use your sharpest, thin-bladed knife or a meat slicer, which keeps slices ideally
uniform. The thickness of the cut affects the taste of salame, and personal
preferences vary. Some say thin slices are best. Others insist that smaller
salame, like cacciatore, should be cut about 1/8-inch thick, and larger ones,
like sopressata, 1/16-inch thick. In all cases, chew slowly to release and enjoy
the flavors.
Traditional Italian
know-how says to slice
larger products thin enough
to roll up easily, and smaller
ones slightly thicker — just
big enough to give pleasing
resistance when you bite.
21.
Serving Salame
Any of these flavorful salame stand well on their own served at room temperature
to intensify their flavors. Some of our favorite serving suggestions?
Finocchiona pairs exceptionally well with Pecorino Romano cheese
and adds astounding flavor to a risotto with spinach and hazelnuts.
Toss crespone over bowtie pasta with Market District olive oil,
garlic and fresh parsley.
Use sopressata to add authentic flavor to traditional Italian
calzones and panini.
Jamón Serrano — this Spanish delicacy has a smooth texture, robust flavor and
honeyed sweetness that perfectly counterpoints its saltiness. Slice it thin and eat
it with Sangria or slice it thicker, drizzle with Market District olive oil and pair
with fried eggs and warm toast for breakfast!
Masarepa Cakes with Serrano Ham and Salsa
Compliments of Charcuterie Expert Ian Rigg
Serves: 8-10 PrepTime: 30 min. Cook Time: 20 min.
Ingredients:
Masarepa Cakes
½ cup Market District®
olive oil, divided
½ lb. serrano ham, sliced
1/8-inch thick and diced
1 Tbsp. garlic, minced
4 cups milk
Directions:
1 Tbsp. kosher salt
2 cups Goya masarepa
Salsa
1 medium red onion, diced
1 medium red pepper, diced
2 jalapeño, minced
1 bunch cilantro,
cleaned and chopped
¼ cup lime juice
2 Tbsp. Market District
olive oil
Salt and pepper to taste
Heat ¼ cup of oil in a sauce pot; add ham and garlic. Once the garlic starts to brown,
add milk and salt. Bring to a simmer, and then add the masarepa using a whisk. Remove
from heat and whisk until the mixture thickens. Pour into a baking dish or tray and
refrigerate about 10 minutes to allow mixture to cool. While mixture is cooling, combine
salsa ingredients in a large bowl and set aside. Once the masarepa is cool, cut into desired
shaped pieces. Heat the remaining ¼ cup of oil in a large skillet over medium high heat.
Add the masarepa cakes and cook until brown on each side. Serve warm with salsa.
22.
The Charm of Charcuterie
If you’ve yet to experience the
delights of charcuterie, we encourage you to come
in and discover the wonders of these precisely cured
and seasoned treats. Pâté for your next party, coppa
for your next celebration, salame for a little spice in
your everyday menu. The pleasures of these
traditional European meats unfold with each bite
— a delicious reminder that charcuterie is
truly a cure for the common.
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