CHEESE & CHARCUTERIE
CW%20Cheese%20&%20Charcuterie%20Catalog_Web
CW%20Cheese%20&%20Charcuterie%20Catalog_Web
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ORIGIN & CLASSIFICATIONS<br />
OF <strong>CHARCUTERIE</strong><br />
JOWL<br />
Guanciale<br />
Pork Jowls<br />
Lomo<br />
Coppa<br />
COLLAR<br />
Spallacia<br />
PICNIC<br />
SHOULDER<br />
Paleta<br />
LOIN<br />
Bacon<br />
Lonza<br />
Lardo<br />
Lonzino<br />
BELLY<br />
Pancetta<br />
Jamón Ibérico<br />
Jamón Serrano<br />
HAM<br />
Prosciutto<br />
Speck<br />
The tradition and history of charcuterie boils down to one thing: Refrigeration, or lack thereof.<br />
Charcuterie, salumi and other cured and preserved meats from around the world found their<br />
beginnings hundreds of years ago when the lack of reliable refrigeration, and often meager<br />
supplies of meat, necessitated the preservation of this valuable resource. Charcutiers in 15th<br />
century France salted, smoked and cooked mostly pork, and sold their wares in charcuterie shops.<br />
Salumi’s history pre-dates ancient Rome, and picked up steam when the breeding of animals,<br />
particularly pigs, became more commonplace. While pork is the cornerstone of charcuterie and<br />
salumi, other meat, fowl and game made their way into the lexicon, including beef, duck, goose<br />
and fish. Some cured meats continue to be produced much in the same way today as they were<br />
centuries ago. A terrific example is prosciutto, which in its most protected form (i.e. the DOPdesignated<br />
Prosciutto di Parma), is simply trimmed, salted and air-dried.<br />
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