Charcuterie's Renaissance

According to a 2014 report by NewBrandAnalytics, a social media intelligence firm, the appetizer most likely to generate buzz for restaurants is charcuterie. Why is traditionally cured meat suddenly in vogue?

“Over the last couple of years, I’ve noticed a distinct renaissance in the world of charcuterie in the US — thanks to old world traditions crossing the seas, we’re seeing a surge of US artisan cured meats inspired by these old traditions,” said Cathy Strange, global cheese and specialty food buyer, Whole Foods Market®1, on Whole Story, Whole Foods Market® blog.

As most food trends tend to do today, charcuterie hails back to an ancient, more artisanal time. The 6000-year-old process for “char cuit” involves both art and science to cook meat, poultry and seafood (in particular, pork), and preserve it through salting, poaching, curing and smoking over time.

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