Who can resist a tasty collection of some of the best meats and cheeses around? Not Hugo Chetcuti, that’s for sure. The charcuterie has made a triumphant comeback all across Europe, and it’s not hard to see why. This delicious art of meat preservation is enjoyed by foodies everywhere, and it has a long and ancient history. Hugo Chetcuti’s creative culinary artists have put together some brief info regarding this delicious smorgasbord of delights.
It Goes Back Thousands of Years
Before refrigerators were invented, the art of charcuterie was used to preserve meats during the times of Ancient Rome; this was done by letting them air dry. 15th century France is largely credited for popularising what is now the modern style charcuterie – a platter full of carefully arranged cured meats and air-dried sausages, accompanied by breads, biscuits and fruits.
How to Plan the Perfect Charcuterie
Culinary students all over the world are actually required to take a class on how to put a charcuterie together. There are four main elements that are crucial.
- Colours. It’s important that dark meats are offset by the lighter hues of fruits such as grapes or apple slices; walnuts go well with the deep red of a chorizo, as well as salami and other Italian hams.
- Textures. The firm texture of the cured meats should be paired with a variety of other consistencies, like the softness of herbed goats’ cheese and the crunchiness of a focaccia and celery sticks.
- Shapes. Rolled slices of sausages, wedges of cheeses, fruit cut into triangular or rectangular shapes – cutting and chopping techniques all play into how well a charcuterie is presented.
- Flavours. Last but definitely not least; after all, a charcuterie is meant to be eaten at the end of the day! The reason that meat and cheese go so well together is that the latter’s smooth, buttery tastes go so well with the saltiness and spiciness of the carefully selected meats. The more choices there are on the platter, the better you can experiment with different flavours and textures.
What’s in Hugo Chetcuti’s Charcuterie?
Nothing but the best, of course! A mixture of Cranberry cheddar, herbed goats’ cheese, Roquefort, La Vallette Cheese, Moroccan cheddar – all combined with Serrano ham, chorizo and salami Napoli. For breads, there’s a serving of ultra-crunchy water biscuits and focaccia bread, with a scattering of candied walnuts, grapes, celery sticks and apple wedges. To top it all off, a helping of homemade tomato chutney is included.
Don’t delay any further – make your way over to Hugo’s Terrace in St. Julian’s and share this delicious French platter with your besties! Don’t forget to look at our drinks menu either – alcoholic or non-alcoholic, there’s something for everyone.
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