As the phrase charcuterie has taken over the world, Rochambeau is pleased to help you through these difficult times by reviewing the history and differences and presenting our unique spin on the dish. Over the years, it has expanded to include more than cured meats. Continue reading about charcuterie boards and visit Rochambeau in Back Bay to try ours!
The History of Charcuterie Boards
Cheese has been around for centuries. However, the art of charcuterie and cheese boards stems from France. While charcuterie is a fancy word for cured meat, the actual French translation is flesh cooked. The idea of cooked flesh sounds terrifying, but these words are dated back to the 15th century when people used every last bit of meat. Using all portions of the reduced animal waste while adding salt, herbs, and spices resulted in a truly delicious, perfectly preserved product.
The Difference Between Cheese & Charcuterie Boards
While you may find charcuterie on a cheese board and vise vera, these terms are not interchangeable. Charcuterie boards focus solely on various types of charcuterie(cured meats). While cured sausages like salami might be the most familiar, charcuterie can take many forms. From prosciutto and chorizo to coppa, this board will take on any variation of dried meat necessary to meet the designer's vision.
Cheese boards are all about the cheese. In its simplest form, a cheese board may contain a selection of cheeses, crackers, and bread to pair with honey, jams, or mustard. However, a cheese board may become more elaborate if the designer adds slices of cured meat, condiments, and nuts that pair nicely with the selected cheeses. The idea of these boards is to meticulously pair each item on the boards and complement the other.
Charcuterie & Cheese Boards in Boston
At Rochambeau, we bring unique French cuisine to the city of Boston. Among our suburb menu, we have created our spin on charcuterie and cheese boards. Upon visiting our restaurant in Back Bay and ordering our board, our staff will serve you a substantial selection of meats and cheeses. Features pate de champagne, duck rillet, jambon de Bayonne, and a special cheese selection chosen by our chef.
Contact Rochambeau today and make a reservation. To make reservations, please call (617) 247-0400 or book one online. We look forward to hosting you soon!
FAQs
However, the art of charcuterie and cheese boards stems from France. While charcuterie is a fancy word for cured meat, the actual French translation is flesh cooked. The idea of cooked flesh sounds terrifying, but these words are dated back to the 15th century when people used every last bit of meat.
Who started the charcuterie trend? ›
Charcuterie boards started to become popular in France. The term “charcuterie” is made up of two French terms: “chair,” which means flesh, and “cut,” which means cooked. The word “charcuterie” originally referred to French processed and cured meats that were then served cold.
Is charcuterie French or Italian? ›
Using salt to cure meats dates back to the Roman empire, but the French pioneered the modern version of charcuterie. Charcuterie is the pairing of two French terms — chair meaning meat and cuit meaning cooked — and came about in the 15th century for shops specializing in cured meats.
What is the trick to adding meat to a charcuterie board? ›
Start with the meats.
There are different ways to place the charcuterie: You can shape slices into a rose-like shape, by rolling them like a cinnamon roll. Little clumps and swirls of cured hams are easy and fun. Salamis can be rolled or folded on themselves so they stand up.
What does charcuterie mean literally? ›
What Is Charcuterie? Charcuterie, the branch of cooking devoted to prepared meats, is the result of humans' need to preserve meat before refrigeration was invented. The word is derived from the somewhat disturbing-sounding French term “chair cuit,” which means “cooked flesh.”
Do the French eat charcuterie? ›
Charcuterie boards are the perfect casual apératif (co*cktail hour appetizer), or even casual dinner, when hosting friends. Such a meal is quintessentially French in that it could not be more effortless or simple.
What is the 3-3-3 rule for charcuterie? ›
What is the 3-3-3-3 Rule for Charcuterie Boards? No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies.
What is the unhealthiest meat? ›
You have probably heard it many times already: don't eat too much red meat or processed foods. But research shows processed red meats, like bacon, hot dogs, and salami are the biggest problem.
What are three good cheeses for a charcuterie board? ›
Here's some of the best cheese for charcuterie boards:
- Hard cheese: chunks of parmesan, aged gouda, asiago.
- Firm cheese: gruyere, comte, manchego, colby, cheddar.
- Semi-soft cheese: havarti, butterkäse, muenster.
- Soft cheese: burrata, mascarpone, stracchino.
- Blue cheese: gorgonzola, dunbarton blue, marbled blue jack.
Many ingredients used in charcuterie boards are high in sodium, including deli meats, dry sausages, cheeses, salted nuts, pretzels and crackers. The recommendation for daily sodium intake for adults is 2,300 milligrams or less. To reduce the sodium load on your board, add more fresh or dried fruits and raw veggies.
Buy cheese and charcuterie that you will eat within 7-10 days to maintain optimal freshness and flavor. Ask that your charcuterie meats be cut to a thickness that best highlights the flavors and textures of that particular product. Refrigerate cheeses, forcemeats and cut cured meats until ready to be enjoyed.
