Speciality Food October 2024

@specialityfood 16 DISCOVERTHE JOYSOF EUROPEAN CHARCUTERIE F or centuries, European charcuterie has been delighting food lovers across the continent – and now, in 2024, the time has come for the British market to indulge in the delicacy. While Italy and Germany, as well as Britain in more recent times, boast their own charcuterie specialities, the term ‘charcuterie’ originated in 15th century France. Charcutiers, the owners of shops selling ‘chair’ (flesh) ‘cuit’ (cooked) would hang their products in shop windows to the delight of food lovers, and today there are as many examples of charcuterie as there are cheese in France. With the ingredients of French charcuterie being so simple – just salt, spices and time – it’s vital that the most important ingredient of all, the meat, is of premium quality. French charcuterie makers pride themselves on the relationships they have with the farmers who supply them. Working together to produce the best quality charcuterie possible, many farmers and companies have been working in partnership for generations. Each region of France boasts its own variations, and with 450 products registered there are plenty of options for food lovers to explore. Many of these items are protected by law through their PGI and PDO certifications, ensuring that their unique characteristics remain unaltered and enjoyed for years to come. While tradition plays a key role in the popularity of French charcuterie across the world, that’s not to say that there’s no room for innovation. Indeed, many companies are adding flavour variations to their range – from familiar tastes such as garlic and herbs to chopped hazelnuts and walnuts. The format of charcuterie products is also experiencing innovation – in addition to traditional sausages and pastes, smaller saucisson are being There has never been a better time to relish the taste and heritage of quality European charcuterie – one of the region’s finest exports