This month, How to Eat is grazing at a meat board. Should it contain cheese? Is there a place for ‘soft charcuterie’? Can that board ever be a plate or slate?
Had you taken a random sample of 200 British people 20 years ago, hardly any of them would have heard of charcuterie. Today, the air-dried landscape is very different.
The UK charcuterie scene is one of craft food’s cooler cottage industries and, in an age of overstretched kitchens, the meat board is a popular menu item with caterers. Quick to assemble, impressive when diligently sourced, and suited to the grazing habits of modern restaurant goers, its rise is a win-win for diners and chefs.
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