Charcuterie For Dummies. Mark LaFay

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Introduction

      Since as far back as written history takes us, humans have been finding ways to evolve and improve; the result has been a constant evolution in how we live so that life can get easier. Think about the small things, like fire, the wheel, wielding fire, stone tools, metal tools, and so on. Arguably one of the greatest innovations for the human race was learning the art of cultivation and preservation. This led to a shift from a hunter-gatherer way of life to an agrarian culture where animals were domesticated, food was farmed, and methods of preservation were discovered and used so that humankind could weather the storms of four-season living and gradually start spreading out across the world.

      Maybe it’s this connection to the ways of old that is fueling a resurging interest in seasoning, salting, and preserving meats. Or it could be a pushback against the industrialization of the food system here in the United States. Whether we are romanticizing “the way it used to be” or simply looking for a better way to live in a modern world using influences from the past, the growing interest in artisanal meat craft is apparent.

      Charcuterie, a French word, has become a universal term (at least in the U.S.) for preserved meats. However, there is a historical significance to this word. Charcuterie is a craft of maximum utilization and preservation of harvested animals from a time when refrigeration was either limited or nonexistent and animal protein was a luxury, not a staple. Imagine that, a plate filled with potatoes and some meat, not meat and some potatoes. With charcuterie, you can give new life to artifacts of cultural heritage that have, until now, been relegated to the history books.

About This Book

      Sometimes the hardest part of trying something new is confronting our fear of the unknown. The goal of this book is to eliminate 90 percent of your fear of working with meat and to give you the tools you need to get started. Crafting delicious fresh and cured meats alike is a pan-cultural skill that has been passed down generationally. The good news is that you don’t need to have any prior knowledge about butchery to get started. In fact, you don’t even need to have a lot of experience with cooking. This book is designed to give you a breadth of knowledge without too much depth so that it isn’t overwhelming.

Part 1 of this book focuses on helping you learn about the gear you will need to get the job done. Let’s be honest; the right gear can make a difficult task more manageable. You will learn what gear is used for each task, where to find it, and how to care for it. You will also learn how to stay safe when handling animal proteins. The reason I want to eliminate only 90 percent of your fear is because when working with potentially hazardous food like animal proteins, you need to have a little reverent fear. This will keep you vigilant as you dig in and start processing your meat treats. Finally, you will learn the fundamentals of finding good raw ingredients; the differences among heritage, commodity, and wild proteins; and how to read and navigate recipes.

      Part 2 is where you will learn how to make different types of charcuterie. There will be a smattering of whole-muscle, cured meats (think coppa, pancetta, and prosciutto), as well as fresh bacons, sausages, and dry-cured, fermented sausages (salami). You will learn basic methods of processing that will serve as a foundation from which you will be able to build and showcase your creativity. You will also learn how to use modern technology to test your products to ensure safety.

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