Charcuterie, the fancy French term for cold cuts and other preserved meats, is hot. Chic restaurants have been pushing platters of artisanal salami, ham and pâté as part of the nose-to-tail dining movement that celebrates every lardy, gamy globule of an animal. I predict there’ll be plenty served at home this holiday season – charcuterie is anything but fussy, enabling cocktail-party hosts to dodge the burden of cooking or catering. Just shop and serve.
But what to pair with all that head cheese and cured pig’s rump?
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