Charcuterie – Craft of Preserving


*Photo taken from Alex*

Charcuterie is all around us. It is a craft that humans have honed and passed down from generation to generation to achieve a result that was first beyond imagination. Lengthening the lifespan of meat through salting or smoking was like magic when refrigeration had still yet to come. Moreover, as Ruhlman wrote in his book Charcuterie, it is also “a way of alchemizing scraps into culinary treasure”.

Charcuterie loves the use of pork. The flavor of the pork is pretty subtle and it acts like a bland canvass which the craftsman works on. The magic here not only comes with the pork but with every part of the pig. Everything is used and crafted from head to tail. Wastage is unacceptable by the charcutier.


*Photo taken from Grant*

From hams to bacon, from terrines to pates, these are all preserved products that were made since ancient times. Having a surplus of food made civilization possible and it was through these methods that food scarcity became avoidable.

If charcuterie was meant for preserving, why do we still have them now? We can easily preserve food through refrigeration right? Preservation is the main function for charcuterie before. But now, it is widely accepted by people because of the flavor that it imparts. No other cooking technique can match the flavors of charcuterie. It is a whole new craft. The way the salt enhances the flavor of the meat together with the harmony of spices gives the product a whole new dimension. It transforms it. For bacon to taste like bacon or for ham to taste like ham, you need to cure it. It’s salt, spices, and time–nothing more and nothing less.

I practiced charcuterie here in my blog like making salt pork and bacon but what fascinates me the most about charcuterie, which I practice professionally, is in the form of a tube.

Here in the Philippines, Filipinos love sausages. They embrace it almost everyday thus putting myself in this business. It is part of the country’s culture. We are a meat eating country thus the love for sausages. Below is a picture of what I often make.

And here is a picture of our work area.

Hams and bacons have yet to come but they will sooner or later.

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8 responses to this post.

  1. Posted by AML on April 18, 2010 at 4:37 am

    Thanks for the shout out! Have you read Michael Ruhlman and Brian Polcyn’s book called Charcuterie? Good book. Picked it up for super cheap on Amazon.

    Reply

  2. Hi Hershey! Glad to see that you don’t add any food coloring to the one’s you are sellng. I don’t think I can eat the regular one’s they sell commercially, it’s beet red w/ food coloring, which is very unsafe!

    Reply

  3. Posted by sheila's ditsi on April 26, 2010 at 10:25 am

    i love your products! need to check my inventory if i need to reorder tapa and longga.. will text you soon!

    Reply

  4. […] I am currently practicing charcuterie, I was pretty confident with this […]

    Reply

  5. […] I actually came here for the freezers for my charcuterie […]

    Reply

  6. […] Updating an entry is getting pretty much difficult in these past few weeks/months! You can see that so often than not, I can only update once a week! Twice a week is already a luxury! Been reaaaaaaaaallllyy busy with our meat processing! […]

    Reply

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