Aug 28, 2008

From Farm to Table: Charcuterie Platter

I have made my first official Charcuterie plate using Cheese Boutique prepared meats, and a fair bit of recommendation and helpful information from the folks behind the counter. I was pleased to find out that all of it is direct from local farms and cured in-house, naturally preserved using tried-and-true methods, with no added Nitrates or Preservatives or Irradiation or any of that nonsense.


Here they are, the Stars of the Show:

Prosciutto Principe di San Daniele: --To quote the sticker "Authentic Italian prosciutto from Friulli. Pigs raised on acorns and chestnuts. Aged there for 18 months then further aged an additional 18 months in-house."

Pork and salt, nothing else! Lean and flavourful "the best prosciutto I've ever had" according to my friend, who has, apparently, had a lot of prosciutto-- and this product is exclusive to Cheese B and no where else. Here they are hanging behind the counter:



Bresaola:

Beef tenderloin: "Dry-cured to the point of perfection, a favourite of Picasso when he was living in Paris." It's luscious and slices paper thin, an especially nice treat.

Chobai: Hungarian-style sausage made from Berkshire Pork, Paprika and other spices.

Tender Roast Beef: Made daily from selected Canadian AAA Beef. Cooked perfectly rare (or well done if you prefer), I like to get it rare and it's always nice and bloody.

In-House Berkshire Ham: Just a really good ham, for any purpose-- Cheese B's "House Ham". I used this in a previous recipe here, the Croque Monsieurs, and it was good in that, too.



Left to Right: Prosciutto, Roast Beef, Chobai, Bresaola, Ham


Poor me, having to eat this for the Blog.


A View of the Chobai


Eveything in the above list is prepared in-house except for the Prosciutto.

Co-starring a few house-made Balsamic Marinated Pearl Onions, made with balsamic and olive oil. Not too acidic like some pickled onions, just a sweet tasty crunch and I daresay a perfect accompaniment to this platter.

The bread I used was the Ricelle--a skinny and baguette-like little loaf. I also used some German-style Rye, olives, grain mustard, and Chevre. All stuff I had on hand, it's flexible.

Last but not least, a smooth Italian Chianti to wash it down-- MMMmmmmm!

If you have any questions about these or the many other meat products sold at Cheese B, go to Agim-- he's the Resident Meat-And-Greeter.

The List:

Prosciutto
Roast Beef
Chobai
Bresaola
Ham

Ricelle
Balsamic Onions

And anything you have on hand!

Voila, a beautiful Charcuterie Platter.

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