![]() Similarly, ’nduja is a strange inclusion. For instance, British cooked hams are a limp addition in such boisterously flavoursome company HTE has yet to meet a bresaola that doesn’t bore it to death and never-ending, jaw-taxing biltong has no place here. You can further increase the combinations by deploying similar items but rendered in unusual meats: lamb, mutton, duck or venison.īut this should not be a free-for-all. For example, you might serve an air-dried ham or two (if contrasting silky jamón ibérico with drier lomo, for instance) a funky, fermented salami (be it traditionally flavoured with fennel or modern seasonings such as cider, lovage or seaweed) and a chorizo, either curado (eating) chorizo or cooked. The meat mixĪ variety of three or four meats differentiated by texture and flavour is optimum. Keep it as a rare treat or, for less money, eat something more exciting instead. Conversely, cut costs and (a few bargains notwithstanding) you will often end up with an unedifying collection of arid air-dried hams, spongiform salami and gristly chorizo. ![]() What next? Smoked salmon on the side? ShoppingĬharcuterie is a realm in which, if you do your research, spending a bit more can yield exponential benefits. In order to take real lingering satisfaction in their resonant flavours, charcuterie and cheese are best enjoyed individually, not in such jumbled chaos. It is an unusually rich agglomeration of protein and fats, which, in their mouth-coating fullness, threaten to cancel one another. While combining red meat and cheese is hardly unusual, it is not automatic.
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