Enjoy these quick and easy facts and tips for buying, storing making the most of your charcuterie!
- Fatted Calf
Buy within 3-5 days of when you plan to enjoy. Purchase whole if you won't be enjoying it immediately.
Ask your local deli or charcutiers to cut the meat to a thickness that best highlights the flavors and textures of that particular product.
Refrigerate forcemeats and cut cured meats. Store wrapped in deli paper or plastic wrap. If possible, store uncut cured meats in a location that is maintained at 50-55F, such as a wine cellar.
Avoid explosing cut meats to air or leaving out in a warm location, as this will cause the meats to oxidize and spoil.
Avoid products with "non-fat dry milk powder" as this is a binder and filler, and should not be in charcuterie.
Don't keep meats past their prime. Dispose of any meats that have "off" colors or smells.