the white card

cured meats

 

Charcuterie 101

The age-old craft of salting, smoking and curing meat may seem somewhat outmoded in the age of refrigeration (which, by the way, revolutionised the way the world ate), ready-to-eat meals and frozen dinners. But these techniques of preservation have bequeathed upon the dinner table some of civilisation’s finest culinary gifts. Sure, freshness is to be prized, but the sweet-saltiness of a fine Chinese lap cheong mingling with its own rendered fat; the honeyed seductiveness of hand sliced, top grade Spanish Jamon Iberico de Bellotta; and the singular taste of indulgently rich artisanal Italian pancetta are just some of the irresistible delights that the tradition of meat preservation have blessed us with.

The history books disagree on the details, but in fifteenth-century France, only tradesmen called chaircuitiers (chair meaning ‘flesh’ and cuit, ‘cooked’) were allowed by royal edict to sell cooked pork. Back then, the charcuterie was thus the shop where all manner of cooked, salted or dried pork dishes including sausages and pates were sold. Today, the term still predominantly applies to the preparation of pork products, but has been broadened to loosely include everything from dry-cured beef to smoked salmon.

In addition to its gastronomic charms, charcuterie is also the smart-shopping meal assembler’s trump card. Needing little preparation, the success of your dish merely hinges on selecting the right items to leave an impression.

Here’s what we’re buying and where:

Prosciutto di Parma Pio Tosini
This parma ham from the southern hills of the Parma River Valley is made exclusively by hand, using only the meat of first choice pigs. A curing time of over 500 days—compared to the traditional 400 days— produces slow and even salt penetration, resulting in the sweetest hams of uniform texture. Serve atop wedges of melon.

Where: Culina’s Gourmet Boutiques (Dempsey Hill and Bukit Timah), and Culina Butcheries (FairPrice Finest Thomson Plaza, Bukit Timah Plaza, FairPrice Orchard Grand Court and
Junction 8).
 
     
  Exclusive White Card Member Promotion
Only for the month of November, White Card members will be able to enjoy an exclusive 10% discount off all full-priced items purchased at Culina’s gourmet boutiques. Please visit Exclusive Promotions for Members for more details.		  
     
   

Air-Dried Beef
This beef is dry-cured, which dramatically reduces moisture in the meat. On the palate, it tastes much richer and refined. Slice paper-thin, arrange on a platter, and enjoy with fresh, crisp bread and a glass of red wine.

Where: Huber’s Butchery (Dempsey Road and Bukit Timah).
   

Kurobuta Berkshire Sausages
Kurobuta Bershire pork is beloved for its extreme tenderness, juiciness and intramuscular marbling. The free range pigs are raised in a stress-free environment and fed fresh vegetables and farm eggs. Vic’s Meat goes the extra mile to ensure that their thick Kurobuta Berkshire sausages are handmade fresh to order.

Where: www.vicsmeat.com.sg
   

Jamon Iberico de Bellota
The ham-of-the-moment among many gastronomic circles, Jamon Iberico de Bellota is only made with free-range black Iberico pigs that are fed only acorns as they reach maturity. Indulge in this luscious ham infused with the nutty flavor of acorns sliced paper-thin.

Where: www.greengrocer.com.sg
 

Charcuterie and French Pork Cookery by Jane Grigson
A fascinating historical introduction to French charcuterie. Her picnic guide to the charcutier’s shop (with cross-referenced recipes) is inspiration enough for the greedy pork-lover to keep reading.

Where: Kinokuniya
   
 

Charcuterie by Michael Ruhlman & Brian Polcyn
Packed with heaps of information and some instructive illustrations, this fabulous cookbook will convince you that you’ll try your hand at making your own someday.

Where: Kinokuniya