charcuterie Recipes
7 delicious charcuterie recipes from around the world
Blutwurst (German Blood Sausage)
A hearty and traditional German blood sausage, often served pan-fried with sauerkraut. This recipe requires careful handling of ingredients and precise cooking for optimal texture and flavor.
Kabanosy (Polish Dry Sausage)
Authentic Polish Kabanosy, a thin, smoky, and dry-cured pork sausage perfect as a snack, especially for hiking. This recipe requires specialized equipment and patience for curing and smoking.
Pâté de Campagne
A rustic and flavorful French country pâté, this pork terrine is studded with liver and fragrant herbs, making it an essential addition to any charcuterie board. Its coarse texture and rich taste are best appreciated after a proper resting period.
Pâté en Croûte
A quintessential French charcuterie masterpiece, Pâté en Croûte features a rich, savory forcemeat encased in a decorative, golden pastry crust, finished with a clear, flavorful aspic gelée. This dish is a true showstopper, requiring precision and patience.
Rillettes de Porc
Authentic French rillettes, a rustic and flavorful spread made from slow-cooked shredded pork, rich with its own rendered fat. Perfect for serving with crusty bread and cornichons.
Picada Argentina
A quintessential Argentine social gathering starter, the Picada is a generous platter featuring an assortment of cured meats, artisanal cheeses, briny olives, crunchy nuts, and crusty bread. It's designed for sharing and conversation, often enjoyed before a traditional 'asado' (barbecue).
Droëwors (South African Dried Sausage)
Droëwors are thin, dried boerewors sausages, a popular savory snack perfect for on-the-go. This recipe guides you through preparing and drying your own traditional droëwors.