Our definition of charcuterie is the art of preparing preserved meats such as sausages, cured meats and pâtés. It’s also known as a delicatessen that serves these products.
The craft and trade of salted meats dates back to first century Rome and 15th century France, where charcuterie was used as a way of making pork last without refrigeration.
Now many of our finest chefs practice charcuterie including our next featured chef— Spencer Minch, Chef de Cuisine at Emeril’s Delmonico.
Chef Minch has a particular passion for charcuterie and takes us on a personal tour through his sausage and wine room where he ages hams, andouille, capocollo cured fat, speck and other delectable meats. Emeril’s Delmonico has one of the BEST charcuterie programs around.
Stay tuned for an exclusive interview with Chef Minch, his restaurant recommendations, recipes from Emeril’s Delmonico and Chef Minch’s thoughts about working with Emeril himself.