OUR CHARCUTERIE - DIFFERENT WAYS OF ENJOYING
IT
Although these products can be tasted and enjoyed at
any moment, we should like to share some tips as to having
different alternatives at the time of trying them out.
TYPICAL CATALAN CUTTING BOARD WITH CHARCUTERIE
In Catalonia when there is a gathering with friends
or family, a CUTTING BOARD WITH CHARCUTERIE is never
missing at the table.
It is a matter of choosing a selection of charcuterie,
the most traditional one, like thick and thin cured pork
sausage, white cooked pork sausage or black pudding,
paprika sausage (chorizo), loin or coppa, among others,
and placing them on a cutting board.
Each guest then cuts a piece of whatever is most appetizing
to him and, in this manner, he can taste all of them
gradually.
To accompany the charcuterie, a round loaf of farm bread
should not be lacking (this should be cut into rather
thick slices).
At the same time, ripe tomatoes, good virgin olive oil
and salt should also be present.
We cut the tomatoes in half cross-wise. These halves
are then rubbed onto the bread, salt is sprinkled over
it and then olive oil is poured on these slices.
Another version is to previously toast the bread, rub
a clove of garlic over it and then follow the same procedure
with the tomatoes and olive oil as described above.
This is a simple dish that our grandparents and great
grandparents enjoyed, especially on cold winter nights
in front of the fire places of their farm houses.
“SMALL PIECES OF BREAD” OR “APERITIFS” WITH
CHARCUTERIE
This is a modern concept, where the imagination has
no frontiers, since charcuterie can be combined with
other ingredients or products that we like.
It is a matter of taking some small pieces of bread
(like baguettes or similar ones), which we will use as
a base, with a finger thickness. If you like, you can
spread these with butter, but it is really not necessary
since the charcuterie is rich enough already.
Here is a list with suggestions for preparing some aperitifs
that you will surely enjoy.
- With BACON: we take Bacon and take
a piece of dried fruit, such as a date, a fig or a
prune and roll this up with the bacon and then fry
it.
- With SOBRASADA and on top of it
a little bit of cheese that is to be put in the oven
so that it will emulsion and melt.
- With Fried CHORIZO. Whether this
is in slices or a piece of thin chorizo, we can combine
it with a piece of exotic fruit, like mango or kiwi.
- With BLACK PUDDING SAUSAGE. A piece
of black pudding is fried or grilled and then put on
grilled and peeled aubergine, onions and peppers.
- With thin pieces of HAM can be wound
around fresh melon or pineapple.
- With kebabs that are
simply made with one or two pieces of COUNTRY-STYLE SAUSAGE or PORK LOIN.
This charcuterie is tasty enough to be served with only
bread or with bread rubbed with tomato and olive oil.
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