For most of us, the word ‘charcuterie’ is usually only ever said when closely followed by the word ‘board’ and usually has us quickly salivating over the prospect of artisan cheese and biccys.
However, the French term, which translates to something along the lines of “fancy pork butcher”, actually refers to the particular way of preparing the meats we use for our platters, in order to help preserve them.
The key with charcuterie is to always opt for quality. Here in South Australia, we’re blessed to have some of the best charcuterie and smallgoods producers in the country so we’ve made a handy guide of where to get the most popular platter meats right here at home by the ones that come recommended by the top dogs at Australian Pork. The key is making sure what you pick is made with Aussie-grown pork!
Chorizo
One of the most popular types of charcuterie, chorizo originated in Spain and is made by mixing different spices with ground pork. Most smallgood makers will have their own version of the spicy sausage but it’s Adelaide’s San Jose Smallgoods who have truly perfected the artform. With not one, not two, but SEVEN, different types of chorizo to choose from, you’re spoilt for choice when it comes to adding this much-loved meat to your plate.
Kabana
There may be debate on whether it’s called Kabana, Kabanos or Cabanossi but there is no confusion when it comes to the popularity of the humble smoked pork sausage. Traditionally served with cheddar cheese and pickled onions, this Polish creation is a favourite among cured meat lovers and no one does it better than our very own Barossa Fine Foods. The smallgoods provedores have a few variations of Kabana to choose from and can be found around Adelaide including the Central Market, Colonnades and Golden Grove Village.
Pancetta
Thinly sliced and mouth-wateringly salty, Pancetta is made from cured pork belly and makes for the perfect anti-pasto. Similar to bacon, it has a distinct flavour and the two can easily be interchanged when cooking depending on if you prefer the salty quality of Pancetta or the smokiness of bacon. Goodwood Quality Meats make its very own Spanish Pancetta with added spices along with a range of other smallgoods all sold at their Goodwood Road store.
Pepperoni
On a pizza, in a sandwich or on its own wrapped around hard, sharp cheese, Pepperoni is made from high-quality pork and usually has a smoky, peppery flavour. Wintulichs Smallgoods are experts in the field when it comes to Pepperoni, selling it in a variety of cuts depending on how you want to eat it. Find them at your local Foodland or buy online!
Prosciutto
A close cousin of the aforementioned Pancetta,no platter is complete without Prosciutto. Simply translating to ‘ham’, this Italian staple is made by salting high-quality pork legs that draws out the flavour.Barossa-based farmer, Michael Wohlstadt aka The DairyMan has created his own version called Wohlschinken. Similar to prosciutto, Wohlschinken is a cured and lightly smoked delicate scotch filet that must be tried to be believed and can be found each week at the Barossa Farmers Market and Adelaide Showgrounds Farmers Market.
Salami
This air-dried and aged pork product is what most of us would picture when we say the word ‘charcuterie’. Skara Artisan Smallgoods have a huge range of salami products including their signature Pork and Roasted Fennel salami which uses fennel and black pepper to enhance the flavour of the pork. Other varieties include Hungarian Salami and even a Chorizo Salami. Skara products are widely available through most IGA, Foodland, Drakes and Woolworths supermarkets around the state.
So, there you have it. You are now equipped with a basic knowledge of charcuterie so not only will you have the best anti-pasto platter of all your friends, you’ll also be able to entertain with a fact or two while getting some locally grown pork on your fork.
More News
