{"id":43672,"date":"2022-05-11T17:08:51","date_gmt":"2022-05-11T21:08:51","guid":{"rendered":"https:\/\/culturechstage.wpengine.com\/?p=41752"},"modified":"2024-09-18T10:20:40","modified_gmt":"2024-09-18T14:20:40","slug":"the-charcuterie-renaissance","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/","title":{"rendered":"The Charcuterie Renaissance"},"content":{"rendered":"\n

Cured meats have never been cooler<\/span><\/h2>\n\n\n\n

Photographed by Adam Detour | Styled by Kendra Smith<\/span><\/h4>\n\n\n\n

M<\/span>ankind has been preserving meat via salt, air, and time for centuries, but cured meats have probably never looked cooler than they do in 2022. On-the-go meat sticks are no longer the sole purview of Slim Jim\u2014TikTok and Instagram are awash in \u201csharcootie\u201d boards and store shelves are full of salumi with branding hipper than a tall boy of double IPA. While shelf-stable sausage is nothing new, an efflorescent cohort of American newcomers has been steadily transforming the ready-to-eat salami-sphere.<\/span><\/p>\n\n\n\n

\u201cCharcuterie is a 3,000-year-old art form and we are a 246-year-old country,\u201d says Kevin Ouzts, owner of boutique charcuterie shop The Spotted Trotter in Atlanta. \u201cWe must start celebrating the amazing bounty of spices, salts, fruits, vegetables, and processes in this country.\u201d Ouzts has been in business over a decade, as have most of the makers on this list, but a growing consumer appetite is giving them the freedom to take exciting risks. (Think: Wagyu bresaola, saucisson aux noisette crafted with Georgia peanuts, and salami modeled after a Midwestern Brandy Old Fashioned). <\/span><\/p>\n\n\n\n

Perhaps the greatest economic risk undertaken by just about every maker on this list, though, is their decision to source more costly, humanely raised, antibiotic-free meat from nearby family farms. The commitment is so taken for granted in this group that I\u2019m able to mention it in a blanket statement here, instead of in each relevant description that follows. \u201cIt\u2019s possible to take the skills, techniques, and patience from the past but practice them with a modern palate,\u201d says Corrie Cook, of Smoking Goose Meatery in Indianapolis. \u201c[This] can mean knowing more about where [food] comes from and how it was raised\u2026that kind of priority has grown in general, and domestic charcuterie along with it.\u201d Coupling this thoughtful approach with a classically American mash-up of customs and flavors, these pioneers are fostering a meat culture that could only be born here. Read on for some of the most exciting products of this new age.<\/span><\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

The Spotted Trotter<\/a> Southern Smash Salami + LaClare Family Creamery Chandoka<\/a><\/span><\/strong><\/p>\n\n\n\n

A deeply cheese-friendly riff on saucisson aux noisette made with Georgia peanuts, cayenne, and smoked piment\u00f3n, this stuff downright begs for beer. Round out your bar-snacks board with Chandoka, a sharp and fruity New Zealand\u2013style cheddar made in Malone, Wisconsin, with an unexpected blend of goat\u2019s and cow\u2019s milk.<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Smoking Goose<\/a> Gin & Juice Salame + Meredith Dairy Marinated Sheep and Goat Cheese<\/a><\/strong><\/p>\n\n\n\n

Lay back with this dry martini mix of lamb, pork, juniper berry, and orange peel. Its juice-bomb profile is grounded by lamb\u2019s earthy mystery, primed to play well with flavors of the Mediterranean\u2014like those present in the marinated cheeses of Australia\u2019s Meredith Dairy. Their feta-adjacent cubes are flavored with peppercorns and fresh herbs and welcome charcuterie with open arms. <\/span><\/span><\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Underground Meats<\/a> Wisco Old Fashioned Salami + L\u2019Amuse Gouda<\/a><\/strong><\/p>\n\n\n\n

In an homage to Wisconsin\u2019s beloved Brandy Old Fashioned, brandied cherries and orange peel flavor this salami, which tastes like the booze-soaked garnishes at the bottom of a cocktail glass. All that punchy juice finds a friend in Betty and Martin Koster\u2019s L\u2019Amuse Gouda, which is aged at a higher temperature to round out this Dutch cheese\u2019s standard crunch with an exceptionally creamy paste. <\/span><\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Babette’s Table<\/a> Finocchiona + Pecorino Toscano Stagionato PDO<\/a><\/strong><\/p>\n\n\n\n

Chef-owner Erika Lynch makes all her charcuterie by hand with methods learned under master nose-to-tail butchers in Gascony, France. Her work has garnered many accolades, including a 2021 Good Food Award for this fennel-infused varietal with roots in Tuscany. Pair it with its Tuscan cousin, the salty and lactic sheep\u2019s milk table cheese Pecorino Toscano Stagionato PDO, a copy of Under the Tuscan Sun<\/em>, and an al fresco sunset. <\/span><\/span><\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Coro Foods<\/a> Mole Salami + Rogue Creamery Caveman Blue<\/a><\/span><\/strong><\/p>\n\n\n\n

Owners Martinique Grigg and Clara Veniard use a double-grind technique and celery salt culture to perfect their salami, available in this chipotle and cinnamon variety (as well as lemongrass and cardamom-citrus agrumi.) Mellow its sweet heat with the mild, dessert friendly tang of Rogue\u2019s Caveman Blue, a fudgy natural-rind wheel with notes of brown butter and petrichor.<\/span><\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Olympia Provisions<\/a> Pork and Hazelnut P\u00e2t\u00e9 + Marcel Petite 24-Month Comt\u00e9<\/a><\/span><\/strong><\/p>\n\n\n\n

Beaver-state hazelnuts, house-cured bacon, and Cognac flavor this rustic country p\u00e2t\u00e9, best enjoyed with a baguette, stone-ground mustard, and an old-world classic like the extra-aged Jura staple Marcel Petite 24-month Comt\u00e9. Affineurs closely monitor these wheels in a converted French military fort for two years to achieve a nutty complexity and silky paste that\u2019s virtually unparalleled in the Alpine cheese landscape. <\/span><\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Tempesta Artisan Salumi<\/a> Wagyu Bresaola + Vermont Shepherd Verano<\/strong><\/p>\n\n\n\n

The intricate lacey marbling of Wagyu beef makes for a stunningly delicate bresaola, here rubbed with juniper and fennel pollen and aged 120 days. Choose a delicate cheese that won\u2019t overpower it, such as subtle and earthy Vermont Shepherd Verano made with the raw milk of sheep grazing summer pastures of wild herbs and grasses.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cured meats have never been cooler Photographed by Adam Detour | Styled by Kendra Smith Mankind has been preserving meat via salt, air, and time for centuries, but cured meats have probably never looked cooler than they do in 2022. On-the-go meat sticks are no longer the sole purview of Slim Jim\u2014TikTok and Instagram are […]<\/p>\n","protected":false},"author":114,"featured_media":43683,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[1754,2320],"coauthors":[21812],"class_list":["post-43672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-charcuterie","tag-cheese-pairing"],"acf":[],"yoast_head":"\nThe Charcuterie Renaissance - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Charcuterie Renaissance\" \/>\n<meta property=\"og:description\" content=\"Cured meats have never been cooler Photographed by Adam Detour | Styled by Kendra Smith Mankind has been preserving meat via salt, air, and time for centuries, but cured meats have probably never looked cooler than they do in 2022. On-the-go meat sticks are no longer the sole purview of Slim Jim\u2014TikTok and Instagram are […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-11T21:08:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-18T14:20:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1437\" \/>\n\t<meta property=\"og:image:height\" content=\"1600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Linni Kral\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Linni Kral\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/\",\"name\":\"The Charcuterie Renaissance - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg\",\"datePublished\":\"2022-05-11T21:08:51+00:00\",\"dateModified\":\"2024-09-18T14:20:40+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg\",\"width\":1437,\"height\":1600},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Pairings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"The Charcuterie Renaissance\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\",\"name\":\"Josie Krogh\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"caption\":\"Josie Krogh\"},\"description\":\"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.\",\"sameAs\":[\"https:\/\/www.josiekrogh.com\/\",\"https:\/\/www.instagram.com\/josiekrogh\/?hl=en\",\"https:\/\/www.linkedin.com\/in\/josiekrogh\/\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Charcuterie Renaissance - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/","og_locale":"en_US","og_type":"article","og_title":"The Charcuterie Renaissance","og_description":"Cured meats have never been cooler Photographed by Adam Detour | Styled by Kendra Smith Mankind has been preserving meat via salt, air, and time for centuries, but cured meats have probably never looked cooler than they do in 2022. On-the-go meat sticks are no longer the sole purview of Slim Jim\u2014TikTok and Instagram are […]","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/","og_site_name":"culture: the word on cheese","article_published_time":"2022-05-11T21:08:51+00:00","article_modified_time":"2024-09-18T14:20:40+00:00","og_image":[{"width":1437,"height":1600,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg","type":"image\/jpeg"}],"author":"Linni Kral","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Linni Kral","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/","name":"The Charcuterie Renaissance - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg","datePublished":"2022-05-11T21:08:51+00:00","dateModified":"2024-09-18T14:20:40+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/05\/CheesePlus.jpg","width":1437,"height":1600},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-charcuterie-renaissance\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Pairings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/"},{"@type":"ListItem","position":3,"name":"The Charcuterie Renaissance"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249","name":"Josie Krogh","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","caption":"Josie Krogh"},"description":"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.","sameAs":["https:\/\/www.josiekrogh.com\/","https:\/\/www.instagram.com\/josiekrogh\/?hl=en","https:\/\/www.linkedin.com\/in\/josiekrogh\/"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/43672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/114"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=43672"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/43672\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/43683"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=43672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=43672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=43672"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=43672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}