Nestled in the vibrant Ohio City neighborhood, The Black Pig offers an exquisite blend of European-inspired New American cuisine, crafted with passion by Chef Michael Nowak. With a menu that dances to the tune of seasonal ingredients, we’re thrilled to share a special gem from our kitchen – the House-Made Charcuterie. This recipe, a favorite at our restaurant, is a celebration of culinary craftsmanship and creativity, perfectly complementing our hand-crafted cocktails and extensive wine selection. Whether enjoyed in our cozy dining rooms or in the comfort of your home, this charcuterie is a testament to our dedication to providing unforgettable dining experiences.
House-Made Charcuterie Recipe – The Black Pigcle
Here is our secret recipe for House-Made Charcuterie:
Ingredients:
- Pizza Dough: 26 oz
- Cream Cheese: 16 oz
- Italian Dry Salami: 0.75 lb (Feel free to substitute or add other meats like prosciutto, capicola, mortadella, chorizo, or duck prosciutto)
- Cheeses: 6 oz Parmesan (or try other hard cheeses like Gouda or Manchego), 10 oz Sharp White Cheddar (or experiment with soft cheeses like Brie or blue cheeses like Gorgonzola)
- Asian Sesame Ginger Salad Topping: 1/2 cup
- Fresh Herbs: 8 sprigs of Rosemary
- Crackers: 2 Wheat Thin Crackers (or choose from a variety like grissini or crispbreads)
- For Decoration: Fresh grapes, berries, olives, marinated artichoke hearts, peppadew peppers, and mixed nuts like Marcona almonds or pistachios
Kitchen Equipment:
- Knives: Chef’s knife, slicing knife, paring knife
- Cutting Board
- Serving Platter or Board
- Small Bowls for condiments
- Optional: Meat slicer, cheese grater
How to Make House-Made Charcuterie
Building The Chalet Structure:
- Preparation: Roll out the pizza dough. Use a ruler and pizza cutter to cut the following:
- Side walls (2): 6” x 5”
- Front and back walls (2): 5” x 7” (7” is the peak)
- Roof (2): 5” x 7”
- Baking: Bake the dough “walls” as directed, adding 3-4 minutes to ensure strength. Let them cool completely.
- Assembling: Use the cream cheese in a piping bag to build the chalet structure on a cutting board, like a gingerbread house.
Decoration:
- Salami Shingles: Cut dry salami into quarters for shingles. Apply cream cheese to the roof and start adding salami shingles from the bottom up.
- Cheese Siding: Slice white cheddar thinly. Cover the house sides with cream cheese and apply the cheddar slices.
- Stone Front: For a stone look, cover with cream cheese and add the Asian Sesame Ginger Salad Topping.
- Details: Use Wheat Thins for the door and rosemary sprigs for a wreath. Add cream cheese icicles and sprinkle Parmesan cheese for snow.
- Final Touches: Decorate the board with sliced meats, cheeses, and other accompaniments like roasted peppers or marinated artichoke hearts. Consider adding a small cream cheese snowman and cranberries for extra charm.
- Presentation: Arrange your charcuterie chalet on a serving platter or board, surrounded by additional accompaniments like nuts, fruits, and various spreads. Provide small bowls for mustards, chutneys, and jams.
- Serving Suggestions: Pair your charcuterie chalet with wine and offer a selection of mustards and honey as accompaniments.
- Variations: Create a vegetarian/vegan version or theme your board (Italian, Spanish, French) using different meats and cheeses.
Key Considerations:
- Patience: Curing is a slow, rewarding process.
- Hygiene: Maintain cleanliness for safety.
- Environment Control: Regularly check the curing chamber.
Storing Your Charcuterie: Store in a cool, dry place. Properly cured charcuterie can last for several months.
Nutrition Information: Consider the high protein, fat, and sodium content. Enjoy as part of a balanced diet.
Conclusion: Creating house-made charcuterie is a fulfilling adventure in culinary tradition and creativity. Serve your charcuterie with pride, whether as part of a platter or as a standalone delicacy.
Narayan Tripathi is a seasoned food writer and culinary enthusiast, renowned for his insightful and engaging content in the world of gastronomy. With a deep passion for exploring diverse culinary traditions and a keen eye for the latest food trends, Tripathi brings a rich tapestry of flavors and experiences to his readers.