Charcuterie predates refrigeration. The practice was originally used to preserve meat by dressing it and allowing it to cure slowly. Depending on the dressing, the cut, curing agents used and the cellar it cured in products took on different flavours which developed into a culinary art. The practice has remained favoured, bringing products such as salami, terrines, confits, and pâtés to the market, and it has surged in popularity when aesthetically pleasing charcuterie boards flooded Instagram and Pinterest.
While the basics remain similar, today’s charcuterie practices hold a few key differences. This method of meat preparation is now out of desire rather than necessity. The widespread use of fridges and freezers has allowed the focus of charcuterie to turn from longevity and preservation to creating high-quality, flavoursome produce.
The practice has adapted beyond its 15th century origins with charcutiers using fridges and specialised dry rooms to create their produce rather than a leaky cellar. In addition, charcutiers can fine-tune and control the essential curing process by monitoring and manipulating the humidity levels the produce is exposed to.
At Humidity Solutions, we’re proud to have supported several charcutiers with accurate and reliable humidity control units to create award-winning produce. Seeing these businesses grow in range, scope and popularity feels amazing, knowing our turnkey, tailormade humidity control system played a part in helping them get there.
Managing Director John Barker goes into more depth in the video below:
Source: Humidity Solutions
For more on the latest turnkey charcuterie solutions, or how humidity control can help with your food production needs email us at info@humiditysolutions.co.uk, phone us on 01372 571200 or contact us on live chat to speak to one of our humidity control experts.
