One of the more recent trends to hit restaurants has been the rise in charcuterie, or the curing of meats like sausages or hams. As charcuterie sampler plates and house-made sausages show up on more menus, they serve as a reminder to diners that there is an art to meat processing. Producing the perfect salami or pancetta requires just the right spices, pork and drying time, and a restaurant or a meat processor who can consistently and safely produce those types of products deserves a little appreciation.
Jeffrey Weiss is a professional chef with more than 15 years of experience. He developed an interest for charcuterie early on in his culinary career, working with renowned chefs Steve Chan and José Andrés. After winning the prestigious ICEX culinary scholarship, he was able to live in Spain, learn its regional cuisines, and cook in the kitchens of top Spanish chefs. Through that experience, he learned about the Spanish style of charcutería. His new book, Charcutería: The Soul of Spain, features more than 100 recipes and discusses Spanish-style butchering and meat-curing techniques.