Styles of Charcuterie by Country

The art of preserving and preparing meat has been around for centuries. Charcuterie has grown and developed from its strong roots to introduce diverse styles into the modern world. From artisan pâtés to cured meat, the most popular charcuterie styles can be separated by country. Here, we will explore five of the most common styles of charcuterie and what makes them unique.

• French Charcuterie
  French charcuterie is one of the most well-known styles of grazing. It includes an extensive ranges of ingredients, such as pâtés, terrines, rillettes, saucisson and cured hams. What sets French charcuterie apart is the focus on tradition and quality. The French have been perfecting charcuterie techniques for centuries; the consistency and flavor inspires most crafted boards to this day.
  
  
• Italian Charcuterie
  Italian charcuterie is known for its simplicity and versatility. Salami, prosciutto and bresaola are some of the most popular Italian cured meats. Unlike French charcuterie, which often uses complex cooking techniques, Italian charcuterie relies on high-quality meat and simple seasonings to bring out the natural flavor of its ingredients. This style is also commonly served alongside cheese and other antipasti.
  
  
• Spanish Charcuterie
  Spanish charcuterie is often described as the most diverse of all charcuterie styles. From spicy chorizo to sweet jamón ibérico, this charcuterie has a little something for everyone. More specifically, Spanish charcuterie differs with its use of unique spices, such as smoked paprika and saffron, and the variety of meats used, such as beef, pork and even game meats like venison.
  
  
• German Charcuterie
  German charcuterie is all about hearty, savory flavors. Think bratwurst, liverwurst and black forest ham. This style often uses strong spices like caraway and mustard to give the meat its signature flavor. German charcuterie is also often served with sauerkraut and mustard, making it a perfect option for a filling snack or meal.
  
  
• American Charcuterie
  American charcuterie is a more recent addition to the grazing world. It has been heavily influenced by European styles but often uses unique ingredients and techniques to create new, exciting flavors. American charcuterie often includes smokes meats—bacon and pastrami—and focuses on using high-quality, locally sourced ingredients. It is also common to see fusion-style charcuterie boards that combine different flavors and styles from around the world.
  
  

Grazing-style boards are a delicious and versatile way to offer unique flavors, techniques and ingredients to any meal or event. Whether you prefer the traditional flavors of French charcuterie or the bold spices of Spanish charcuterie, there is a style of grazing for everyone to enjoy.