Which charcuterie to accompany the raclette? | Charcuterie: Sausages & Hams (2024)
Raclette is a dish that allows you to receive people without having to worry. It also offers the opportunity to have a good time as a couple, with family or friends around a hearty platter. If this dish seduces so many people, it is largely because of an essential ingredient: charcuterie. The choice of charcuterie determines the success of the raclette, but it is not always easy to find your way around with the many options available on the market. Directos.eu gives you some cold cuts that can accompany your raclette.
A traditional charcuterie for freshness and quality
Raclette is a real art that requires a certain knowledge of flavors. This is a mountain dish that combines slices of charcuterie, melted cheese and potatoes. When the combination of all these ingredients is successful, the raclette delights the taste buds of gourmets and gourmands of all ages. Finding the perfect combinations is quite complex, however, especially when it comes to charcuterie. The most important thing is to choose spicy cold cuts that will contrast with the softness of the cheese and its delicate, pronounced flavors. You can choose a traditional charcuterie to accompany your raclette if you don't want to complicate the task.
Traditional or artisanal charcuterie includes many very good quality products that you can use in the preparation of your raclette. For example, you can opt for white ham, sausages, chorizo, bacon, rosette, raw ham, Catalan whip, garlic whip...
Traditional charcuterie gives you a lot of possibilities to have an excellent raclette platter. In addition, each meat (pork, duck, poultry, beef, etc.) gives you the tastes and aromas of typical Catalan charcuterie. Indeed, the meats of the traditional charcuterie go perfectly with melted cheese and potatoes. You can find these different products on Directos.eu.
Traditional or artisanal charcuterie includes many very good quality products that you can use in the preparation of your raclette
raclette
Raclette (/rəˈklɛt/, French: [ʁaklɛt]) is a dish of Swiss origin, also popular in the other Alpine countries (France, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes.
Raclette Cheese freezes really well so you can always keep some handy in your freezer for those chilly nights. Cold Charcuterie - Ham, Prosciutto, Salami, Bresaola, Pastrami, Capocollo. Grilled Vegetables & Boiled Potatoes.
The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.
There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.
Here's what you need for an authentic raclette: The cheese: If you can't find cheese specifically made for raclette, use any really good melting Swiss cheese, such as Gruyere or even Appenzeller. Make sure the cheese has a flat surface to melt in front of the fire.
“Gschwellti” or steamed potatoes are a must for raclette. In addition to pickled onions and gherkins, other great options include fruit mostarda, corn on the cob, red pepper or sun-dried tomatoes. Fruits such as pears, pineapple or grapes are also delicious with raclette.
Raclette cheese is a semi-hard cheese that is sliced thickly and melted or grilled. The Swiss tradition is to serve melted raclette as a side served over pearled onion, crusty French bread, asparagus, cornichons, or boiled potato.
There are different ways to place the charcuterie: You can shape slices into a rose-like shape, by rolling them like a cinnamon roll. Little clumps and swirls of cured hams are easy and fun. Salamis can be rolled or folded on themselves so they stand up. The most important thing is to make them easy to grab.
After all that meat and cheese, you're going to need something to balance those rich flavors. Cairo suggests accenting the board with acidic pickles, crunchy nuts, whole grain mustard (Maille is his favorite brand), tinned fish, and something sweet like quince jam or a drizzle of honey.
However, some general tips for creating and enjoying a charcuterie plate might include choosing a variety of meats and cheeses, avoiding overpowering flavors, and allowing each person to build their own plate according to their preferences.
For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet.
For example, you can opt for white ham, sausages, chorizo, bacon, rosette, raw ham, Catalan whip, garlic whip... Traditional charcuterie gives you a lot of possibilities to have an excellent raclette platter.
Traditionally, Raclette cheese is eaten with small and firm potatoes, charcuterie or cold cuts and vinegar seasoned condiments such as cornichons and pickled onions. Accompany it with a kirsch or white wine such as Riesling and your autumn comfort food is complete! Bon appétite!
Raclette is traditionally served in France with tiny pickles (cornichons) and pickled pearl onions on the side, along with an assortment of cured meats — prosciutto, coppa, bresaola, etc. The pickles and meat can be presented on a platter in the center of the table.
Appetizers. Traditionally, a raclette meal starts with a platter of thinly sliced cured beef, known as Bünderfleisch. Unable to find Bünderfleisch in the US, we substitute with Bresaola, its Italian equivalent.
In general, you need about 100 g of charcuterie per person to have a hearty raclette. To this are added about 250 g of raclette cheese, green salad, gherkins and 400 g of potatoes. To get an idea of what 100g of cold cuts represents, the slice of ham is equivalent to approximately 20g.
Additionally, a few cured meats like prosciutto, ham, bresaola, or salami are a no-brainer to serve alongside raclette. Our last essential is cornichon; the acidity is perfect for cutting through the heaviness of the meat and cheese.
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