Charcuterie evening brings meat to the table. Last Tuesday Dublin University Food and Drink Society members were treated to an evening of delectation and delight in the college Atrium. The Charcuterie night, hosted by the effervescent Kevin Brazil, proved to be as much a feast for the mind as for the palette. The knowledgeable host led the assorted ‘tastees’ on a jaunt through the history and intricacies of the branch of European cuisine that is sometimes referred to by the Italian ‘Salumi’. Charcuterie is a staple of the continental diet, but is something that has only come to prominence in Ireland quite recently. For those of you who are unfamiliar with the term, much as I was prior to the event, Charcuterie literally means 'cooked meat' from the French 'char cuit'. Today it refers almost exclusively to cooked or processed pork sold by a Charcutier, and includes items such as ham, sausages, terrines, and so on. These items are preserved through processes of drying and salting, which was necessary in order to preserve them in the hot Mediterranean climate where they originate from. The most famous examples of this would be Spanish Chorizo and Italian Parma Ham. The evening started with members being greeted and seated at tables of five, arranged in a semi-circle in the centre of the Atrium. The wine glasses were filled as each member sat down and they were given a little information about the wine and the format of the evening. Contrary to popular belief, white wine is actually the best accompaniment to fare of this kind, slightly sparkling aperitif wines are preferred and in light of this, a fine Berry Brothers Mosel Riesling was selected for the evening. Everyone being comfortably seated, Kevin proceeded to talk us through the origins of Charcuterie, and on the particular charms of the selected cold meats arranged before us. Each table had two platters, one large platter for the ham and larger meat cuts, and a smaller platter filled with salamis and terrines. Bread, rice cakes and fruit slices were provided on each table to complete the ensemble. As the tasting wore on, wine and conversation flowed and by the end of the evening each person drifted off saited into the fresh night air. The food and wine, as you might expect from an event of this nature, were faultlessly selected and presented, and the sociable atmosphere created was as conducive to chat as it was to consumption. The society will be hoping to re-create this cordial atmosphere at the launch of the Trinity Arts Festival (11th – 15th Feb) next Monday night. Moreover, they will be getting into the Valentine’s mood with a romantic raffle for members on Thursday 14th, plus free chocolates and goodies! So look out for them in the arts block and return the love. |
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