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America's Charcuterie Obsession: From Chef Secret to Costco Staple
13 Dec
Summary
- Charcuterie boom began mid-2000s with chefs reviving Old World techniques.
- Costco's affordable jamón serrano became a viral entry point for many.
- Artisans maintain charcuterie's time-intensive craft through traditional methods.
The American embrace of charcuterie, a practice rooted in preserving meat for millennia, surged in the mid-2000s. This revival was spurred by chefs inspired by Old World traditions and a growing DIY ethos, as seen in influential cookbooks like Michael Ruhlman and Brian Polcyn's "Charcuterie." Concurrently, reduced import barriers brought prized European cured meats, such as Spanish jamón ibérico and Italian salumi, to U.S. markets.
Costco's approximately $100 jamón serrano has played a pivotal role in popularizing charcuterie, transforming it from a niche delicacy into a viral holiday flex accessible to a broad audience. Social media platforms, though sometimes trivializing the practice with "gimmick boards," have amplified interest in authentic cured meats.
