America's Charcuterie Obsession: From Chef Secret to Costco Staple

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.

Despite modern conveniences, true charcuterie remains a testament to a time-intensive craft. Dedicated artisans, like those at Salumeria Biellese, continue to employ traditional, hands-on techniques passed down through generations, ensuring the enduring legacy of this ancient preservation art.