The Daily Cut

We encourage Charcuterie social media fans to share your Charcuteries experiences, photos, stories, videos and as our critical mass increases, let’s meat online! We would love to lend a helping hand by circulating all things – imported, local, meaty, cheesy, saucy, spicy… Being India’s only such forum, we aim to popularize this traditional craft for […]

The photogenic meats or gourmet foods is what Charcuterie is. The word Charcuterie is derived from the French words “chair” and “cuit,” which translate to “flesh” and “cooked,” respectively. It first rose to prominence in the 1400s in France “to represent storefronts specializing in the preparation of pig and offal at a time when shop

Cold cuts & Charcuterie come of age Cold cuts were by then quite readily available and if you were very rich, then you could buy tinned meats like DAK branded sausages, and processed pork imported from Holland and other parts of Europe. Of course these meats were nothing compared to traditionally made meats like Liverwurst,

Charcuterie genesis in India According to Kunal Vijayakar – Charcuterie worldwide is an ancient art that goes back at least 6,000 years and can be explained simply as the preservation of meat through curing, smoking and salting. Pork eating in India can be traced as far back as the 11th century though the demand for

Charcuterie – the latest in meats, cheeses, et al. Charcuterie is premium with variations worldwide. Charcuterie, pronounced as Shar-Koo-ta-Ree – originated in 15th century France and when translated means – products of a fancy pork butcher. Today though, Charcuterie has moved beyond pork to include all kinds of meats – lamb, duck, chicken or turkey