After learning how to eat every bug, take the shell off different types of seafood, make every coffee, cut every cheese, chop every vegetable, mix every cocktail, glaze every cake and make every pasta, I also know how to cut every meat now.
I like that he appreciates the meats for what they are. He treats the complex ones with the delicate touch they deserve, and he doesn't try to class-up or over-do it with the humble cuts.
I love how in all episodes you always bring professional of the matter and they genuinely enjoy when they take a bite of whatever they are prepping. That’s passion, love and respect for what you are doing
He sure knows his things, but he messed up quite a few things, especially by saying that 'Nduja is Spanish, while it is Italian (Calabrese) and messed up the names of Salame and Capocollo
As a Spaniard, I can say that the difference between a good Spanish jamón and a cheap one is the most noticeable out of all the "cheap vs expensive" foods I have tried. On Christmas we get the good jamón and it just fills your mouth with flavour. I would it that everyday if I could, even if consuming too much is known to cause health problems. But I would die happily. The cheap jamón is pretty good too (unless it is like the very cheapest, but one does not need to spend a ton to get a decent one). I usually use that for bocadillos or sandwiches, to put on pizza, to cook with fish, etc. It can also be used as a much better substitute for bacon, in my opinion.
It is obvious this guy knows a lot about charcuterie and his take on eating Jamón Ibérico or Jamón Serrano just alone is really on point. But, just to add another very typical Spanish option which I love: slightly toasted baguette (we call it "tostada") with natural fresh smashed tomato, extra virgin olive oil and jamón on top. This is the best option specially if you can't get your hands on the highest quality as J5 presented here.
@@GeorgeVenturi Yes, mostly it is as you say. But, as always, there are exceptions. It's more difficult but you can also find high quality Jamón Serrano. Technically speaking the difference is just the race of the pig (and, as a consequence, also how long it takes to get properly cured)
Ojalá. Ibérico its far from Serrano, c mon :) and typical option for garnish for pata negra is picos and good red wine or Jerez wine. Tostada and tomatoes? It’s breakfast:) and mostly in North
I’ve worked in a cheese and charcuterie shop and this really takes me back to my days of combining expensive but simple ingredients to make charcuterie boards for our clientele. Nice video!
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After the Epicurious "Meat Expert guesses cheap vs expensive deli meats" my girlfriend and I made the trek down to Portland to eat at Olympia Provisions. We have been back multiple times and will continue to come back. The food and the atmosphere were superb.
If you watched the cheap vs expensive meat episode you’ll know he is a man of refined taste and an expert. He would never use cheap charcuterie as a substitute for the OG thing
I am really impressed about his knowledge about some little know cuts (like the swiss one), and how he presents how to present each cut. I made charcuterie boards and cheese boards for a living and everything he says is spot on
As a charcuterie eating expert myself, the best way to eat most of these is to grab them with your hands and eat them with your face, full bites. no slicing required.
I really like this guy His way of describing flavours - man I could just taste the food And his general demeanour and utter delight with the foods he was eating I really appreciate this video - it's certainly given me ideas for sandwiches & lunch
Finally, a vegetarian which actually respects meat eaters Most vegetarians I see just start going all up in one's life problems just to prove that eating meat is bad
@@Mitsukiiyo That's true, there's no reason to be on your high horse because you made a decision someone else didn't. I'm a vegetarian because I want to protect the environment, but I know not everyone thinks like that- meat is important in our diets, and to be frank, it tastes nice too.
i really admire how much this guy cares about the quality of life for the pigs! it could be so easy for him to just fall into that meat-eater stereotype of "who cares, it tastes good" mentality, but he genuinely cares. it really makes him come across as an artisan, if that makes any sense lol.
@@buffyjosmom why? Geese and ducks don't have gag reflexes and the gavage does not affect their quality of life. I've seen videos of them flocking towards the feeding rooms when it was time to be fed.
my grandfather is Italian and he always serves prosciutto with sweet balsamic vinegar and a little bit of olive oil, fruit (whenevers in season) mozzarella. my favourite pairing is with khaki? fruit, those orange ones with the little seeds. tastes awesome
This guy knows what he's talking about, good Jamón ibérico pick, and you didn't add anything to it, perfect. Hugs from Spain 💃🏻 (also the chorizo from my land, Andalucía, oleeee!)
Nduja has origins in southern Italy, more specifically Spilinga, Calabria as well. There is a festival in August there every year to celebrate and share family recipes of Nduja. My heritage is from there.
Thank you, I am from Italy and half calabrese, I was just about to comment, 'Nduja Is by no means from Spain, but from Calabria and the most famous one is from the city of Spilinga ☝️
@@EspaWK it is true that there is a certain similarity with sobrasada. It is also amusing that in the same region from which the 'nduja originates, the "soppressata" which is a salami similar to the Italian seasoned sausage, whose name recalls the sobrasada.
Liver mousse is a very common breakfast spread up here in Norway, and I am so very glad you included it! It's one of my absolute favourites, especially on a nice crusty piece of sourdough.
Nduja comes from the region of Calabria in southern Italy, not Spain as was stated. It is however similar to sobrassada which comes from the Balearic Islands of Spain.
The thing I love about this episode is that they included some American products along with the typical European stuff. Mass production has ruined a lot of products but I love that there are still people that have the passion to produce good stuff for people that will appreciate them.
@@ichsagnix4127 Also Germanic sausages (made in a bunch of countries like Switzerland). A truly comprehensive list would takes hours. I bought a book on charcuterie for my SIL's dad. He cures his own prosciutto and cures guanciale for me. It goes to the detail of specific regions within countries but it's hundreds of pages and includes Asian style sausages like lap cheong.
@@tiacho2893 even doing just Italian Salumi (cured meat) would take forever, as every region has their own cured meats, and there is quite a variety of flavors. This video covered the variety of charcuterie meats, with 1 or 2 samples of each.
@@aaronbredon2948 Exactly. This Epicurious episode seems to avoid really niche regional products that most viewers will have a hard time sourcing (even online) and the generic products that every national supermarket sells (but is not that great and pretty generic). Most of these products are in the middle (though gourmet markets near me don't normally stock Jamon Iberico because sales are inconsistent, it's a special thing they stock periodically). I think Taylor Ham or pork roll was the only one that you can buy in regular/discount markets (in NJ at least). My SIL's family is from Campagnia and Sicily. Since retiring, her dad has taken up curing meats and sausages because it was an annual family tradition when he was growing up in Italy (he makes guanciale for me even though it comes from Lazio). Many non Italians think "Italian food" is largely uniform. But two towns 10 km apart can have very different food and charcuterie.
French lad here, thank you for this beautiful video. And it's true, we do love Foie gras, it really has an amazing taste (even though the process to make it isn't really cool, the product itself has a heavenly taste). Europe and USA truly are amazing places for charcuterie
Man, my body literally won't let me eat pigs without causing me stop pooping for days, but these look so good. This man's passion has me wishing I could try some of these spreads. Love that they get people who really seem to enjoy the content they are making.
As a lifelong Trentonian, seeing pork roll on here made me happy. I used to walk past the Case's smoke house everyday on my way to high school. Oh, the smell! And that sandwich looked so good and messy, as it should be.
One time my dad bought Jamon Serrano for Christmas. And once most of the meat was gon and really only scraps remained, my cousin and I decided to make eggs and ham with the tid bits that remained. Best eggs and ham I ever had lol.
German Chef here.Landrauchschinken, Westphälischer Schinken and Schwarzwälder Schinken (Black Forest Ham) are complete different kinds of Ham, and not originated in Switzerland. Black Forest Ham is a protected geographical Therm since 1997, and must be produced, cured and smoked in a small area of Germany.
came here to say that. not to be confused with Tiroler Speck. But every one of those hams are delicious cultural gems of the austrian-swiss-german regions.
Black Forest Ham only has Protected Geographical Indication in the EU, so sellers in a place like America do not need to meet the same production requirements to label a product black forest ham.
the "you have to try this, we'll make a ton of them, *please* try this" made me smile and really showed just how passionate he is about the wonderful world of deli meats.
Mortadella is my all time favorite! I love having it cut extremely thin and just stuffing as much as possible inside a big slice of French bread with a good amount of mayo and that's it. The best way to describe mortadella is bologna for adults.
Confit de Canard (Duck Confit) is by far my favorite dish of all time! I live in Bordeaux France, the confits here are to die for, but I recommend going to Auvergne or the Landes to really get some truly perfect duck. Goes for Rillettes as well ;)
I first tried it in a french style bistro in Philadelphia. My siblings and I ended up stealing most of it off of our father's plate, and we were picky kids so that really speaks to its incredible quality
i love these videos but mainly the ones where they ACTUALLY SHOW how you can cook it rather then just slicing it. I loved the fish and shellfish one but the cooking ones are the best and when They add what you can put with it makes it better just like this one. please make more ;-;
This takes me back straight to lovely evenings in Bologna, feasting with friends on many of those delicacies and having some delicious wine - and to Madrid, where loads of jamòn was on offer and I sampled them all. Soooo good. And I wholeheartedly agree: enjoy with a side of nothing at all. Sigh….
this video was incredibly pleasant to watch, the editing, the music and especially the passion in his voice. this video has now sparked a passion for charcuterie within me.
È stato abbastanza bravo, vero che la mortadella era pallida e poi non puoi dire 'nduja spagnola e cacciatore (da me si dice così) francese, però nel complesso e negli abbinamenti mi è piaciuto.
I love the way he's able to make every meat feel so different and unique by just making simple pairings with them. I'd want this guy at a cocktail party lol
I just started working at an Italian grocery deli. Most of these meats, especially the prosciutto and mortedella are the most unique kinds of meat. Prosciutto is one of those meats that you need to handle with care to get a perfect slice
I absolutely love how passionate this guy is. He'd really enjoy a visit to our proper european slavic celebrations of all kinds, we love stuff exactly like this and have all grown up on it!
@@EspaWK we have sobrasada (soppressata) in Italy too. Many kinds of meat (food in general) are common both in Spain and southern Italy since Spain ruled the two Sicilies kingdom for hundreds of years
@@lucabrandalesi1265 Nduja is more like a spicy sobrasada. Soppressata would have its equivalent in the Spanish salchichón (there are many kinds). The fact that pimentón (smoked paprika) was being produced in Spain with peppers brought from the Spanish American territories, explains the fact that in the South of Italy (as you said, formerly ruled by the Kingdom of Aragon for centuries) it is more common to find red, spicy or not, charcuterie just like there is in all Spain.
To 21:20 - Landrauchschinken (geräuchertes) is NOT from switzerland, but southern germany or austria. (hence the name "schwarzwälder", thats a forrest in baden-würtemberg) and while it is still very tasty when sliced thinly, it's traditionally cut into sticks and eaten alongside some hearthy dark bread with butter. Still, this is a well researched video and definitely a good first step for people new to this stuff.
I have never seen sticks (maybe regional thing). We would eat it most often with Pumpernickel (black bread) and some butter. And it is mostly in thinly sliced sheets. It definitly is not paired with some cheese salad. This would take away from the delicate flavors.
Tips for jamón from a Spanish friend. Use sourdough bread lightly toasted with a grated(pushed on) a tomato and a garlic then put on jamón. For mortadela my favorite, use greek bread with cream cheese and mortadela. Delicious
my grandma has a fig tree in her garden on the foothills of Mount Etna. The salami, fig and pistachio has fed me for countless of summers. That combo is simply unbeatable. Hit the nail on the head
Hey. as a hard of hearing person, it sure would be nice if you added subtitles to your videos. I'd really appriciate it if you did. Some of your chefs have accents of different places and it dampens my ability to understand them. I love your videos though so keep up the good work please!
I'm not hard of hearing, but subtitles help me focus on the video. TH-cam's auto-generated captions are good, but they aren't perfect. Videos would be much better off with human-provided captions.
@@shinsha_ basically they cite low usage and issues with spam/abuse. Though, by removing Community Captions, they’re failing to provide equal access to the Deaf/HoH community because the error rate of auto-captioning services are quite high.
Love the video, I share with him a vivid passion for charcuterie, also being from Italy really gives you a nice perspective on sausages, cheese kinds and such, if you come from a small town like me, there is an adjective for farmer-made/homemade products which are always the best, we call those “paesani (paesano/a in sing. form)” I have to say that as far as I know Nduja is a really characteristic Calabrian product which they are very proud of and it resembles the Sobrassada but it is not originary of Spain and they are two separate things, anyway nice work and keep up the content!💪🏻
It is common to confuse it, but just to clarify... 'nduja is made in Calabria, and it hasn't Spanish origin. The sausage you were talking about is "Soppressata", that is completely different... And despite the shape of the 'nduja recalls a sausage, it isn't. 'Nduja is made of a bit of meat, fats(most part) and red chili. Anyway, Great video!!!
swiss person here: didn't know how much of a role these pork meats play here. I literally know most of these and probably tried a good part of it and some regularly.
You're video are so awesome. I miss so much Jamon. The last time I tried ithis when I was in Spain with my family 5 years ago. Sitting in the mountains, I ate jamon with olive oil and toasted bread. And it was an unforgettable taste. I can't travel now because of a government I didn't vote for. and now this state is considered by many people as an accomplice of the aggressor in the war. I am ready to give everything to go back to those times and sit in the mountains and eat jamon with olive oil and fried bread. P. S.: Thanks for the useful video. Keep up the good work😇 Pease and goodnes. Viva Belarus! Glory to Ukraine!
Something akin to pork liver mousse is what most Swedish people consider to be THE paté! It's the type of thing that you either hate or love, here. My family loves it, even my father, who HATES liver in any other context. It's an everyday sandwich spread here.
Many of the cured salami can be sliced to different thicknesses based on how strong you want the flavor - the thinner, the more flavor for a given amount of salami. You can use this to adjust to match your matching cheese, bread, or cracker. Edit: I just sliced some California salami (a relatively mild cured salami with peppercorns) at around 3mm thick, and the flavor is intense, but emphasizes a different part of the flavor than when sliced at 1mm thick. The flavor you experience is quite different at the 2 thicknesses. Both are quite good, but I grew up with this salami sliced thick, so I prefer that flavor.
Great video and it's clear that he's really qualified for this video but two things Need to be pointed out, that Mortadella did not look very good, real mortadella has a brighter pink color and it's usually made in a lot bigger shape, but pistachios and peppercorns are accurate and also 'Nduja is not spanish, they have something similar called Sobrassada (funny how it sounds similar to Soppressata, another italian type of deli meat) and among other things it has paprika in it, real 'Nduja is from Calabria, South italy, and it only has pork and spicy Peppers from Calabria still and it's usually ate on a crouton and melted o something similar to a fondue set but smaller and made from Terracotta (search for scalda 'Nduja and you'll see)
0:23: 🍖 Guide to preparing and serving various types of charcuterie, focusing on dry cured meats like prosciutto, with a simple yet flavorful approach. 4:46: 🔪 Mastering the Art of Meat Slicing: Tips for Perfect Cuts and Presentation 9:08: 🍳 A demonstration of preparing a classic breakfast sandwich using pork roll, American cheese, and eggs, with tips on slicing and cooking the meat. 13:45: 🍖 Expert tips on slicing different types of salami and pairing it with cheese, showcasing the beauty of live molds in salami making. 17:39: 🍖 Exploring the art of slicing various meats and cheeses, highlighting sustainable farming practices and flavor pairings. 21:52: 🍖 Tips for preparing and serving various types of meat, including a rich and flavorful piece, with a delicious salad. 26:35: 🍖 The process of making pork liver mousse and pate, including the importance of texture and flavor, as well as the use of lard for preservation. Recapped using Tammy AI
I don’t know anything about charcuterie, cured meat or actually good deli meat (they’re not very popular in Hawaii) but it’s cool to learn about and I know my dad likes it a lot. I can appreciate using quality and simplicity to make a certain ingredient shine. So it’s awesome to learn about not just the flavor but on nice ways to serve and the ideal cut! I’m def going to poke around to see if I can find some of the cuts here with cheese to eat with the family. :D Honestly, hearing anyone explain a profession that they love and are passionate about makes it fun to listen to.
This guy clearly has somewhat of a passion for italian meats and everything looked delicious and autentic (really appreciate the inclusion of nduja, wich is not that well know outside of italy) but man, that mortadella looked bad
this series has brought drunk me to so much joy but sober me understands why you cant have this kind of content so often. hope yall keep this up tho :)
After learning how to eat every bug, take the shell off different types of seafood, make every coffee, cut every cheese, chop every vegetable, mix every cocktail, glaze every cake and make every pasta, I also know how to cut every meat now.
And when you host a party, you will go blank suddenly and decide "You know what, there's no shame on pizza and doritos again"
infinity recipes
This guy is 100%-ing life.
what about cutting every fruit and every citrus fruit 🤔
Same here lol
I like that he appreciates the meats for what they are. He treats the complex ones with the delicate touch they deserve, and he doesn't try to class-up or over-do it with the humble cuts.
I love how in all episodes you always bring professional of the matter and they genuinely enjoy when they take a bite of whatever they are prepping. That’s passion, love and respect for what you are doing
Yeah, every person they have on this series I can watch talk for hours becuase of how clear it is they love the product they are talking about.
@@josephvickrey5396 I think they also love getting to eat the expensive stuff on someone else's dime haha
@@chocoblocka I mean free food does always taste better.
He sure knows his things, but he messed up quite a few things, especially by saying that 'Nduja is Spanish, while it is Italian (Calabrese) and messed up the names of Salame and Capocollo
@@frafrafrafrafra Supposedly, but hey. Even masters have their bad day
As a Spaniard, I can say that the difference between a good Spanish jamón and a cheap one is the most noticeable out of all the "cheap vs expensive" foods I have tried.
On Christmas we get the good jamón and it just fills your mouth with flavour. I would it that everyday if I could, even if consuming too much is known to cause health problems. But I would die happily.
The cheap jamón is pretty good too (unless it is like the very cheapest, but one does not need to spend a ton to get a decent one). I usually use that for bocadillos or sandwiches, to put on pizza, to cook with fish, etc. It can also be used as a much better substitute for bacon, in my opinion.
a mi la tostadita con jamón y aceite por la mañana que no me la quite ni dios que me cago en todo
Lo de la almendra no lo habia visto en la vida!
@@TheRicardfranca89 yo tampoco la verdad jajajajaja, unas aceitunitas o un queso manchego curado si pero las almendras nada
As a non-Spaniard, even a petrol station jamón bocadillo is delicious
Nuestro jamón malo es el prosciuto italiano
It is obvious this guy knows a lot about charcuterie and his take on eating Jamón Ibérico or Jamón Serrano just alone is really on point. But, just to add another very typical Spanish option which I love: slightly toasted baguette (we call it "tostada") with natural fresh smashed tomato, extra virgin olive oil and jamón on top. This is the best option specially if you can't get your hands on the highest quality as J5 presented here.
What are you talking about? Jamón Serrano is a much lower quality ham than IBÉRICO. Ibérico expensive, Serrano cheap.
@@GeorgeVenturi Yes, mostly it is as you say. But, as always, there are exceptions. It's more difficult but you can also find high quality Jamón Serrano. Technically speaking the difference is just the race of the pig (and, as a consequence, also how long it takes to get properly cured)
Pa amb tomàquet i pernil................👍
Ojalá. Ibérico its far from Serrano, c mon :) and typical option for garnish for pata negra is picos and good red wine or Jerez wine. Tostada and tomatoes? It’s breakfast:) and mostly in North
@@Chef_and_Co de tanto hablar de jamón me ha entrado hambre. Tremenda tostada me voy a hacer mañana de esmorsaet
I’ve worked in a cheese and charcuterie shop and this really takes me back to my days of combining expensive but simple ingredients to make charcuterie boards for our clientele. Nice video!
Dream job, ngl lol
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Ooh, Elias is back! How cool! I remember him from the "identifying cheaper and expensive meats" video!
@Tommy Gaming 🅥 👎
As long as turkey bacon isn’t on this charcuterie board I think we’ll be okay!
Yes! Bring back 'Price Points'!
@Tommy Gaming 🅥 l
Din ask
After the Epicurious "Meat Expert guesses cheap vs expensive deli meats" my girlfriend and I made the trek down to Portland to eat at Olympia Provisions. We have been back multiple times and will continue to come back. The food and the atmosphere were superb.
As a spainiard makes me proud that you included that 5Jotas as representation of Jamon Serrano, and not some cheap cured ham. Nice work!!
I'm pretty sure serving someone cheap ham and calling it Jamon anything is a war crime.
If you watched the cheap vs expensive meat episode you’ll know he is a man of refined taste and an expert. He would never use cheap charcuterie as a substitute for the OG thing
As another Spaniard, Miguel, I second that❤️
Agreed.
I agree, he did it woth prosciutto tho
I am really impressed about his knowledge about some little know cuts (like the swiss one), and how he presents how to present each cut. I made charcuterie boards and cheese boards for a living and everything he says is spot on
As a charcuterie eating expert myself, the best way to eat most of these is to grab them with your hands and eat them with your face, full bites. no slicing required.
* takes a bite out of an entire Jamón Ibérico *
Me eating a package of salami.
This is how I eat salami if I’m feeling particularly uncaring abt my health
@@ncrtrooper7246 yes! jamón reminds me much of prosciutto.
@NiChole Gallo that's because they're the same thing. Jamón is the Spanish translation of the Italian word prosciutto.
Ham should be eradicated 🤢🤮
I really like this guy
His way of describing flavours - man I could just taste the food
And his general demeanour and utter delight with the foods he was eating
I really appreciate this video - it's certainly given me ideas for sandwiches & lunch
I'm a vegetarian, but I still watch these videos because I'm impressed with the passion and technical knowledge each person has
Same. Anyone giving care and attention to their food is a step up from most
W Vegetarian
@@thebamboozler2190 we protect the chickens
Finally, a vegetarian which actually respects meat eaters
Most vegetarians I see just start going all up in one's life problems just to prove that eating meat is bad
@@Mitsukiiyo That's true, there's no reason to be on your high horse because you made a decision someone else didn't. I'm a vegetarian because I want to protect the environment, but I know not everyone thinks like that- meat is important in our diets, and to be frank, it tastes nice too.
Love this guy. His energy, his knowledge of the meat, the respect he has for it and the culture it comes from.
i really admire how much this guy cares about the quality of life for the pigs! it could be so easy for him to just fall into that meat-eater stereotype of "who cares, it tastes good" mentality, but he genuinely cares. it really makes him come across as an artisan, if that makes any sense lol.
+Spacey Carchasey If he really cared he would've left the Foie Gras off entirely.
@@buffyjosmom why? Geese and ducks don't have gag reflexes and the gavage does not affect their quality of life. I've seen videos of them flocking towards the feeding rooms when it was time to be fed.
@@johnr797 They are literally force fed with a tube.
@@ichsagnix4127 try reading what I said.
@@johnr797 You are just looking for excuses to continue this gruesomeness.
my grandfather is Italian and he always serves prosciutto with sweet balsamic vinegar and a little bit of olive oil, fruit (whenevers in season) mozzarella. my favourite pairing is with khaki? fruit, those orange ones with the little seeds. tastes awesome
Persimmon in inklish : )
as an italian food enjoyer i was kinda disappointed that he did not talk about Guanciale
This guy knows what he's talking about, good Jamón ibérico pick, and you didn't add anything to it, perfect. Hugs from Spain 💃🏻 (also the chorizo from my land, Andalucía, oleeee!)
Nduja has origins in southern Italy, more specifically Spilinga, Calabria as well. There is a festival in August there every year to celebrate and share family recipes of Nduja. My heritage is from there.
thanks my brother🙏🙏 only one saying it right
I always have a piece of Nduja at home. I start panicking when I see I'm about to finish it lol
I can see why he made the mistake of say that its from Spain since its similar to sobrasada which is indeed from spain
Thank you, I am from Italy and half calabrese, I was just about to comment, 'Nduja Is by no means from Spain, but from Calabria and the most famous one is from the city of Spilinga ☝️
@@EspaWK it is true that there is a certain similarity with sobrasada. It is also amusing that in the same region from which the 'nduja originates, the "soppressata" which is a salami similar to the Italian seasoned sausage, whose name recalls the sobrasada.
Liver mousse is a very common breakfast spread up here in Norway, and I am so very glad you included it! It's one of my absolute favourites, especially on a nice crusty piece of sourdough.
I just love that he's just as jazzed to be talking about cold cuts, as he is the Jamon. You can tell this guy loves he does wholeheartedly for sure
Nduja is something I just recently discovered and it's amazing!! Spicy, flavorful, slightly fermented, so good.
It is amazing. There is so many good salami in Italy
I can't believe he said it was Spanish 🤌
All from calabria, it's a very very good region in italy
It looks like mexican chorizo
@@simonefarina3676 bodies in concrete aside
Nduja comes from the region of Calabria in southern Italy, not Spain as was stated. It is however similar to sobrassada which comes from the Balearic Islands of Spain.
Brav
Yes, when I saw it i was thinking its like sobrasada,
La Calabria Saudita 😂
Lies again? Redmart Walmart
@@NazriB are you drunk?
The thing I love about this episode is that they included some American products along with the typical European stuff. Mass production has ruined a lot of products but I love that there are still people that have the passion to produce good stuff for people that will appreciate them.
I'm pretty sure he brought some stuff in from his own company, too
European in the sense of Spain, France and Italy.
@@ichsagnix4127 Also Germanic sausages (made in a bunch of countries like Switzerland). A truly comprehensive list would takes hours.
I bought a book on charcuterie for my SIL's dad. He cures his own prosciutto and cures guanciale for me. It goes to the detail of specific regions within countries but it's hundreds of pages and includes Asian style sausages like lap cheong.
@@tiacho2893 even doing just Italian Salumi (cured meat) would take forever, as every region has their own cured meats, and there is quite a variety of flavors.
This video covered the variety of charcuterie meats, with 1 or 2 samples of each.
@@aaronbredon2948 Exactly. This Epicurious episode seems to avoid really niche regional products that most viewers will have a hard time sourcing (even online) and the generic products that every national supermarket sells (but is not that great and pretty generic). Most of these products are in the middle (though gourmet markets near me don't normally stock Jamon Iberico because sales are inconsistent, it's a special thing they stock periodically). I think Taylor Ham or pork roll was the only one that you can buy in regular/discount markets (in NJ at least).
My SIL's family is from Campagnia and Sicily. Since retiring, her dad has taken up curing meats and sausages because it was an annual family tradition when he was growing up in Italy (he makes guanciale for me even though it comes from Lazio). Many non Italians think "Italian food" is largely uniform. But two towns 10 km apart can have very different food and charcuterie.
This is literally better training than I'm getting at the actual gourmet deli I work at, thank you
The summer sausage...pickles, beer, cheese...and a few saltines...one big fermented snack. It's like lunch on my Grandpa's farm, circa 1965.
My man, youre killing me. Everything looks DELICIOUS! Nothing's better than a good charcuterie board.
I love how he is so knowledgeable about the origins too. Shows how deep and genuine his passion is.
French lad here, thank you for this beautiful video. And it's true, we do love Foie gras, it really has an amazing taste (even though the process to make it isn't really cool, the product itself has a heavenly taste). Europe and USA truly are amazing places for charcuterie
Man, my body literally won't let me eat pigs without causing me stop pooping for days, but these look so good. This man's passion has me wishing I could try some of these spreads. Love that they get people who really seem to enjoy the content they are making.
Or is it just a meat allergy in general? Anyways, I hope you have a nice day.
he talks about food with such passion and love makes me wanna eat all of the goodies he presented
As a lifelong Trentonian, seeing pork roll on here made me happy. I used to walk past the Case's smoke house everyday on my way to high school. Oh, the smell! And that sandwich looked so good and messy, as it should be.
One time my dad bought Jamon Serrano for Christmas. And once most of the meat was gon and really only scraps remained, my cousin and I decided to make eggs and ham with the tid bits that remained. Best eggs and ham I ever had lol.
In true Spanish spirit!
German Chef here.Landrauchschinken, Westphälischer Schinken and Schwarzwälder Schinken (Black Forest Ham) are complete different kinds of Ham, and not originated in Switzerland. Black Forest Ham is a protected geographical Therm since 1997, and must be produced, cured and smoked in a small area of Germany.
came here to say that. not to be confused with Tiroler Speck. But every one of those hams are delicious cultural gems of the austrian-swiss-german regions.
I was confused by that as well, thanks for clarifying!
EDIT: confused about how it was from westphalia, the black forest AND switzerland
Black Forest Ham only has Protected Geographical Indication in the EU, so sellers in a place like America do not need to meet the same production requirements to label a product black forest ham.
@@Fox_961 true, but its more about the fact that it still does not originate from freakin switzerland lol
Nice, can you answer me this, is the summer sausage like a teewurst or leverwurst?
the "you have to try this, we'll make a ton of them, *please* try this" made me smile and really showed just how passionate he is about the wonderful world of deli meats.
I don't eat most of these, matter of fact I hate some of them with a passion. But this man made me wanna eat everything. He's amazing.
Mortadella is my all time favorite! I love having it cut extremely thin and just stuffing as much as possible inside a big slice of French bread with a good amount of mayo and that's it. The best way to describe mortadella is bologna for adults.
Confit de Canard (Duck Confit) is by far my favorite dish of all time! I live in Bordeaux France, the confits here are to die for, but I recommend going to Auvergne or the Landes to really get some truly perfect duck. Goes for Rillettes as well ;)
I first tried it in a french style bistro in Philadelphia. My siblings and I ended up stealing most of it off of our father's plate, and we were picky kids so that really speaks to its incredible quality
i love these videos but mainly the ones where they ACTUALLY SHOW how you can cook it rather then just slicing it. I loved the fish and shellfish one but the cooking ones are the best and when They add what you can put with it makes it better just like this one. please make more ;-;
Came here for this comment! I agree - a slight tutorial and idea is better than just showing us the cut
This takes me back straight to lovely evenings in Bologna, feasting with friends on many of those delicacies and having some delicious wine - and to Madrid, where loads of jamòn was on offer and I sampled them all. Soooo good. And I wholeheartedly agree: enjoy with a side of nothing at all. Sigh….
this video was incredibly pleasant to watch, the editing, the music and especially the passion in his voice. this video has now sparked a passion for charcuterie within me.
I love this channel because there's always a lot of Italian food in their videos!
Saluti dall' Italia, siete fantastici!
Ma che fantastici che va a dire che la 'nduja è spagnola, che si mette l'olio sul prosciutto e che una una mortadella pallida come un cadavere
È stato abbastanza bravo, vero che la mortadella era pallida e poi non puoi dire 'nduja spagnola e cacciatore (da me si dice così) francese, però nel complesso e negli abbinamenti mi è piaciuto.
I love the way he's able to make every meat feel so different and unique by just making simple pairings with them. I'd want this guy at a cocktail party lol
I just started working at an Italian grocery deli. Most of these meats, especially the prosciutto and mortedella are the most unique kinds of meat. Prosciutto is one of those meats that you need to handle with care to get a perfect slice
Stoked to see Eli Cairo again! Of all the talented people you have on he is my favourite.
This guy look cool and chill
I absolutely love how passionate this guy is. He'd really enjoy a visit to our proper european slavic celebrations of all kinds, we love stuff exactly like this and have all grown up on it!
His passion for what he does is truly indescribable, what respect I have for him.
cup of tea, toasted bread with butter and cured meats, memories of my childhood
Just a note: Nduja is not Spanish, it is originally from Calabria, Italy.
Very nice video btw.
I can see why he made the mistake of say that its from Spain since its similar to sobrasada which is indeed from spain
@@EspaWK we have sobrasada (soppressata) in Italy too. Many kinds of meat (food in general) are common both in Spain and southern Italy since Spain ruled the two Sicilies kingdom for hundreds of years
@@lucabrandalesi1265 Nduja is more like a spicy sobrasada. Soppressata would have its equivalent in the Spanish salchichón (there are many kinds). The fact that pimentón (smoked paprika) was being produced in Spain with peppers brought from the Spanish American territories, explains the fact that in the South of Italy (as you said, formerly ruled by the Kingdom of Aragon for centuries) it is more common to find red, spicy or not, charcuterie just like there is in all Spain.
Bravo fratm
Best video I ever watched, it featured the gabagool twice. Someone call Paulie! He’s gonna love this!
To 21:20 - Landrauchschinken (geräuchertes) is NOT from switzerland, but southern germany or austria. (hence the name "schwarzwälder", thats a forrest in baden-würtemberg)
and while it is still very tasty when sliced thinly, it's traditionally cut into sticks and eaten alongside some hearthy dark bread with butter.
Still, this is a well researched video and definitely a good first step for people new to this stuff.
I have never seen sticks (maybe regional thing). We would eat it most often with Pumpernickel (black bread) and some butter. And it is mostly in thinly sliced sheets. It definitly is not paired with some cheese salad. This would take away from the delicate flavors.
I’m italian and i love the passion that this man puts in our food, he deserves italian citizienship
im always excited when a new video comes out about things I've never heard of. they always sound and look so good.
I love watching people do and talk about their passion.
So... when will we have the collab between these professionals and having an educational and sophisticated dinner party tutorial?
These flavor combos sound insane!! I’m so inspired.
Yes my plan of becoming the queen of charcuterie boards is moving forward
He having a time of his life eating and talking about something he love 💯🔥
Tips for jamón from a Spanish friend. Use sourdough bread lightly toasted with a grated(pushed on) a tomato and a garlic then put on jamón.
For mortadela my favorite, use greek bread with cream cheese and mortadela. Delicious
my grandma has a fig tree in her garden on the foothills of Mount Etna. The salami, fig and pistachio has fed me for countless of summers. That combo is simply unbeatable. Hit the nail on the head
Elias is becoming a superstar, love it
He seems like he’d be a super cool friend to hangout with
Hey. as a hard of hearing person, it sure would be nice if you added subtitles to your videos. I'd really appriciate it if you did. Some of your chefs have accents of different places and it dampens my ability to understand them. I love your videos though so keep up the good work please!
I'm not hard of hearing, but subtitles help me focus on the video. TH-cam's auto-generated captions are good, but they aren't perfect. Videos would be much better off with human-provided captions.
@@Zuraneve still dont get why youtube removed community subtitles
@@shinsha_ basically they cite low usage and issues with spam/abuse. Though, by removing Community Captions, they’re failing to provide equal access to the Deaf/HoH community because the error rate of auto-captioning services are quite high.
All of these not only look amazing, but you can tell that they are expertly made compared to most store-bought counterparts. I'm salivating🤣
You learn something new everyday
THANK YOU for not being spanish and speak better about jamón than about prosciuto. Deeply touching.
I have an uncle who in Spain was a butcher and would often cut jamón ibérico for a restaurant, it’s truly a delicate art when done right
Love the video, I share with him a vivid passion for charcuterie, also being from Italy really gives you a nice perspective on sausages, cheese kinds and such, if you come from a small town like me, there is an adjective for farmer-made/homemade products which are always the best, we call those “paesani (paesano/a in sing. form)”
I have to say that as far as I know Nduja is a really characteristic Calabrian product which they are very proud of and it resembles the Sobrassada but it is not originary of Spain and they are two separate things, anyway nice work and keep up the content!💪🏻
THIS. This is what dreams are made of. Drooling throughout this whole video 🤤
I want to see a crossover with all the experts and have them make a 3 course meal
The amount of respect and love this gentleman has is awesome
I would keep munching the whole day if was in this job 😂
It is common to confuse it, but just to clarify... 'nduja is made in Calabria, and it hasn't Spanish origin. The sausage you were talking about is "Soppressata", that is completely different... And despite the shape of the 'nduja recalls a sausage, it isn't. 'Nduja is made of a bit of meat, fats(most part) and red chili. Anyway, Great video!!!
That’s just like not true at all
swiss person here: didn't know how much of a role these pork meats play here. I literally know most of these and probably tried a good part of it and some regularly.
The fact that prosciutto is served with melon is mind blowing. I have never heard of that before
Prosciutto, melon and mozzarella on a hot summer day and a glass of red wine 🍷. Try it and you'll thank me
In italy is a classic appetizer
Just had it with cantaloupe and can report it is pretty good!
As Italian I'm not a big fan of it, but some people loves it so go give it a try
but not with olive oil like in the video, only prosciutto and melon
I love how he shows the same passion for every type of meat and specifically the cheaper and more affordable ones.
Great video but Nduja is from Calabria Italy, and they are very proud of their regional products.
prosciutto and cantaloupe is one of the most delicious things i’ve ever eaten 🤤
Prosciutto is the best! Hands down!
Cheers from San Diego California
You're video are so awesome. I miss so much Jamon. The last time I tried ithis when I was in Spain with my family 5 years ago. Sitting in the mountains, I ate jamon with olive oil and toasted bread. And it was an unforgettable taste. I can't travel now because of a government I didn't vote for. and now this state is considered by many people as an accomplice of the aggressor in the war. I am ready to give everything to go back to those times and sit in the mountains and eat jamon with olive oil and fried bread.
P. S.: Thanks for the useful video. Keep up the good work😇 Pease and goodnes.
Viva Belarus! Glory to Ukraine!
Something akin to pork liver mousse is what most Swedish people consider to be THE paté! It's the type of thing that you either hate or love, here. My family loves it, even my father, who HATES liver in any other context. It's an everyday sandwich spread here.
absolutely amazing ,loved the guy, he is so generous at 21:15 ❤❤
Many of the cured salami can be sliced to different thicknesses based on how strong you want the flavor - the thinner, the more flavor for a given amount of salami.
You can use this to adjust to match your matching cheese, bread, or cracker.
Edit: I just sliced some California salami (a relatively mild cured salami with peppercorns) at around 3mm thick, and the flavor is intense, but emphasizes a different part of the flavor than when sliced at 1mm thick. The flavor you experience is quite different at the 2 thicknesses. Both are quite good, but I grew up with this salami sliced thick, so I prefer that flavor.
As someone who was born and grew up in Emilia Romagna. Prosciutto will always have a special place in my heart ❤❤
me, vegetarian for 7 years: yes what a delight i have a half hour to learn about meat
I love cured meats. I love meat in general. This is the greatest video ever to grace the cesspool that is TH-cam.
He looks like the kind of guy to wear that kind of hat lol
His price point videos were great. So glad you gave him another platform to gush about different meats.
My mouth is watering, but nduja is not Spanish it's italian from Calabria; the iberic have something similar 😉 keep making these yummy vids! ❤
This makes me happy. Cheese and meats are the basic component of happiness
in my 19 years of living in Italy never have I ever seen a mortadella uglier than the one you have shown.
color completely wrong fat nonexistent
Fan girl chilling on a Sunday evening after work salivating and loving this soooooo much.
Love how he went from morning coffee to beer in like 3 minutes😂
I know right ! The morning beer usually comes before coffee.
My guy, I’m a fellow Sicilian and this is heaven for me to see
Great video and it's clear that he's really qualified for this video but two things Need to be pointed out, that Mortadella did not look very good, real mortadella has a brighter pink color and it's usually made in a lot bigger shape, but pistachios and peppercorns are accurate and also 'Nduja is not spanish, they have something similar called Sobrassada (funny how it sounds similar to Soppressata, another italian type of deli meat) and among other things it has paprika in it, real 'Nduja is from Calabria, South italy, and it only has pork and spicy Peppers from Calabria still and it's usually ate on a crouton and melted o something similar to a fondue set but smaller and made from Terracotta (search for scalda 'Nduja and you'll see)
Yeah that mortadella looked wierd af
0:23: 🍖 Guide to preparing and serving various types of charcuterie, focusing on dry cured meats like prosciutto, with a simple yet flavorful approach.
4:46: 🔪 Mastering the Art of Meat Slicing: Tips for Perfect Cuts and Presentation
9:08: 🍳 A demonstration of preparing a classic breakfast sandwich using pork roll, American cheese, and eggs, with tips on slicing and cooking the meat.
13:45: 🍖 Expert tips on slicing different types of salami and pairing it with cheese, showcasing the beauty of live molds in salami making.
17:39: 🍖 Exploring the art of slicing various meats and cheeses, highlighting sustainable farming practices and flavor pairings.
21:52: 🍖 Tips for preparing and serving various types of meat, including a rich and flavorful piece, with a delicious salad.
26:35: 🍖 The process of making pork liver mousse and pate, including the importance of texture and flavor, as well as the use of lard for preservation.
Recapped using Tammy AI
Now I have the knowledge to prepare an Every-Meat Burrito!
From Jim Bros Burritos.
I don’t know anything about charcuterie, cured meat or actually good deli meat (they’re not very popular in Hawaii) but it’s cool to learn about and I know my dad likes it a lot. I can appreciate using quality and simplicity to make a certain ingredient shine.
So it’s awesome to learn about not just the flavor but on nice ways to serve and the ideal cut! I’m def going to poke around to see if I can find some of the cuts here with cheese to eat with the family. :D
Honestly, hearing anyone explain a profession that they love and are passionate about makes it fun to listen to.
This guy clearly has somewhat of a passion for italian meats and everything looked delicious and autentic (really appreciate the inclusion of nduja, wich is not that well know outside of italy) but man, that mortadella looked bad
Finally someone else says it
I wouldn't touch it with a finger, ew
this series has brought drunk me to so much joy but sober me understands why you cant have this kind of content so often. hope yall keep this up tho :)
i did not expect the babybel