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Charcuterie is defined as sausage, ham, cold cuts of meat, pâtés, roulades, terrines, etc. It was developed as a way to preserve meats, before the use of refrigeration. Today, we use this ancient art to add and develop flavor through the use of salt and other spices.
Here at the Inn, we have recently started our own line of charcuterie. From left to right; house-made chorizo, smoked ham hocks, venison lonzino and foie gras torchon. My favorite, the smoked ham hock, is a simple way to add a lot of flavor to a soup, broth or stock. The French lentil soup on our holiday menu is a perfect example of that. The soup is made simply with chicken stock, lentils and two ham hocks. The hocks provide an underlying, delicious smoky flavor, without overpowering the delicate lentils. A close runner-up is the house-made chorizo. Featured on our shrimp & grits, the spicy chorizo balances the creamy grits and luscious Hawaiian blue prawns.
Although making charcuterie is time consuming, the result is well worth the
hard work. I would encourage all to come to the Inn and taste our selection