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14 Underrated Charcuterie Cuts To Track Down And Add To Your Boards

If you haven’t heard of charcuterie by now, it’s probably already at your local gastropub, ready for you to give it a try. The cured meat craze has swept across the country in recent years, to the point where most trendy establishments have at least one or two boards on their menus.

Whether you pair them with quality cheeses and wine or just eat the meats by themselves, it’s poppin’ to be popping a few slices into your mouth prior to the entree.

So far, the most common and ubiquitous charcuterie we’re seeing include salamis and prosciuttos, both of which are delicious in their own rights. There is, however, a whole host of other cooked and cured meats that can be featured on these platters, meats that even those with basic knowledge of charcuterie have yet to witness.

Whether you’re building your own at the nearby butcher shop, or have the opportunity to select some unique cuts on the menu, these are a few different charcuterie you should track down. More than just edgy meats that nobody around you has tried, these cuts are treats as delectable as advertised, or in some cases, even more so.

Coppa di Testa

Not many butchers or meat shops make their own coppa di testa anymore, but those that do, make it a real treat. According to partner Steve Sabicer of Jonathan Gold-renowned Electric City Butcher, it is made by rolling up and cooking an entire deboned pig’s head sous vide-style in Italian spices. You can individually taste each part: the soft and fatty jowl, the gelatinous ear, the tender tongue, and even the snout. It is sliced paper-thin, but each sliver comes with a unique variety of tastes and textures.


“Sremska” is actually just the Serbian name for sausage, and is not assigned to a particularly special cut. According to meat expert Claudiu Giorgioni from Orange County’s Goodies in the Pantry, the sausage is traditionally smoked and dried. Made with pork and beef, it is seasoned with salt, pepper, garlic, and paprika, which gives the meat a bright red hue.


This is a jerky-like charcuterie you may want to get ready to start seeing everywhere. Industry experts have been naming biltong as one of the popular items to watch for this year as dried meat snacks grow in popularity. Hailing from Southern Africa, Biltong is cured then air-dried before being sliced paper thin. There’s a special machine used to get it to the right thickness, and it should melt in your mouth when you place a slice on your tongue.

Game Meat Pastrami

We all know beef as the meat of choice for pastrami, but that does not mean other animals can be cured and smoked in a similar fashion. At Goodies in the Pantry, for example, Giorgioni will make pastrami out of just about anything: Pork tenderloin, rabbit, goose, venison, and even antelope, which you can see pictured above.


Prosciutto speck shares a lot of similarities with its more famous cousin, prosciutto di parma. Both are salted, spiced and cured for a long period of time, and both come from pork legs. Unlike prosciutto di parma, however, speck goes through a smoking process, which imparts a different flavor and texture to the meat. It also predominantly comes from the top round of the pork hind leg, whereas prosciutto is usually a whole one.


Widely popular in Spain, lomo is air-cured pork tenderloin. It can be done with or without the thick cap of fat you see in the one pictured above, which adds loads of flavor and creaminess to the meat. If you’re in Spain and looking for a cured meat feast, this is a tasty, budget-friendly alternative to jamon iberico, even if the lomo is made from Iberian pigs itself.


There’s several ways to spell this spicy beef sausage, including sudzuka, sujuk, sucuk, and others. Popular across the Middle East and Balkans regions, its cumin, garlic, and red pepper are the predominant flavors you’ll find no matter where you are tasting sujuk. It tends to be dried for several weeks before being sold, and is especially good on flatbreads like lahmajoun.


Culatello is known by many as the “king of cured meats” because of its intense flavor and the process it goes through. A pork’s hind leg (the same used to make prosciutto) is deboned, netted, and cured for at least a year before being softened in wine for a couple of days. It is produced exclusively in the flatlands north of Parma, Italy.


This looks like the salami we’re used to, but is much more regional and not as well known here in the United States, where Genovese salami is more common. Finocchiona is native to Tuscany, and gets its exclusive name and flavor from being cured with fennel seeds. Their aromatic fragrance adds a punch to the salami you will not get from other variants.


Photo courtesy of Claudio Gonzalez

This is another generalistic term for “sausage” that can be applied to variants from Vienna, Romania, Hungary, and other places. Typically, this type of sausage is smoked and can then be served boiled or grilled. The spices vary by region, according to Giorgioni, who says that while Romanians typically use a lot more garlic, you may find a lot more hot paprika in Hungarian virsli.

Salumi Rosa

You’ll be hard-pressed to find this cut (pictured in the bottom part of the above platter) outside of Bologna, Italy. The city’s signature charcuterie is made in a style similar to mortadella, but only the pork shoulder meat is ground. Lard is “marbled” into the cut before it’s cooked, giving it the effect of an almost checkered sliver of meat. It’s best eaten thinly sliced with a good loaf of bread.

Eastern Prosciutto

Photo courtesy of Claudio Gonzalez

This specifically refers to prosciutto made in parts of Eastern Europe, since the process differs a little bit from Italy. Both are whole, salted pork hind legs, but in Eastern Europe the entire leg is also smoked, making it less salty than the Italian counterpart.

Liver Mousse

Liver mousse is technically charcuterie because the term refers to cold cooked meats. As such, pates like this can be commonly found in butcher and charcuterie shops all over the U.S. The key to cooking these is to seal the top with a layer of animal fat, almost like natural Tupperware. It is then baked in a water bath, bain-marie style, to keep the temperature even and prevent parts of the mousse from overcooking.


Hidden Inside This Restaurant Is A Spam Speakeasy


On one of our recent food adventures, fellow Foodbeast Reach and I were scoping out this bar that served 11 different flavors of bacon. Cool, right? You’ll hear more about from him soon.

Located inside Saint Marc in Huntington Beach, CA, the bar served actually served a bacon-heavy menu. It was beautiful. As my managing editor and I were munching down on apple pie-flavored bacon, yes apple-pie bacon, a man approached our table.

The CEO of Saint Marc, Mac Gregory, asked us if we wanted to see the speakeasy.

He quietly added:

The menu’s entirely Spam.

Our eyes immediately lit up.

Speakeasies were growing more and more in popularity these days, but this is the only one we’d ever heard of that served a Spam menu. We were intrigued.

We were led to a book shelf at the corner of the restaurant. Mac swung the door open and we walked into the speakeasy known as The Blind Pig.

While the speakeasy itself wasn’t open during the hours of our visit, he gave us a rundown of how to get your foot in the door.


Guests first have to go to the Saint Marc website under the #LFTP (Let’s Find The Pig) tab and make a reservation. They then are given coordinates to the speakeasy.

Each party gets only 1 hour to enjoy the Blind Pig. However, if you choose to buy a bottle, your time will be extended. Unfinished bottles of liquor from regular customers are stored in the speakeasy walls, where they can return to at another date to finish.

As the staff rolled out the spam menu, we asked them to crack a window for some decent photos. Completely the opposite ambience of a speakeasy, but great for food porn.

Here’s what we were working with:

Spam Fries


Spam & Orange Lettuce Wraps


Spam Mousse


Corn and Spam Fritters


As we finished the food and said our goodbyes, our hearts felt a little lighter knowing a place like this existed somewhere in Orange County. Definitely going to come back when during speakeasy hours. Because we’d love to have a couple drinks and a mouthful of Spam.


Filipino Chef Unleashes $100 24-Karat Gold Donut on the World

A New York chef is selling golden donuts for $100 apiece.

Björn Delacruz sells the 24-karat gold-leafed donuts at Williamsburg, Brooklyn’s Manila Social Club restaurant, where he is executive chef, reports Forbes.

Delacruz’s $100 donuts gained a degree of internet infamy after uploading a picture of his creation to Instagram and then through a First We Feast profile.


The donuts, which can bought for $1,000 per dozen, are made by hand. Delacruz uses pâte à choux, a typical pastry dough, made from purple ube flour. Purple ube is purple yam from the Philippines, where he was born.

After he fries the doughnuts, he fills them with purple ube mousse and Cristal jelly. He then glazes the doughnuts and covers them in gold leaf.

“The reason I chose Cristal over another type of champagne is because Cristal has really great honey notes which goes great with ube (purple yam),” he told First We Feast. “For me, it’s shiny and it’s golden, but it comes together to create a really great doughnut, as crazy as that sounds. There was a time when I was eating this doughnut while drinking Cristal, and I was like, ‘Oh, this is a great combo!’”


All of the ingredients come together to create a golden, flaky doughnut with a creamy, purple filling.

Delacruz says he made 20 deliveries of golden doughnuts last Friday to mostly customers purchasing a single doughnut each, with some ordering a full dozen. He says most people who buy his doughnuts want them for a special occasion, like birthdays and proposals.

“People like to celebrate their loved ones in an extreme fashion. They want to do something bordering on ridiculous. They do something with complete passion,”Delacruz told Forbes. “This wasn’t meant to be a big money maker, it was meant to celebrate.”

Written by Editorial Staff, NextShark


Bobsled Brownie Flavor is Back at Baskin Robbins

Baskin Robbins Bobsled Brownie Ice Cream

Bobsled Brownie is Back! During the month of December ice cream lovers can once again enjoy the combination of butter caramel ice cream, chocolate chip blondie brownie, milk chocolate mousse ice cream and a fudge crackle ribbon. The latest Baskin Robbins flavor of the month was originally inspired by the gold-medal winning performance of Jill Bakken and Vonetta Flowers in the two-woman bobsled at the 2002 Salt Lake City Winter Olympic Games. Bakken and Flowers were originally coined as the 2nd-best US team entering the competition but in the end proved to be victorious. U-S-A.




JELL-O Introduces Health-Conscious “Mousse Temptations”

Touted as a sugar-free indulgence, JELL-O‘s latest pudding product includes a line of 60-calorie Mousse cups. Intrigued? Advertised as the “Naughty Taste”, the Mousse comes in 4 flavors, including: Chocolate Mint Sensation, Caramel Creme, Dark Chocolate Decadence, and Chocolate Decadence. Love chocolate, love texture, but hate calories? Looks like JELL-O has you covered. Good game.


Craving: Birthday Coconut Mousse Cake

Today is my 22nd birthday, and although I probably won’t have any cake, I can still crave some right? This fresh coconut mousse cake would do just nicely. Hand shaved coconut on top of a cream cheese mousse style frosting all covering a vanilla cake, sounds absolutely amazing. (Thx Lisacooking)