Charcutaria – o início

Sabia que a charcutaria surgiu da necessidade de conservação dos alimentos sem os recursos que temos nos dias de hoje?

Dentro deste tema temos uma gama enorme de produtos, como os embutidos curados, defumados, frescos, as peças inteiras salgadas, fermentadas, ou seja, temos os salames, presuntos cru e cozido, linguiças, etc.

O termo é derivado do francês charcuterie – de chair (carne) e cuit (cozida).

Este é um ramo da gastronomia que exige muito mais ciência à habilidade na cozinha. Dentre o processo de produção temos três passos fundamentais: a secagem, a cura e a defumação que para  o chef e pesquisador Mario Portella são definidos como:

“A secagem é o método mais antigo que se tem conhecimento e, hoje em dia, é utilizado de forma natural ou mecânica, variando conforme a região. Como o próprio nome diz, o processo se resume na secagem da matéria prima através do vento, no qual sua velocidade é fundamental para uma secagem uniforme.

O processo de cura é, resumidamente, a desidratação da carne, através da qual se elimina seu líquido (mioglobina) e seu oxigênio (hemoglobina), por meio destas etapas de climatização e umidade controlada. Esses dois fatores são fundamentais, pois, além de eliminarem algumas bactérias que são mortais, como E.coli e Butolismo, trazem textura e sabor ao alimento. Entre os produtos mais conhecidos derivados desse processo está o presunto cru, tradicional na Região de Parma na Itália.

Já a defumação elimina as bactérias presentes na carne através da fumaça e, de certa forma, “veda“ a matéria prima, tornando-a impermeável, aumentando seu flavour e sua vida de prateleira.”

Charcutaria é uma excelente forma de montar uma entrada elegante para receber os amigos.

Podemos dividir a charcutaria em seis grandes categorias: preparações cruas, preparações cozidas (presuntos e lombos cozidos), salsichas, salsichões, salsichas tradicionais e conservas e isso retomaremos em outro post!

Até lá….

imagens ilustrativas



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