It was perhaps Ed O’Neill’s character in the popular sitcom Modern Family who said it best. “That’s charcuterie? I’ve been avoiding that on menus for years! They’re killing themselves with that name!”
Although Jay Pritchett is not the most cultured of characters, it is true that charcuterie is not very well known. The word comes from the term chair cuit, or cooked meat. It is both an art and a science. As more people like Pritchett realize how scrumptious this ancient technique can be, charcuterie’s popularity is growing daily.
Charcuterie encompasses any preserved meat, though pork is the most common protein. There are many methods of making a killer charcuterie plate, and most are rather timely. It takes months to allow meats to cure by air drying. This is how you achieve your salamis and hams, although hams can also be brined. There is also cold smoking and dry curing. Dry curing is the direct application of salt to meat, and allowing the protein to sit, packed in salt, for the desired amount of time.
To make a duck prosciutto, for instance, the protein sits in salt in a refrigerator for 48 hours then is rinsed and allowed to sit, refrigerated, for up to three weeks as the product lets itself be preserved.
But, who has time for all of that? Charcuterie is first and foremost an artform, with a high degree of science mixed in. To get it right, one wants to call in the experts, and luckily there are a quite a few places to get grade-A cured meats to spruce up any affair. Ardmore boasts two excellent options, Di Bruno Bros. and Local Wine & Kitchen.
Di Bruno Bros. began as a grocery store in the late 1930s and today is a trusted source for quality gourmet products in Philadelphia. They carry the products of many local artisans, like 1732 Meats.
Owned and operated by Ari Miller, 1732 Meats began with bacon. Miller had long been interested in the art of curing meat, and the bacon he made for his family and friends showed his passion. One day, the right person tried some and the opportunity arose to turn his passion into a business.
Miller has been vending his bacon at the Lansdowne Farmer’s Market since 2013, and has expanded so his bacon is available at Green Aisle Grocery with locations in South and West Philadelphia, Fair Food Farmstand in Reading Terminal Market and soon the beloved Di Bruno Bros.
Miller’s bacon got his foot in the door and allowed him to experiment with other types of curing. His line now includes pancetta, guanciale and lonza. Miller uses only heritage breeds for his product, favoring the Berkshire breed for its exceptional flavor and well-documented history.
You can taste Miller’s products in restaurants like both locations of Osteria, Lolita, The Blue Duck and many more. Trust us—it’s worth it!
Di Bruno Bros. also carries the product of another charcuterie genius: PorcSalt. Owned and operated by Matthew Ridgway, PorcSalt boasts the highest-quality local and sustainable charcuterie, pates and terrines, in the traditions of France and Italy.
Ridgway has been able to bolster his title from charcutier to chef with the opening of his restaurant, The Pass in Rosemont, New Jersey, making his amazing product ever more available.
You can find PorcSalt products in farmers markets like Headhouse Square Market, restaurants up and down the East Coast from New York to DC and retailers like DiBruno Bros.
Though Di Bruno Bros. may be the most famous retailer of charcuterie in Ardmore, it certainly doesn’t stand alone. Local Wine & Kitchen is the hot new spot on the Main Line. The Local opened their doors in August of 2014 with a firm focus on local ingredients.
The relaxed environment is thanks to owner Stefan Gagliano and his extensive passion for exceptional wine and food. Paired with Executive Chef Matt Stebbins’ knowledge of the importance of quality local food, the Local’s menu is off-the-charts creative and innovative.
Though the Local’s menu changes almost daily, the quality remains top-notch, as with all our charcuterie vendors. So next time you’re buying some Hatfield bacon and you notice a label boasting 1732 Meats, don’t hesitate to upgrade. Support your local community and get a face full of delicious doing it.
Photo credits: La Quercia, Di Bruno Bros., Di Bruno Bros., 1732 Meats, Di Bruno Bros. and PorcSalt, respectively.
