Charcuterie
“Great charcuterie is a product of receiving whole animals and processing them in-house”
Great charcuterie starts with a skilled butcher who has a deep understanding of specific cuts and how they should be processed. Curtis and his skilled team together have years of experience in Europe and the US making charcuterie using true European techniques. They have created Gwen’s charcuterie program from scratch, building on offerings over time as meats are processed and aged to perfection. These marvelous beauties are all displayed in a glass-enclosed dry-aged and cure room set behind the butcher counter. We are certainly proud of what we do and want our guests and customers to see this for themselves.
Modernizing Tradition
“We respect tradition while also adapting to more sensible modern practices when it makes sense”
Charcuterie is an ancient art with many traditional practices. While we respect many practices that result in a better-tasting product, other unnecessary traditions are better left in the past. For example, unlike the traditional practice, Gwen will not finish its salami with a protective coat of mold. The purpose for the technique dates back to when we would age meats in caves, but modern health codes prohibit this practice. Gwen will omit the addition of mold in the salami-making process, as the process adds a flavor we feel mutes the taste of the cured meat.
While we respect tradition at Gwen, we are also moving food forward to open up new possibilities for age-old techniques. Take me home with you! We can provide you with everything you need to create and serve a beautiful charcuterie board that will rival the best restaurants. The gourmet meat aficionado will suitably be impressed, just add a baguette!
