While there are principles that some experts agree upon, regenerative agriculture does not have a universal definition.Beekeeping is considered an important aspect of regenerative agriculture for some, while other theories cast beekeeping in a negative light.
Among the murky guidelines, one thing is clear: Without defined regenerative standards, it’s impossible to guarantee that harmful and extractive methods aren’t used. It’s also impossible to educate farmers and beekeepers about such standards if they do not exist.
Boards studded with artisanal ingredients have been trending on social media and at social events over the past several years. You’ll find charcuterie boards, cheese plates, and kitschy candy or snack-based displays labeled #charcuterie.
Charcuterie is defined as a collection of cold, cooked meats. Confit, pâtés, salami, sausage, and bacon are all examples of meats you might find in a charcuterie display. On a charcuterie board, they’re accompanied by cheeses, olives, pickles, and bread or crackers for snacking. And don’t forget the sweet factor. Raw honeycomb brings a balance that’s essential for all of those crunchy, salty, and acidic ingredients.
Fun facts: Similar to wine, the layered flavors of the honeycomb are entirely dependent on the region it is made. Darker honey and darker combs have more intense flavors, while lighter-colored varieties will have a more delicate taste, like Pass the Honey. Fresh honeycomb honey is unfiltered honey, which means there are beautifully complex flavors and textures at play, each waiting to be appreciated by a discerning palate.
The word charcuterie is a term that summons visions of thoughtfully-plated fare and high-end gatherings, much like a plate of hors d'oeuvres or a dainty amuse-bouche, but it’s their accouterments that truly elevate a simple plate of carnivore-centric snacks into a charcuterie board. So, beyond meat, what makes a “perfect” charcuterie assortment? Here are a few tips and tricks to guide you on your culinary path to deliciousness
