Charcuterie

The famous cold cuts board is a guaranteed item in most bars and restaurants, especially those that serve happy hours. Cheeses and hams are the basis of the boards, but many restaurants also include quail eggs, olives, kani and breads. With flavors for all tastes, the cold cuts are good options to enjoy with friends. From north to south of Florianópolis it is possible to find establishments that serve cold meats, but it is in the bars and emporiums that the snack is most successful. In these places, cold cuts are served in the late afternoon and usually accompany beer and a football match, shown on TVs or big screens in bars. Curiosity: Embedded foods were created in a time when there were no refrigerators, making it necessary to preserve meats for longer. The secret is to get all the liquid out of the meat. Ham comes from the Latin Perexuto, which means “deprived of all liquid”. This process also inhibits the growth of bacteria, so meats can be eaten raw. The process consists of filling animal casings with fat and meat and submitting them to the stages of salting, smoking, drying, seasoning and maturation. Harmonization: Cheeses and wines are already established as a perfect pairing. So just pay attention to some tips: Soft cheeses, such as ricotta and goat cheese, go well with light and aromatic white wines, like a Chardonnay. Fresh, rindless cheeses such as mascarpone and mozzarella also go well with white wines, roses and even younger, fresher reds. The harder the cheese, such as Parmesan, the more robust the grape must be, and that's where the reds come in.