Charcuterie might be rooted in tradition, but there’s nothing old-fashioned about it. In Europe, it’s been around for centuries—perfected through patience, skill, and a serious focus on flavour. Today, the tradition feels as relevant — and as stylish — as ever. Saucisson, hams, pâtés, terrines, and more still deliver big on flavour, with a flair that never goes out of style.
This tradition is also crossing continents and arriving in Korea: to collide with bold heat of Korean food culture and the stylish dining scene. That’s where things get exciting.
But first, what does Charcuterie mean?
Charcuterie, derived from the French words chair (meat) and cuit (cooked), encompasses a large variety of prepared meat products, including sausages, pâtés, terrines, and cured meats. Perfected through traditional methods, these products are all about taste, playful textures, regional specialities and endless pairings.
Click here to discover all the different and delicious in their own way charcuterie products.
Charcuterie Meets Asia: Unexpected Pairings
If you’re culinary open-minded, get ready: European charcuterie meets Korea’s spice, creating pairings that are unexpected and unforgettable.
Saucisson Sec + Kimchi
How about a rich and spicy Saucisson Sec with Kimchi? The spicy and tangy notes of the fermented kimchi pair wonderfully with the savoury depth of saucisson sec.
Cured Ham + Gujeolpan
Loving all those cured meats? Then try cured ham with Gujeolpan and make the 9 ingredients of Gujeolpan the perfect 10 with cured ham! The delicate flavour of European cured ham complements perfectly the variety of textures and tastes in this traditional Korean dish.
Rillettes Ssam & Andouillette BBQ
Want to add a twist to your BBQ? You can’t miss Rilletes Ssam (Lettuce wraps) and Andouillette with Samgyeopsal. First, spread rillettes onto a fresh and crunchy lettuce leaf with a touch of ssamjang and you’ll have a deliciously balanced fusion of French and Korean flavours. If you’re feeling bold, try adding a piece of smoky Andouillette and a perfectly grilled piece of pork belly to your ssam and boom! An explosion of flavour in your mouth.
Pâté + Kkakdugi
Looking for a new banchan? An innovative anju? Look no more and combine pâté with kkakdugi. The hearty, rustic pâté pairs well with the crunchy and spicy kkakdugi, adding a soft and smooth texture to the fresh and juicy fermented radish.
Pair with a light red wine, a crisp white, or keep it local with chilled soju or even a Korean beer. Either way, charcuterie loves good company. In all corners of Korea, European charcuterie can find its place in kitchens, gatherings, and dining tables.
