What charcuterie to accompany raclette?

Raclette is a dish that lets you host people without any hassle. It also gives you the chance to enjoy a good time as a couple, with family or with friends around a generous platter. If this dish appeals to so many people, it's largely thanks to one essential ingredient: charcuterie. The choice of charcuterie determines the success of the raclette, but it's not always easy to find your way among the many options available on the market. Directos.eu gives you some charcuterie options to accompany your raclette.

Traditional charcuterie for freshness and quality

Raclette is a true art that requires a certain knowledge of flavours. It's a mountain dish that combines slices of charcuterie, melted cheese and potatoes. When the combination of all these ingredients is a success, raclette delights the taste buds of food lovers of all ages. Finding the perfect combinations is, however, quite tricky, especially when it comes to charcuterie. The most important thing is to choose strongly flavoured charcuterie that will contrast with the mildness of the cheese and its delicate, pronounced flavours. You can choose traditional charcuterie to accompany your raclette if you don't want to overcomplicate things.

Traditional or artisanal charcuterie includes many very high-quality products that you can use to prepare your raclette. You could, for example, choose plain ham, saucissons, chorizo, bacon, rosette, cured ham, Catalan fuet, garlic fuet...

Traditional charcuterie gives you huge scope for putting together an excellent raclette platter. What's more, each type of meat (pork, duck, poultry, beef...) lets you enjoy the tastes and aromas of typical Catalan charcuterie. Indeed, the meats found in traditional charcuterie pair perfectly with melted cheese and potatoes. You can find all these different products on Directos.eu.

You can also choose from our selection of charcuterie in our special raclette assortment.

Pork-free charcuterie to accompany raclette

Pork is a highly popular meat in France. Nearly 90% of French people regularly eat charcuterie made from pork. This can be explained in several ways, but the main reason is its taste. However, some people avoid eating pork altogether for personal reasons. If that's the case for you, know that there is pork-free charcuterie that's just as tasty and pairs very well with raclette. It comes in several products that will certainly impress you with their unique taste and originality. Pork-free charcuterie includes poultry, beef, duck, or mutton.

To put together your raclette platter with pork-free charcuterie, you could choose cured beef, whole dried duck breast, or saucisson made from pieces of duck breast. You can also add duck and poultry fuet to your raclette. Pork-free charcuterie gives you plenty of options for a rich, well-stocked raclette platter.

You can also choose meats to slice for your raclette dish. There's a very wide choice, including pork tenderloin, pork shoulder, ham knuckles or lomo.

The ideal amount of charcuterie for a generous raclette platter

Charcuterie is one of the main ingredients when enjoying raclette. The amount on the platter depends on everyone's preferences and tastes. However, it's important not to overdo it. Generally, you need around 100 g of charcuterie per person for a generous raclette. To this you add around 250 g of raclette cheese, green salad, gherkins and 400 g of potatoes.

To get an idea of what 100 g of charcuterie looks like, a slice of ham is roughly equivalent to 20 g. As for rosette sausage, it's between 5 and 10 g depending on how thickly it's sliced. With this information, you'll have no trouble preparing your raclette plate exactly as you like it.

Charcuterie and cheese are key ingredients in raclette. It's therefore essential to take great care when choosing them. For a tasty raclette, make sure you choose good-quality charcuterie. This enhances the flavour of this quintessential winter dish. By choosing charcuterie with or without pork, you're sure to satisfy all your guests for your raclette.