Piller's Fine Foods

Piller's Fine Foods

November 11, 2014 07:00 ET

REPEAT: 5 Pairing Tips for the Perfect Charcuterie Platter from Piller's

WATERLOO, ONTARIO--(Marketwired - Nov. 11, 2014) -

Editor's Note: There are two photos associated with this press release.

The charcuterie platter, combining artisanal charcuterie meats with cheese, bread, and some fruit and spreads, is a hot item in Canadian restaurants these days. And such fare will absolutely spoil your special holiday guests at home as a perfect appetizer, finger food dish, or even a light meal.

But what pairs well with what charcuterie meat is a bit of a taste bud twister. Television personality Chef D, who is also the corporate chef for Piller's Fine Foods in Waterloo, Ontario, recommends the following elements for the perfect charcuterie platter.

"Aged cheddars, three to seven years old, go well with salamis," he explains, "as do triple cream brie and raw milk goat cheese. And one of my favourites is the Piller's Charcuterie Westphalian Ham (one of three new, hand-crafted artisanal meats offered by the company), wrapped around parmesan cheese."

In terms of breads to pair with the charcuterie meats, Chef D recommends using "whole wheat, seven-grain or sun dried tomato flat breads, or savoury crisps."

He notes that locally made wines go particularly well with the artisanal meats, and that "chardonnays pair amazingly well because they are aged in oak and this brings out the smoky flavours of the meats."

"For red wine, the light acid and peppery flavour of Pinot Noir pairs well with the savouriness of the meats, and for beer, pale ale is fantastic," he enthuses.

Chef D also suggests adding some colour and flavour to the platter with red and green grapes, walnuts, tomato-chili or roasted red pepper spreads, and honey as an innovative garnish. One final suggestion is to serve the spread on a unique platter, and that charcuterie boards made from old wine barrels are a very nice touch.

Piller's Fine Foods has launched three new charcuterie meats: Piller's Charcuterie Alpen Salami, Piller's Charcuterie Cervelat Salami, and Piller's Charcuterie Westphalian Ham.

"We have watched this charcuterie trend closely and are responding with this new line," says Rita Weigel, Director of Marketing, Piller's Fine Foods. "In fact, sales of charcuterie meats have exploded in Canada recently with double-digit growth and we are reflecting that huge trend. In many ways, it is a return our traditional European roots."

The new line of Piller's charcuterie meats has a suggested retail price of about $6.99 and is available at major grocery stores.

Chef D's charcuterie platter pairing tips at a glance:

Meats:

  • Dry-cured salamis, like Piller's Charcuterie Alpen or Cervelat salami
  • Piller's Charcuterie Westphalian Ham

Cheeses:

  • Aged cheddars, three to seven years old, complement dry-cured salamis
  • Triple cream brie and raw milk goat cheese also go well
  • Westphalian Ham (one of three new hand-crafted artisanal meats from Piller's) wraps nicely around parmesan cheese

Breads:

  • Whole wheat, seven-grain, or sun dried tomato flat breads
  • Savoury crisps

Wines:

  • Chardonnays pair amazingly well because they are aged in oak and this brings out the smoky, savoury flavours of the meats
  • The light acid and peppery flavour of Pinot Noir pairs well with the savouriness of the meats

Beer:

  • Pale ale

Other:

  • Red and green grapes
  • Walnuts
  • Spreads with flavours like Tomato-Chili Jam and Roasted Red Pepper
  • Honey, a newly popular garnish for every charcuterie platter

About Piller's Fine Foods

Piller's Fine Foods is one of Canada's leading manufacturers of specialty European deli meats with more than 600 employees. Its corporate headquarters, production plant and distribution centre are located in Waterloo, Ontario, with operations in Brantford, Toronto and Arthur, ON.

It was founded in 1957 in Waterloo by Wilhelm Huber using family recipes, quality ingredients, and traditional European sausage-making methods. From those humble beginnings, Piller's has become one of North America's largest producers of European sausages and deli meats, famous for award-winning products such as Black Forest ham and air-dried salamis. To this day, after five generations of sausage makers, Piller's still uses the same natural aging, curing, and smoking process that had customers lining up outside Wilhelm Huber's butcher shop more than 50 years ago.

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