Housemade Charcuterie Plate: 3 Pairings

Table Mates by | Nov 2016 | Issue #118
Photo by Nick Viau

At Garde de la Mer, a seafood and cocktail bar in Providence, R.I., charcuterie chef Pete Cacace chooses a selection from the housemade charcuterie menu, including the Duck Liver Mousse “Twinkie” (a mousse of cured duck livers pureed with eggs and rendered pork fat piped into an orange and olive oil cake), Pork Coppa (cut from the upper part of the shoulder, the meat is cured for 10 days, and rolled in a spice rub), and Lamb Salami Cotto (slow roasted lamb seasoned with herbs and spices), served with Revival IPA mustard, local honey, housemade pickles and grilled focaccia. Director of operations Jeffrey Mancinho suggests a pairing for each.

Burnsider Pale Ale | 5.5% ABV
Revival Brewing Co.
This unfiltered ale’s citrusy hops and slightly biscuity malt highlight the Twinkie’s creamy and sweet qualities, while cleansing the palate for the next bite. Following a caramely and silky start, which adds dimension to the Twinkie’s decadence, the underlying hops evolve into a dry and bitter finish, promoting complexity and contrast.

Midas Touch Ancient Ale | 9.0% ABV
Dogfish Head Craft Brewery
Notes of saffron in this amber-colored ale play off the Mediterranean spices rolled into the Coppa. The fennel, smoked paprika, and crushed red pepper in this dry-aged sausage provide a delicious balance of flavors, while the beer’s notes of honey complement the drizzle of Rhode Island honey added to the charcuterie board.

La Saison √225 | 5.0% ABV
Brasserie BFM
The coarse black pepper in the housemade salami Cotto brings out the bright citrus and pepper notes in the Saison. Together with the slight tang of the housemade pickle accoutrement, the beer adds complementary flavors of oak and green apples.