The Art of Tasting — LAKOUM Halal Cured Meats
Unveiling the Richness of Our Products
Tasting ethically certified artisan cured meats is an art to be cultivated. Temperature, slicing, accompaniments: every detail matters to fully reveal the flavors our artisans have patiently developed.
1. The Ideal Temperature
Cold masks aromas. For an optimal experience:
- Dry sausages: Take out 15-20 minutes before tasting
- Veal Coppa: Take out 10-15 minutes before tasting
- Chorizos: Take out 15 minutes before tasting
Room temperature (18-20°C) releases all aromas.
2. The Art of Slicing
The way you slice directly influences the texture and intensity of flavors:
- Thin slices: For sausages and chorizos (2-3mm), they melt in your mouth
- Slight bias: Increases the tasting surface
- Well-sharpened knife: Avoids crushing the cured meat
- Pre-sliced Coppa: Already ready, just arrange it
3. Accompaniments
Enhance without masking:
Breads:
- Sourdough country bread
- Olive bread (with chorizos)
- Brioche bread (with truffle products)
Condiments:
- Old-fashioned mustard
- Pickles
- Fig jam (with coppa)
- Tapenade (with garrigue herbs)
Drinks:
- Premium grape juice
- Artisan mocktails
- Fresh lemonade
- Iced fruit tea
4. Tasting Order
To fully appreciate each product:
- Start with mild flavors (Peppered Coppa, Mild Chorizo)
- Continue with classics (Peppered Sausage)
- Finish with the most intense (Spicy Chorizo, Truffle Sausage)
5. Presentation
- Arrange in a rosette or parallel lines
- Alternate colors and textures
- Leave space between each variety
- Add a few fresh rocket or basil leaves
LAKOUM - Excellence is savored with attention.