Gilles Verot, Nicolas Verot

Workshop: Chopping, Step by Step

Appears in
French Charcuterie at Home: Terrines, Rillettes, Saucisses, & Pâtés En Croûte
French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

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STEP 1 Remove the skin (or rind, for pork), leaving the fat.

STEP 2 Remove bones if necessary.

STEP 3 Using a chef’s knife, slice the meat into thin lengths.

STEP 4 Cut the slices into strips.

STEP 5 Dice the strips into small cubes, about ¼ inch (7 mm) on each side.

Pieces shown at actual size.

© 2024 All rights reserved. Published by Tra.