At Khéma, we have wrapped up the traditions and knowledge that come from 100s of years of practice to provide you with some of the finest charcuterie available in Cambodia, and we prepare much of it in our own kitchens.
According to renowned food writer Jane Grigson, European civilisation was founded on the pig. And much of that is down to a happy coincidence of the liberation of trades in post-Revolutionary France, and the English development of a new kind of pig — a cross between Europe’s lean and long-legged pigs with a stockier Chinese breed — whose short-legged, fat-rich body created an ideal combination (for charcutiers and food lovers at least, though not so much for the pig itself, which was deemed ideal if it was “too fat to walk more than 100 yards”).
France’s Revolution not only led to the disbanding of the guilds that had so strictly defined who could prepare and sell specific foods, it also unleashed a lot of trained cooks whose former employers had unfortunately lost their heads. The lines between the traiteur, charcutier and the now largely lost trade of tripier started to melt away and they found new avenues in France’s burgeoning restaurant scene and the development of a newly monnied middle class.
This heady combination of a rich resource, unleashed creativity and a hungry market is one of the reasons French charcuterie is still, more than 200 years later, the sine qua non for real meat lovers all over the world.
Here at Khéma, you’ll find everyday staples such as our delicious House-made Ham or rich and crumbly Paté de Campagne (exquisite with a few slices of baguette and a pickle or two). If you’d like to take it to the next level, there’s our Paté baked in a Pastry Crust, and if you prefer something a little smoother, why not try out our Liver Mousse (made with chicken, not pig), or for really special occasions (such as Father’s Day!), then sink your teeth into the velvet luxury of our House-made Foie Gras Confit.
Naturally, we make sausages too. From the meaty Chipolata, to the lightly spiced Toulouse or a lavishly spiced Merguez. For something that feels infinitely more decadent, Black Pudding should never be resisted. Made from a combination of pig’s blood, onion, cream and spices, this delicious sausage is more than likely the reason it was ever necessary to invent the word “luscious”. It’s a simple but utterly delicious treat!
This is just a taster of the treats that we have to offer from our Khéma Charcuterie range, including a selection of the world’s favourite preserved meats such as Jambon de Bayonne, Mortadella, and Ibaiama Ham. Of course, you can always leave all of the preparation to us, and drop in for one of Khéma’s renowned Charcuterie Platters (just $18++). What better way to show your appreciation for your father…?
