Why is it called Butcher Cut?
Peppercorns are the small, dried berries of the Piper nigrum plant, which are used as a spice. They are typically ground into a powder before being used in cooking, but can also be used whole.
When they are whole instead of grinding them into powder they can be “Butcher Cut” this mean it is a more coarse cut of the pepper! Coarse ground pepper is a type of pepper that has been ground into larger, more uneven pieces, rather than being finely ground into a powder. Coarse ground pepper is often used in recipes where the texture of the pepper is desired, such as in marinades, rubs, and salad dressings. It can also be used as a finishing touch on top of dishes like soups and roasted meats, where it adds a burst of flavor and a slightly crunchy texture. Coarse ground pepper is typically spicier and more pungent than fine ground pepper, and has a more robust, robust flavor.
What pairs well with Butcher Cut Black Pepper?
Coarse black pepper pairs well with a variety of foods. It is often used in marinades and rubs for meat and poultry, and can also be added to soups, stews, and braises to add depth and complexity to the flavor. Additionally, coarse black pepper is often used as a finishing touch on top of dishes like roasted meats and vegetables, where it adds a burst of flavor and a slightly crunchy texture. Some common dishes that pair well with coarse black pepper include steak, roasted chicken, grilled vegetables, and Caesar salad.
If you like spicing up your meats and poultry check out our garlic salt here too!