"Seacuterie"
Although Google now has "about 27,700 results" for seacuterie, this word doesn't seem to have made it into any of the standard dictionaries yet. But already in 2017, Fine Dining Lovers announced ("Seacuterie, When Salami Rhymes with 'Sea-lami'") that "today’s latest craze is 'seacuterie'", and went on to survey the gastronomical metaphors involved at greater length, e.g.
Markus Glocker's octupus [sic] pastrami at Bâtard in TriBeCa (New York) is unanimously decreed to be a masterpiece which, at first sight, looks like a soppressata, but in actual fact is much more involved. This leads us into deeper waters, where fish, shellfish and mollusc-based dishes are united under the banner of seacuterie which, more often than not, draws inspiration from cold cuts, such as ham, mortadella, sausages, soppressata, n’duja [sic], and cured fatback.
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