Why might a chef use smoked or cured products in winter menus?

Using smoked or cured products in winter menus is particularly appealing because these techniques enhance flavors and add an additional layer of warmth to the dishes. Smoking and curing are methods that impart rich, complex flavors that can evoke a sense of comfort during the colder months. The warming effect can be both literal and emotional; smoked items can remind diners of cozy firesides and hearty meals. This aligns with the typical desire for heartier, richer flavors often sought after in winter cooking.

While cost-reduction, increased presentation value, and the avoidance of perishables might also be considerations for a chef, they do not directly relate to the unique sensory and comforting qualities that smoked or cured products bring to winter menus. Smoked and cured items are recognized for their ability to contribute to the overall taste experience, making them particularly suited for this season's culinary focus.