Get on Board
Everything you need to know to create your own charcuterie board
The French word, pronounced “shar-koo-tuh-ree,” describes a wide range of meat products, many of which are cured, and it’s a category that is fast growingin the United States. From grocery store shelves to restaurant menus to social media, charcuterie is having a renaissance as the kind of authentic, experiential meal that today’s consumers are yearning for.
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The best charcuterie board excites all the senses!
Here are the basics and the guiding principles for creating an exciting board with thoughtful pairings.
How to Charcuterie
Meat (2-3)
Set the tone. Start with salami (cold cuts or cured meats, including Italian delicacies) as the centerpiece of your board, and build pairings around your hero.
Try something familiar and mild, something spicy (or with a hint of pepper), and a salami you’ve never heard of before.
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Cheese (2-3)
Add a variety of complimentary soft, creamy, and hard cheeses.
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Hard Italian cheeses are great with any salami selection.
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Fresh and earthy cheeses pair perfectly with rustic style salami.
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Aged cheeses highlight peppered salami.
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Color & Crunch (2-3)
A great charcuterie board creates an experience for
ALL the senses. Color for a visual showstopper and crunch texture for an exciting bite.
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Color (think fresh herbs, bright peppers,
uniquely colored fruits). -
Crunch/texture (think crackers, nuts, bread).
Pairs well with spicy meats and will cut through any richness tocleanse your palate for the next bite.
EX: peppers, pickled vegetables, tomatoes, olives, cornichons
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Sweet & Savory (2-3)
Sweet will complement creamy cheeses; Savor the mild salami and enhance the flavors on the board.
EX: fruit pastes, honey, olives