These days, it seems everyone has gotten on “board” (literally and figuratively) with the charcuterie trend. Charcuterie (pronounced: shar-koo-tuh-ree) refers to a branch of cooking that is devoted to prepared meat products like ham, sausage, bacon or other pork products.
The term Charcuterie is derived from the French words for flesh (chair) and cooked (cuit). In fifteenth century France, the word was used to describe shops that sold products made from pork. A person who prepares charcuterie is called a charcutier. A traditional French charcuterie platter might consist of not just pork products, but various types of cured meats, pate, bread/baguette, cheese, cornichons, and stoneground mustard. Today, however, the traditions has been borrowed and modified.
The beauty of charcuterie is in its simplicity – It is entirely customizable; it can be an appetizer or a meal. It can be made any time of year and for any occasion. It is easy to assemble and when done right, a charcuterie board is an impressive sight.
When designing a charcuterie board, I prefer to focus on quality over quantity. Many items can be food at your local specialty shops or high-end grocery stores. Generally speaking, you should purchase about 2 ounces of food per person if you are serving charcuterie as an appetizer or about 4 to 5 ounces per person if you are serving it as the meal itself.
The focal point of most boards is the meat and cheese. I like to choose a variety of flavors and textures. Mix it up! Pair a smooth pate and some sliced salami with a creamy brie and a funky blue cheese.
Once the basics are in place, I focus on complimentary flavors. Add something crunchy (baguette, crackers, mixed nuts, etc.), something sweet (dried fruits, sweet pepper relish, etc.), something spicy or smoky (stone ground mustard, grilled vegetables, etc.). Assemble these items around your meat and cheese and place any sauces or relishes in small bowls or ramekins.
For a finishing touch, I prefer to drizzle the meat and chees with extra virgin olive oil and sprinkle them with fresh ground pepper for added texture and flavor. I snip some fresh herbs (rosemary, mint, thyme, etc.) or edible flowers from my garden and place them on the board for decoration.
When it comes to charcuterie, tradition is as important as innovation, so serve it with your favorite wine. Due to the wide variety of flavors on each board, you really can’t go wrong with a red or a white. I prefer a complex Cava or a Rose, but the choice is yours.
(photo via Trevor Holman Photography)
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