Charcuterie boards are not only gorgeous, they contain a combination of flavours and nibbles for a simple no-fuss party snack! It’s not difficult to prepare a meat and cheese board, adding simple everyday ingredients takes very little prep and just minutes to build. We’ve included a few tips below to make sure your next party platter is the talk of the event.

 

What is Charcuterie?

Charcuterie is the art of preparing meats which are often cured or smoked such as bacon, ham or salami. A Charcutier is a person who prepares charcuterie and while the term is loosely translated in English to “pork butcher”, any kind of meat can be used.

 

How to Make a Charcuterie Board

First, choose a board. If you have a beautiful one now is the time to use it.

Start by thinking about the different colors and textures to make it vibrant and interesting. Red and black berries, dried apricots, fresh herbs, pickles, olives, cheese stuffed peppers and baby squash and various dips can add lots of colour.

The board should look full, don’t be afraid to pile and stack them while thinking about varying the different items throughout.

Meat:

Estimate about 3-4 slices of meat per person when building a board. Try to include a variety of flavours and textures for example, a sliced pepper salami, a rolled prosciutto and thoughtfully piled ham.

Cheese:

Choose a variety of cheeses; about 1 or 2 oz per person as an hors d’oeuvre. Look for various hard and soft cheeses from mellow to sharp. Cheeses are easiest served already sliced.

Bread & Crackers:

Variety is key, buttery flaky crackers, grain crackers and thinly sliced and toasted baguettes.

Fruit & Nuts:

Both dried and fresh fruit will add gorgeous color and lots of flavor to your charcuterie board! As you are purchasing fruits, keep a variety of colors in mind for a beautiful board. Nuts should be shelled and salted.

Pickles, Olives and Dips:

Adding small bowls filled with dill pickles, olives, olive bruschetta, jellies, mustards and delicious dips is a great way to add some zip and flavour to your board.

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