Charcuterie BOARDS CHOOSE YOUR OWN ADVENTURE
BY HEATHER WELLER | PHOTOGRAPHY BY AB-PHOTOGRAPHY.COM
ALTHOUGH THE CHARCUTERIE BOARD IS NOT A NEW IDEA, THERE HAS BEEN A RECENT SURGE IN ITS POPULARITY, MAKING IT A “MUST-HAVE” FOR PARTIES, CELEBRATIONS AND EVENTS. To understand the
true origins of the charcuterie board, please fasten your seatbelts as we travel back in time for a brief history lesson.
HOW IT ALL BEGAN
Charcuterie (English: “shahr-KOO-tuh-ree;" French: “shar-kytuh-ree”) is a culinary practice that originated thousands of years ago. The word “charcuterie” comes from the French words “chair” (flesh) and “cuit” (cooked) and was originally used to describe small shops that specialized in selling not only pork products, but also organ meat that was revered as a sophisticated and tasty treat. As refrigeration methods were not readily available at the time, the art of salting and smoking meats rose in popularity. As basic forms of charcuterie such as cold cuts, hot dogs, bacon and sausage have become popular recently, the definition of an actual charcuterie board has taken on new meaning. A modern charcuterie board is an artful arrangement of finger foods that are easy 32
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to serve and fun to eat, with a variety of colors, textures, shapes, flavors and contrasts. Although a traditional selection of meats, cheeses, fruits and nuts may be preferred, there are endless options and ideas for assembling boards that are delightfully nontraditional. With so many possible combinations of flavors and themes, it’s easy to create your own snack board or larger lavish meal board that is sure to impress guests and is guaranteed to be a perfect addition to any gathering.
THE TRADITIONAL CHARCUTERIE BOARD
Meats, cheeses, fruits, vegetables, breads, crackers, nuts, spreads, jellies and jams are the most traditional choices for a charcuterie board, with meats traditionally being featured. Prosciutto, sausages, salami, pepperoni, ham, terrines, galantines and pate are generally the most popular selections. The meat is typically sliced very thin and presented on the board in various ways by folding, rolling and bunching the slices. Cheeses are another traditional staple. With so many colors and textures to choose from, it’s easy to find delicious slices and spreads to complement any board. Seek contrasts in hard and soft, pre-sliced and spreadable options. Gouda, Gruyere,
cheddars, Brie, burrata, Roquefort, Camembert, fresh mozzarella balls and Manchego are common selections. Popular fruits and vegetables for charcuterie boards include grapes, dried mango, apricots, dates, sliced apples, pears, melon, berries, dried bananas, pomegranate seeds, fresh figs, peppers, cauliflower, cucumber, tomatoes and zucchini. Fruits and vegetables contribute appealing splashes of color to the board. Seasonality is often a deciding factor for the inclusion of fresh produce. Breads and crackers provide great filler for open gaps on the board. Artisan breads, toasted baguettes, pretzels and gourmet crackers in different shapes, sizes and thicknesses are all common. Gluten-free options are also available to meet dietary needs. Nuts add texture, dimension, unique flavor and crunch to a board. Dried salted nuts, spicy nuts, chocolate-covered peanuts or raisins, caramelized nuts and almonds are popular choices. Tiny bowls containing jellies, jams, spreads, hummus, dips and honey not only provide added flavor and texture, but also hold important aesthetic value in the layout of the charcuterie board. Small spoons, spreaders and ladles are the perfect size for serving these additions.
