The Charcuterie
King
Tips and tricks to create the ultimate charcuterie board
P
utting your average cheese plate to shame, an impressive charcuterie (pronounced shar-koo-tuh–ree) board is the cornerstone of successful entertaining. The wedges of cheese, the slithers of meat and poised Renaissance-like grapes all maketh the board. Charcuterie devotees know that styling these boards is an art in itself. But, like most things, the more you practice the better you become. So, if you are new to this gig here are a few simple tricks to make you look like a charcuterie pro.
What is Charcuterie Really? Traditionally, charcuterie is a French term for a style of cooking that specialises in prepared meat products, such as bacon, ham, sausage, terrines, pâtés and confit. However, today charcuterie boards can include just about anything and range from plant-based boards full of green goodness to decadent dessert boards layered with pretzels, popcorn and sweets. The great thing about a charcuterie board is that the variations are endless. And, switching around a few ingredients yields something new every time.
Your Step-by-Step Charcuterie Guide
Below we share seven simple steps to help you create a beautiful charcuterie board. Before you start, spend some time on Instagram or Pinterest for some swoon-worthy images to harness your inner Martha Stuart. 1. Take Creative License Don’t feel tied to tradition or flavours you don’t like. Instead, mix and match your favourite snacks even if they aren’t considered “charcuterie fare.” And, if you’re feeling particularly inspired, consider building your board around a specific cuisine like a Middle Eastern mezze spread or a seasonal selection filled with your local farmers’ market produce. 2. Use Different Vessels Divide condiments like mustards and honeys into small individual ramekins, glass jars or bowls. Mixing up the sizes and colours of these vessels will show variety and add to your charcuterie’s overall curb appeal. Also, if you’re including olives or other produce with seeds or stems, be sure to have empty bowls for guests to dispose of them.
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