HOW TO BECOME A CHARCUTERIE

The Charcuterie

King

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.

Tips and tricks to create the ultimate charcuterie board

Putting 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.

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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.

3. EMBRACE TEXTURE

Having a mix of di erent textures is essential. If you’re serving cheese, o er at least one so variety and one hard. For charcuterie, use a selection of meats like thin wafers of ham alongside thicker salami slices. Serve bread and crackers, and crisp vegetables or fruits such as apples and carrots together with so er varieties like grapes and gs.

4. MIX SWEET AND SAVOURY

ough a charcuterie board is primarily a savoury endeavor, don’t be afraid to also incorporate sweet accents like fresh fruit, honeys, jams and preserves. is will give your guests a break from all the savoury avours. Plus, sweet pockets can also work as a mini palate cleanser a er heavier, saltier meats.

5. USE COLOUR

A nice spectrum of colours will make for an even more enticing board. By using a variation of colourful ingredients you’ll break up the bland browns, creams and yellows of the cheese, meat and crackers. Choose brightly-coloured produce that will stand out, such as dried orange mango slices or dark purple blackberries.

6. CONSIDER LOCATION

People will always gather around hors d’oeuvres. If you want company as you put the nal touches on your meal, set the board out in the kitchen for guests to sample while you cook. Conversely, if you want people out of the kitchen place it outside or on the dining room table.

HOT TIPS:

• A good rule to remember with salami: Slice it cold, serve it at room temperature. • If your bread is a little on the stale side, toast it up with olive oil to serve with so things, like a mousse or pâté. • Don’t place crisp ingredients (such as crackers) near those with a high water content (such as fruits) or they may turn soggy. • Crunchy sweet and sour pickles are a welcomed break from salty, fatty meats. • Include at least one smoked meat option to add more depth of avour.

Too many smoked meats will overpower your guest’s taste buds. • Work on serving about 30-40 grams of meat per person.

WHAT TO DRINK?

Look for wines that have lower tannins, lower alcohol content and higher acidity. For warmer months choose crowd-pleasing MCCs, as well as Sauvignon Blancs and Rieslings. During the colder months opt for robust reds that will stand up to the rich, salty selection on your board, such as a Cab or Pinotage.

Charcuterie Board 101 | FEATURE

IMPORTANT TIPS FOR CHARCUTERIE BOARD ASSEMBLY

Now, that we have our set-up steps in place, next we’ll need to think about assembling all the goods on your board.

1. FIRST SELECT YOUR BOARD: Charcuterie boards can be as big or as small as you like. You don’t need to buy a special board and can simply use a wooden breadboard or serving tray. Any at surface you have will work.

2. CHOOSE YOUR BOWLS: Next place your di erent vessels on the board. Put taller, bigger bowls in the centre and place smaller ones around them. You can always move these around at a later stage but placing your vessels rst is always a good starting point.

3. PLACE MEATS & CHEESE: A er your bowls are in place, start to add your meats and cheese. Some cheese can be cubed or sliced, while others can remain in a wedge. Whatever you do, don’t butcher that beautiful piece of Brie. And, remember to leave a spot open for your cheese serving knives. 4. CRACKERS & BREAD: Four di erent types of crackers and breads is a good number to go with. Opt for sturdy crackers that won’t crumble as soon as they come into contact with a little hummus. To counter those crispy crackers, choose a fresh so French loaf or warm mini pitas.

5. FRUIT & GARNISH: Next, ll in the gaps on your board with seasonal fresh and/or dried fruit. Grapes and berries are an obvious choice and apple slices go particularly well with Brie and a strong Cheddar. Dried fruits are accessible all year round, so why not experiment with things like dates, apricots and plums? Finally add some fresh herbs or edible owers to garnish you board—and you’re done.

6. MAKE IT COVID-FRIENDLY: Most importantly, don’t forget to make your charcuterie board COVID-compliant. e mere thought of double-dipping is enough for people to decline the invite. Have toothpicks at the ready and keep a little bottle of hand sanitizer for people to use before and a er they help themselves. Better yet, set up a few smaller, COVID-friendly satellite boards.

Wine-of-the-Month Club recommends: • MCC: Anthonij Rupert L’Ormarins Blanc de Blanc 2013, selling at R239.

• SAUVIGNON BLANC: Painted Wolf e Den Sauvignon Blanc 2020, selling at R99,99. • RIESLING: De Wetshof Mine d’Or

Riesling 2018, selling at R129.

• CABERNET SAUVIGNON: Ernie Els

Big Easy Cabernet Sauvignon 2018, selling at R109. • PINOTAGE: Dornier Pinotage 2017, selling at R169.

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WATERFORD OLD VINE CHENIN BLANC Showing wonderful, purity and elegance. Flavours of peach, fynbos honey and pithy stone fruit. Very well textured palate with wonderful fruit complexity and creaminess.

A SOPHISTICATED WINERY IN A TRANQUIL SETTING OFFERING A COMPLETE SENSORY EXPERIENCE WHILE TASTING OUR AWARD-WINNING WINES.

www.waterfordestate.co.za

WELCOME TO HILLCREST ESTATE

A boutique winery, nestled in the Tygerberg Hills in Durbanville, Hillcrest estate offers visitors a host of activities to enjoy such as picnics, fishing and a casual, cosy restaurant. A beautiful place to spend time with loved ones, Hillcrest is a fun experience for the whole family. With gorgeous views, a unique revolving woodfired pizza oven and The Havoc BBQ Braai pit, Hillcrest has something for everyone. Be sure to take home some of the farm’s award-winning wines and delicious olive products from The Cellar Door. Hillcrest is open Tuesday to Sunday so come and enjoy a fun day out. And, don’t forget, your four-legged friends are also welcome!

Hillcrest Wine and Olive Estate M13, Durbanville | T. 021 970 5800 | E. info@hillcrestfarm.co.za WWW.HILLCRESTFARM.CO.ZA

VISIT US Tuesday – Saturday 10:00 – 17:00 Sundays 11:00 – 16:00