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Those crowd-pleasing arrangements of cured meats, cheeses, nuts, spreads and jams go by many names. You may call them cheese boards, grazing tables, gathering tables or even upscale even upscale lunch box snacking, but in the world of fine dining, they are known as charcuterie boards.The charcuterie boardis having a moment right now, so it’s the perfect time to get acquainted with them. Read on for a crash course in all things charcuterie and get ready to delight guests at your next gathering with a charcuterie board that you concocted all on your own.
What Is a Charcuterie Board?
Here’s a quick charcuterie definition: “a place that sells meats and meat dishes.” The word comes from the French language and is composed of two parts:
- Char, meaning flesh
- Cuterie, meaning cooked
Put it together and you get “cooked flesh,” which may not sound all that appetizing. However, charcuterie’s origin is rather mouth-watering as the term originally was used to describe cold meats like salami, prosciutto, smoked meats and pâtes.
Over the last several years, charcuterie has taken on a new definition in America. Rather than just referring to meats, the term now refers to pairing meats with other accompaniments like fruit, crackers, toast, nuts, mustards, chutneys, jams and other fixings. Cheeses have also become just as important for the charcuterie board as meats, and many people seek to find unique cheese for charcuterie boards.
How do you pronounce charcuterie?
Here is how to pronounce charcuterie syllable by syllable:
- Shar(like in sharp)
- Coo(like in coop)
- Tur(like in turkey)
- Ee(like in eel)
Where did charcuterie originate?
The French first created charcuterie in the 15th century. Early charcuterie was a way to use offal and pieces of meat that might otherwise go to waste. When creating the first examples of this new type of meat, the French drew from processes developed during the ancient Roman empire for salting and curing meats to extend their shelf lives.
Although the meaning of the term has changed since the days of the charcuterie origin story, cured and smoked meats still remain focal points of charcuterie boards. The biggest difference is that now cheese is usually just as important.
What is on a charcuterie board?
What goes on a charcuterie board is up to the host or hostess that puts one together. There are really no hard and fast rules for what to serve. However, some foods are more popular additions than others. Normally, when someone says charcuterie board you picture an assortment of
- Meats
- Cheeses
- Fruit
- Jam
- Sweet and savory spreads
- Mustard
- Accompaniments like crackers or bread
By serving more than just protein-rich meat and cheese, you can keep guests from getting full too quickly and complement the flavors of the stars of your charcuterie board. The popularity of charcuterie has led to many creative adaptations likecharcuterie lunchboxesandjar-cuterie cups.
How can I make my own charcuterie board?
Remember: there are no rules when it comes to charcuterie. Much of the fun is being imaginative and finding ways to surprise your guests with unexpected flavor combinations. The following are some tips for how to approach your first charcuterie board, but feel free to stray from them if you desire.
1. Start with meats and cheeses.
A good rule of thumb is to offer 3 ounces of meat and cheese for every guest who will be noshing from an appetizer charcuterie board or 6 ounces for a board that will be the main course. Use that as your guide to figure out how many total ounces you’ll need. Then, decide how you’ll break down the total.
It’s always a good idea to offer at least two kinds of meat and two kinds of cheese. Choose ones that have very different flavors so that you can appeal to guests with varying preferences.
2. Play with contrasts.
When it comes to meat andcheese pairings, opposites attract. Pair salty favorites like serrano ham and parmesan with sweet things like strawberry preserves and honey. Balancespicy cheesesand hot sausages with a creamy Greek yogurt spread or cottage cheese. Embolden mild cheeses and meats with briny capers or horseradish mustard. Make a texture contrast by serving crunchy nuts alongside soft cheeses like brie.
Extend your contrasts beyond just the taste and texture by considering color, too. Brighten up your charcuterie board with things like sweet cherry peppers, fresh fruits, bowls of jams, golden raisins and other colorful foods.
3. Create a polished presentation.
Speaking of appearances–the key to making a charcuterie board look tantalizing is spacing. Place yourmeats and cheeseson the board first, creating clusters of meat and cheese in various areas. Then, fill in the gaps with your accompaniments and finish off by placing starches like crackers or bread where they best fit.
The appearance of your board should be factored in, too. Many people use large wood or bamboo boards, but glass and marble slabs can also make attractive bases for charcuterie boards.
If the date for your party is fast approaching, don’t panic. We’ve already put together some tempting charcuterie board ideas for you. Create a rustic presentation with ourFarmer’s Party Cheese Boardor elevate the spread for that big event with ourSpecial Occasion Cheese Board. Planning a stay-in date night? Forego a heavy meal and try ourSmall Cheese Board for Two. You can even take your charcuterie on the go with ourLunchbox recipe.
FAQs
Charcuterie is a French word that means “flesh” or “meat.” It refers to a type of cuisine that involves preparing and presenting various cured, smoked, and cooked types of meat. These include bacon, sausages, salami, prosciutto, brain sausage, pâtés, terrines, and galantines.
What is the 3-3-3 rule for charcuterie board? ›
Creating Interest with the 3-3-3-3 Rule
Choose three cheeses, three meats, three starches, and three accompaniments for a perfect and balanced board, every time!
What are 5 things to avoid on a charcuterie board? ›
There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.
What are the 3 kinds of charcuterie? ›
Charcuterie is divided into three types: forcemeats, sausages and salumi, an Italian word for “salted meats,” which includes preserved whole cuts of meat. Forcemeats are spreadable mixtures of meat and offal (organ meats) like rillettes, pâtés and terrines.
What is an interesting fact about charcuterie? ›
Charcuterie is derived from the French words for flesh (chair) and cooked (cuit). The practice of salting and smoking meats to preserve them dates back about 6,000 years to ancient Rome. Charcuterie is rooted in the belief that nothing from the animal should be wasted; not even the heart, lungs, kidneys, fat, or brain.
What are 3 good cheeses for a charcuterie board? ›
Here are the best cheeses for your charcuterie board
- Hard cheese: chunks of parmesan, aged gouda, asiago.
- Firm cheese: gruyere, comte, manchego, colby, cheddar.
- Semi-soft cheese: havarti, butterkäse, muenster.
- Soft cheese: burrata, mascarpone, stracchino.
- Blue cheese: gorgonzola, dunbarton blue, marbled blue jack.
Briny, pickled or marinated: olives, co*cktail onions, cornichons, dill pickles, pepperoncini. We love green olives stuffed with garlic or feta, and I also like including olive tapenade and bruschetta. Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip. Veggies – cold cut, if desired.
How unhealthy are charcuterie boards? ›
Many ingredients used in charcuterie boards are high in sodium, including deli meats, dry sausages, cheeses, salted nuts, pretzels and crackers. The recommendation for daily sodium intake for adults is 2,300 milligrams or less. To reduce the sodium load on your board, add more fresh or dried fruits and raw veggies.
Is charcuterie cancerous? ›
And while they can have healthy components, it's recommended that the namesake itself—charcuterie, or processed meats—be eaten only in limited quantities, or avoided, as they may increase your risk of certain cancers.
What are two main charcuterie items? ›
Charcuterie Made Simple: 5 Components You Need For Your Board
- Cheeses.
- Meats.
- Fruits and/or veggies.
- Crackers and/or bread.
- Spreads.
In addition to balancing flavors (sweet, salty, sour), you also want to balance textures. For cheese, you'll want something hard, medium and soft. For meat, pair a thinly sliced meat (like prosciutto) with something a bit denser (like a salami) and something more spreadable (like a pate).
What goes first on a charcuterie board? ›
Though there are many easy charcuterie board ideas out there, the process is somewhat formulaic. Start by adding structure with little dishes, then place your ingredients on the board starting with the largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce.
What is the most famous charcuterie? ›
The most popular charcuterie meat is capocollo, a thin Italian pork cold cut, which is most popular in 15 states, including Nebraska and Pennsylvania. Following closely behind in 14 states is pâté, a variety of different meats ground together to create a meat paste.
What do the French put on a charcuterie board? ›
Charcuterie—an assemblage of meat, cheese, spreads, bread, olives, dried fruit, and nuts all arranged on a wood plank—isn't just something that can be thrown together at random.
What's the difference between a charcuterie and a cheese platter? ›
As you can see, there are a few differences between a charcuterie board and a cheese board. While a charcuterie board is centered around cured meat, a cheese board makes cheese its star ingredient. Whichever board you choose to make, we're sure it will be a sight to behold.
What is the 3333 rule for charcuterie boards? ›
No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies.
What does charcuterie mean literally? ›
What Is Charcuterie? Charcuterie, the branch of cooking devoted to prepared meats, is the result of humans' need to preserve meat before refrigeration was invented. The word is derived from the somewhat disturbing-sounding French term “chair cuit,” which means “cooked flesh.”
What are the do's of charcuterie? ›
Charcuterie Board 101
- Flavor: Cater to palates of all kinds by including an assortment of flavors: salty, spicy, savory, sweet.
- Texture: Keep it interesting by incorporating diverse textures: crunchy and smooth, crisp and creamy, etc.
- Color: Appetite appeal begins with the eyes so look for ingredients that really pop.
The key to an expensive charcuterie board lies in the quality of its ingredients. Start by selecting a variety of premium cured meats. Consider including: Jamon Iberico: This melt-in-your-mouth Spanish ham comes from free-range, acorn-fed pigs and is aged for a minimum of 36 months.
What do you need to know about charcuterie? ›
Charcuterie is a French word that means “flesh” or “meat.” It refers to a type of cuisine that involves preparing and presenting various cured, smoked, and cooked types of meat. These include bacon, sausages, salami, prosciutto, brain sausage, pâtés, terrines, and galantines.
Though there are many easy charcuterie board ideas out there, the process is somewhat formulaic. Start by adding structure with little dishes, then place your ingredients on the board starting with the largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce.
What is the rule of thumb for a charcuterie board? ›
Depending on the size of your board, you should have one each of cow, sheep, and goat options with soft rind, firm, and hard cheeses in the mix. Flavors should range between nutty and mild to funky and unique. Rule of thumb: 1 cow, 1 sheep, 1 goat; 1 soft, 1 firm, 1 hard.
What is the ratio for a charcuterie board? ›
Gather your ingredients.
I've found the following ratio works great: 4 types of cheese, 4 types of meat, 3 types of bread/crackers, 1 type of chocolate, 2-3 different nuts, 1 jam, 1 honey, and 1-2 types of olives. Cornichons are a non-negotiable for me and I always have them on a charcuterie board!
