Top 10 Charcuterie Board Tips
Want to wow your guests with a festive charcuterie board this holiday season? Follow these tips, include premium pasture raised meat, and your family and friends will be singing your praises this Christmas!
Charcuterie (shahr-cute-uh-ree): A French word for smoked, dry-cured, and cooked meats including sausages, hams, and pates. A word my mom cannot for the life of her pronounce. Also one of my all time favourite things to eat and entertain with.
Charcuterie Board Tips:
Since meat and cheese are the star of the show, be sure to include high-quality, ethically raised, and locally made products.
Not everyone is a meat eater so I like to include a veggie based spread such as hummus — Don’t worry, your carnivorous guests will enjoy the addition as well.
Balance flavour profiles, you want to include salty meats with less so, and sharp flavourful cheeses with more mild varieties. That way there’s something for every taste and nothing becomes too over powering.
Don’t forget condiments: quality grainy mustard, savoury jams, and local honey are great additions and add a depth of flavour.
Add fresh and crisp flavour with fruit. Grapes are a tried and true option but don’t overlook dried fruits like apricots. Pomegranates, apples, and figs add rich colour to your charcuterie board and add a festive feel.
Seeds and nuts add texture and serving them on the board in small bowls helps to add visual interest.
Don’t forget some sweetness, dark chocolate and honey play into different flavours well.
Be sure to include utensils for people to cut more cheese from a block or spread condiments.
Garnishes, although not necessary, can add a lot to the presentation. For a holiday theme, think rosemary, cinnamon sticks, and even some sugared cranberries can add a nice touch.
Include fresh baked breads — some soft like French and others more dense — as well as crackers for serving.
Bonus tip!
Be haphazard with it… ok I get that I just gave you 10 ‘rules’ and now I’m telling you to be random with it but what I mean here is that half the fun of grazing boards is the scattered look of them. You want it to read as a full bounty of local food so guests can pick and explore different flavours, textures, and treats.