Don’t sleep on the accoutrements
By Rebecca Firkser Updated January 07, 2019
Charcuterie Tray
While I love to make opulent brunch dishes from time to time (a shiny babka, a quiche packed with neatly chopped vegeables, a tray of fat cinnamon rolls) I’ve recently found myself more interested in snack-style meals. And to me, that means a charcuterie board. I’m not talking about a piece of chorizo and a hunk of whatever Cheddar I have in the fridge, but a discerning selection of meats, cheeses, and accoutrements. Of course, I can talk a big game about my interest in putting together such a platter, but it can be a little intimidating when I actually get to the store. So I consulted Elias Cairo, salumist and founder of Olympia Provisions who provided me with his top ten tips for putting together a killer charcuterie board.
1. Factor an amount of meat per person
“As a general rule, serve two ounces of charcuterie per person,” Cairo told me in an email. Like how you might factor one bottle of wine per person at a dinner party, approximating how much meat to serve per person is a great way to avoid overspending and under buying. Not everyone will eat two ounces of meat, but someone is sure to eat less and someone is sure to eat more.
2. Vary textures on the board
Cairo recommends using a mixture of textures, because “variety is pleasing to the eye and the palate.” For example, instead of putting three hard salamis on the board, use some hard salamis like chorizo or sopressata, some thinly sliced meats like jamón or prosciutto, and softer paste like a pâté, mousse, or rillette. This also ties into…
3. Incorporate different flavors of meats
“We like to have a mix in flavors in our meats,” Cairo said. He suggests pairing dry cured salami with smokier sliced meats.
4. Cheese is necessary
Nothing goes better with cured meats than cheese. Cairo recommends two or three cheeses per board, in a variety of textures. “Make sure to get something hard alongside something creamy.”
5. So are carbs
Really, what are meat and cheese without bread? A sliced baguette is a great choice for salty meats and cheeses, as are crackers and and crostini.
6. Empty out the pantry
After all that meat and cheese, you’re going to need something to balance those rich flavors. Cairo suggests accenting the board with acidic pickles, crunchy nuts, whole grain mustard (Maille is his favorite brand), tinned fish, and something sweet like quince jam or a drizzle of honey.
7. Add something warm
Especially in the winter, Cairo likes to add something warm to the board, like a crisped up sausage or warm rillettes. “This way you're pleasing all of the senses,” he said.
8 Try something fresh
“As a general rule of thumb, we like to pair the decadence of charcuterie with something lively or refreshing, like pears or apples, depending on the season,” Cairo said. Figs, pomegranate seeds, and grapes also work well here.
9. Finishing touches make all the difference
Just before serving the board, drizzle the hard and soft meats with good olive oil, then sprinkle the pâté, rillettes, and mousse with flaky sea salt and freshly ground black pepper.
10. Don't forget the wine
“Nothing pairs better with an epic charcuterie board than wine,” Cairo said. Since there are so many flavors happening on the board, anything goes when it comes to wine, and he recommends having several unique bottles of red, white, rose, and sparkling wine on hand.
FAQs
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 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!
How do you make a fabulous charcuterie board? ›
Building a Charcuterie Board: Where Do I Start?
- Step One: Add Structure. Fill small vessels with dips, spreads, and items that can be piled onto the board. ...
- Step Two: Add the Cheeses and Meats. First, place the cheeses. ...
- Step Three: Add Crackers. ...
- Step Four: Add Fruits, Veggies, and Herbs.
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.
How do I make my charcuterie board stand out? ›
Incorporate fresh and dried fruits, such as figs, grapes, or apple slices, to add a natural sweetness and refreshing element that balances the richness of the meats and cheeses. To balance out the bread-based vessels to hold your bites, consider including bell peppers or celery to serve as your base as well.
What goes first on a charcuterie board? ›
Wheels of cheese or small bowls that hold condiments should be placed first. Start with your largest piece near the center and place all other vessels evenly around the board. - Place cheeses and meats down next. After placing your anchors, arrange sliced cheeses and meats in the spaces in between.
What is the secret to a great charcuterie board? ›
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).
How do you make a balanced charcuterie board? ›
Creating a Healthy Charcuterie Board
- A variety of vegetables (dark green; red and orange; beans, peas, and lentils; starchy; and other vegetables)
- Fruits, especially whole fruits.
- Grains, at least half of which are whole grains.
- Fat-free or low-fat dairy (milk, yogurt, cheese, and fortified soy beverages)
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.
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.
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!
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.
How do you make a gorgeous charcuterie board? ›
There are different ways to place the charcuterie: You can shape slices into a rose-like shape, by rolling them like a cinnamon roll. Little clumps and swirls of cured hams are easy and fun. Salamis can be rolled or folded on themselves so they stand up. The most important thing is to make them easy to grab.
How can I improve my charcuterie board? ›
7 Tips For Making the Perfect Charcuterie Board
- Use the perfect board. ...
- Choose cheeses with a range of flavors and textures. ...
- Serve 2 ounces of charcuterie per person. ...
- Don't forget the baguette! ...
- Add something fresh and herbal. ...
- It's all about diversity. ...
- Pair with wine, sangria, or both.
Here's some of the best cheese for charcuterie boards:
- 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.
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.
