Charcuterie Boards: Building a Beautiful Board - Tiffany Blackmon (2024)

FAQs

What is the 333 rule for charcuterie boards? ›

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!

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.

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.

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.

A charcuterie platter can sit out for around 2 hours at room temperature. To maintain freshness and safety, ensure perishable items like meats and cheeses are kept chilled before serving. After 2 hours, it's advisable to refrigerate or consume the platter to prevent bacterial growth and maintain quality.

Cheese is usually sliced much thicker than meat, both by the store and by your guests, so you'll need a little more than the meat. So pick one cheese from each category, but don't sweat if you want fewer than four cheeses. Even if you only choose two, that just leaves more room for bread, grapes and other extras.

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.

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.

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 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 should I line my charcuterie board with? ›

Creating a Charcuterie Board

Line your board with parchment paper if the surface is not rated for food. Fabrics like napkins, tablecloths, and tea towels add a layer of interest. Create height with layering cuttings boards, dishes, platters, and bowls.

A general rule of thumb is to plan for 3oz of cheese and meat per person for an appetizer and 6oz if serving as a main dish. Meats: Salami, prosciutto, and pepperoni are commonly used. Spreads: Jelly/Jams, Mustards and Hummus, but don't rule out honey or chutneys!

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.