The History of the Charcuterie Board | State and Allen | American Restaurant in Dallas, TX (2024)

FAQs

What is the history of the charcuterie board? ›

Origin and Purpose of Charcuterie Boards

Charcuterie boards have been around since the Renaissance era between the 1600s-1700s, and their purpose was to display a variety of cured meats and other goods.

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.”

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.

In France, charcuterie shops were established in the 15th century, quickly becoming popular in urban areas. By the 18th century, charcuterie had become a well-established culinary art, and the French were exporting their expertise to other countries. Today, charcuterie has seen a resurgence in popularity.

A vegetarian charcuterie board is an arrangement of appetizers on a serving platter or wooden board. Lay out fresh fruit, veggies, and a cheese board to create a colorful and dynamic spread of appetizers.

Charcuterie is a culinary art developed from necessity—it's the way meats were preserved before refrigeration in order to extend shelf life. The practice of salting and smoking meats to preserve them dates way, way back. Some sausage recipes even date back to the time of the ancient Greeks and Romans.

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!

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.

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.

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.

Why is charcuterie so expensive? ›

Why are charcuterie boards so expensive? Quality ingredients: Premium meats, artisanal cheeses, and gourmet accompaniments often have a higher price tag due to their superior taste and production methods.

Charcuterie boards are about how it all looks; it's like a spa makeover for your plates where even salami can be transformed into roses.

Charcuterie boards may also be accompanied by different varieties of wines. In addition to the food components, charcuterie boards themselves are typically made of either wood or stone (typically slate or marble) in order to keep foods cool during service.

Dry cured meats are a mix of science and art, where salt, meat chemistry, temperature and environment are combined to create unique flavors. Blakeslee said water activity is crucial to creating shelf stable meat.

The word charcuterie refers to cold cooked, cured, or smoked meats; so technically, a traditional charcuterie board is just a meat platter.