story by
Mary Aho
!
s there anything more delicious than meat
and cheese? More specifi cally, cured meat.
Charcuterie (shahr-cute-uh-ree) can be
described as any kind of cured meat. Typically,
charcuterie is associated with gourmet and specialty
meats prepared in artisanal processes. This practice
goes back to the fi rst century AD. It is recorded that the
Romans may have been the fi rst to regulate the trade of
charcuterie. However, the French have also had some
infl uence starting in the 15th century. Members of the
guild, the Charcutiers, produced the traditional range
of cooked, salted, and dried meats that are still made and
enjoyed today.
Before we dive into how to prepare a charcuterie board,
we need to fi rst understand the basics and identify the
major types of charcuterie. Rilletes, pate, and mousse are
all mixtures of meats that have been cooked and blended.
Rabbit, goose, and duck are the most popular types of
meat used. While all are a spreadable consistency, rillette
has a coarser texture. All these options are best served
cold on bread or toast, or even a piece of fruit. Salami is
ground meat mixed with spices and occasionally wine,
encased like sausage and dried. There are many varieties
of salami including chorizo, mortadella, and pepperoni.
Salami is usually served sliced or cubed with fruit and
cheese. Prosciutto is typically a fatty cut of meat that has
been salt cured and dehydrated for months. Although
usually made from pork, other meats like duck and lamb
have been prepared in the same process and are still
considered prosciutto. It is usually sliced very thin due
to its dense texture. Prosciutto is very versatile and can
be eaten alone, wrapped around fruit or meat and when
cooked it gets nice and crispy.
Now that we understand the types of charcuterie, we
can start creating an impressive and tasty charcuterie
board. When putting together a fantastic charcuterie
board, variety is key. With that being said, balancing
fl avors and textures is also important. For example, if
you have a hard salami you want to make sure to have
other textures like a spreadable pate. By adding fruit,
jams, honey and chocolates you are adding a sweet
contrast to all the fatty meats. Having pickles, olives,
and nuts can give you salty and spicy fl avors. The most
important thing to remember when building your board
is to create contrast in every bite.
When choosing your cheeses for your charcuterie
board, variety is important here as well. You want to
make sure to pick one cheese from each category. Soft;
like a brie or burrata, semi-soft; like gouda or Havarti,
semi-hard; like manchego or gruyere, and hard; aged
cheddar or parmigiano Reggiano. Having different
textures will not only provide a different mouth feel but
also endless fl avor combinations. A bread element is
usually included in the mix. Toast, baguettes, crackers
and bread sticks are some easy and yummy ideas. The
last thing you need to make the perfect spread is the
board. Typically, a large wooden board will be used but
any type of serving tray or slate will do.
If you stick to the basic guidelines, you will be able
to create a charcuterie board guaranteed to wow any
guest. The sky is the limit when it comes to combinations
and presentation. This is where you can let your
imagination shine, because there is no right or wrong
way. Adding fun extras like dried fruit and mustards
give you the freedom to make a custom board. If you are
overwhelmed on where to start, pick a certain country
and only include items from that region. With this basic
knowledge of what it takes to build a charcuterie board,
everyone will be wondering when you got your culinary
degreeā¦ your secret is safe with us.
28-29 CoastalCuisine.indd 2
2/26/19 10:23 PM