Charcuterie Board Recipe
The word charcuterie comes from the French words chair (“flesh”) and cuit (“cooked”), literally: cooked flesh. Sounds good to us! When assembling your charcuterie board keep in mind whether it is going to be a starter course/appetizer or served as a main course.
If it’s an appetizer, plan for about 2 oz of meat per person. If it’s a main dish, estimate about 5 ounces of meat per person.
To wow your guests, focus on contrasts and complements in flavor, texture, and color: salty and sweet, savory and sweet, dry with wet, hard with soft, crunchy with chewy.
Beverage pairings matter too. For wine: Pinot Noir or off-dry Rieslings work beautifully. For beer: saisons, wild ales, and porters cut through fats and salt. For non-alcoholic options, sparkling mineral water with fresh citrus or cucumber is refreshing and light.
INGREDIENTS
- Something Pre-Sliced (pick 2) – Prosciutto, Speck, Jamon, Mortadella
- Something You Slice (pick 1) – Salami, Chorizo, Smoked Ham, Capicola
- Something Spreadable (pick 1) – Pate, Terrine, Rillettes, ‘Nduja
- Cheese (pick 1–2) – Adds creamy, tangy texture
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Accents (pick 3–4):
- Olives
- Nuts (almonds, cashews, pistachios)
- Chocolate
- Fresh fruit (bite-sized pieces)
- Dried fruit
- Crackers or fresh baked baguette
- Pickled items (pickles or giardiniera)
- Jam or preserves
- Honey (local & unpasteurized preferred)
PROCESS
- Prep everything first. Wash fruit and toast bread if needed.
- Pre-slice some of the meats to encourage guests to dig in.
- Arrange meats around the board with space between for other items.
- Place spreadable meats toward the center.
- Add cheeses next to complementary meats.
- Add honey, jam, mustard in small bowls if needed.
- Fill remaining spaces with fruit, crackers, nuts, and accents.
- Serve immediately and enjoy!
