Charcuterie boards - A French culinary art

Since At Least The 15th Century!

Charcuterie Boards, the solution to easy entertaining.

We tell you more and show you how…

French Cuisine

What is Charcuterie?

Charcuterie is the art of preparing and assembling cured meats and other related products, typically served on a platter or board as an appetizer or snack. It originated in France and has become popular worldwide for its versatility and visual appeal.

It is mostly a combination of pork meat products, however, nowadays they do add items such as beef and more fruit such as grapes.

What goes into a charcuterie board?

Cured meats: Salami, prosciutto, chorizo, pâté, or mortadella.
Cheese: A mix of hard (like cheddar), soft (like brie), and crumbly (like blue cheese).
Crackers and bread: Crostini, breadsticks, or artisan crackers for pairing.
Fruits and vegetables: Grapes, dried apricots, figs, olives, or cherry tomatoes.
Spreads and dips: Mustards, honey, chutney, or fruit preserves.

The origin

Charcuterie is derived from the French words “chair” (flesh), and “cut” (cooked).

This fabulous ‘way of easy entertaining‘ quickly spread across the world. You’ll find that everyone has their own version of a charcuterie board and actually the ideas are limitless.

What is on a charcuterie board

An important thing to remember when putting together a charcuterie board is to not overload it with cheese and other items, as the main focus should remain on the meat. A variety of meat is the best way to go. Then add the rest to compliment the meat.

There are many different ideas around charcuterie boards…

…but if you add too much cheese – it becomes a cheeseboard. (Golden tip) – Spot the cheeseboard on the photo below – too many crackers, cheese, sticks, etc. The cheese should only compliment the meat in a small way.

The Perfect Charcuterie board idea

Ingredients for a Meat-Focused Charcuterie Board

(4–6 People)

Meats (5–6 varieties, ~450–500g total)

Prosciutto di Parma: Delicately thin slices (100g)
Salami: Genoa or Soppressata for a mild, garlicky flavor (100g)
Chorizo: Spicy Spanish-style (100g)
Bresaola: Air-dried beef with a bold flavor (100g)
Capicola: Spiced pork shoulder with rich marbling (100g)
Pâté or Terrine: Duck or chicken liver pâté for a creamy, luxurious element (small portion, ~50g)

Minimalist Accompaniments (to complement the meat)

Bread & Crackers:
- Thinly sliced baguette or crusty bread (~1 loaf)
- Plain or lightly seasoned crackers (1–2 types)
Cheese (optional, just a hint):
- A single mild cheese like Buffalo Mozzarella or Ricotta (~150g)
  - Keeps the focus on the meats while offering a creamy contrast.
Pickles & Vegetables:
- Cornichons (small French pickles) or pickled onions (~1 small bowl)
- Thinly sliced cucumber or cherry tomatoes for freshness.
Spreads & Dips:
- Whole-grain mustard or Dijon (for dipping or spreading).
- Honey or Fig Jam: A touch of sweetness to balance saltiness.
Nuts (small portion):
- Marcona almonds or plain roasted almonds (~1 handful).
Fresh Herbs (optional garnish):
- Sprigs of thyme or rosemary for aesthetics.

Pro Tips:

Highlight variety: Choose meats with distinct textures and flavors—spicy, smoky, delicate, and robust.
Serve room temperature: Let the meats warm slightly for maximum flavor.
Keep it simple: The accompaniments should support, not overshadow, the meats.

This board will celebrate the rich, savory flavors of cured meats while offering just enough variety to round out the experience.

For a fabulous evening of easy entertaining: Do more than one platter/board and invite your friends and family. Pair with your favorite wine and you are ready to go.

Alternatively, it is a great idea for a fast and easy to prepare dinner party for your own family.

There are no hard and fast rules anymore. You can buy your meat from the local butcher or deli. If you don’t have either close to your home, buy your favorite cold meat selection at your supermarket, but remember quality is key.

Finally, enjoy a carefree celebration, without spending hours in front of the stove.