A relatively new trend in the last few years has been the emergence of the Charcuterie. Charcuterie is a French term for a branch of cooking devoted to prepared meat products. It was originally intended as a way to preserve meat before the age of refrigeration. A Charcuterie board is an appetizer typically served on a wooden board or stone slab. It is either eaten straight from the board or added straight to flatware. It features a selection of preserved foods like cured meats, cheeses, and crackers or bread.
Charcuterie actually has its roots back in the medieval times, so it is not really a new concept at all. But like all things, it is having its comeback. Back in the medieval days, laborers would eat this simple meal while working. These meals evolved and found their way to higher society with the cheese course of formal dinners in the 18th and 19th centuries in France, Great Britain, and in Colonial America. The cheese course would eventually be replaced by the dessert course at these formal dinners by the end of the 19th century.
In 1910 in America, the formal dinner was replaced by cocktail parties where more finger foods were prepared and were preferred over more formal dinners. During WW2, American soldiers were introduced to regional charcuteries and cheeses in France, Italy, Germany, and Greece, and helped spread an interest in European Cuisine once they returned home. However, it wasn't until the 1990's what Charcuterie boards had a comeback in popularity among Americans as grocery stores diversified and specialty items became more common.
Charcuterie boards not only can be found in restaurants and at wineries today, but they are still served in homes for their ease of preparation. However, it wasn't until the 2010's with the beginning of social media especially Instagram that Charcuterie Boards have been made more expensive and complex. They now will feature more options than ever before. They will include designs (like Salami Roses), and some even specialize a certain type of food like a dessert charcuterie or a fruit and veggie board, for example. There even has been an emergence of a smaller option called a Jarcuterie, where you add a little of the different offerings all in a jar together.
What to include in a Charcuterie board?
Let's talk about meat. You want to balance out taste, texture, and flavor. Some great options for meat on a Charcuterie board are: Uncured Soppressata, Calabrese, Mortadella, Prosciutto, and Genoa Salami. Personally, I prefer the salami or prosciutto the best. The Calabrese does have a bit of spice so keep that in mind when looking for your meat options. You can also use a good Pepperoni on your board as well, the pepperoni would be similar in taste to the Calabrese.
Cheese- it's all about the cheese. You want a variation of textures from soft, semi-soft, and hard. You can also mix up milk differences like cow, sheep, and goat. A good rule of thumb is to set out about 3-4 ounces of cheese per person on your board. A good soft cheese is brie or mozzarella, semi- soft would-be gruyere or, and hard would-be parmesan or Gouda.
Dips are a great thing to add that also adds to the flavor options. You can use jams, honeys, marmalades, dips, hummus. The possibilities are endless. I also like adding a cheese dip as well. Just keep in mind you will need a dish for any dips or sauces that you add to your board.
Salty/savory items like pickles and olives are a great option to add to your board for a little variety. You can even add different types of olives and pickles. Nuts are another great option to add to your board. You can go sweet, savory, or raw.
Sweet options are something I always like to add to my Charcuturie. You can be healthy and add some fresh fruit like berries, dried fruits, peaches, grapes, or apples. You can add chocolate, which I always add in some form. I mean chocolates like a necessity, right? I like to use small pieces of Dove chocolate, or chocolate covered pretzels to give a little bit of that chocolaty goodness. You can even use chocolate chips!
Crackers and breads are a necessity for a good Charcuterie board. You will want to have a few options depending on the size you are going to be feeding. One of my favorite options are the pretzel thins, they are great for dipping. I also really like the crostini for making sandwiches with the cheese and meat.
Some tips to keep in mind:
Serve cheese at room temperature.
Serve with cheese knives and spreaders.
Display some cheese whole and others cut into shapes like spears, wedges, or cubes.
These Charcuterie boards are a great and easy addition to your get together with family, friends, or co-workers. You can make them as small as a serving for 1-2 or as large as you like. I like making myself a small Charcuterie board to snack on for my lunches sometimes. Really the possibilities are endless you can go more traditional like a meat and cheese board. Or you can experiment with other types like a dessert board or a pastry board. It really is up to you and the type of event you are planning.
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