How to Make a Perfect Charcuterie Board
Charcuterie is much more than a category of food, it is an ancient art. Discover how to prepare the best charcuterie board and provide your guests with a sophisticated assortment of flavors and textures. Choose your favorite hams and salami and enjoy a superior appetizer.
Charcuterie is much more than a category of food; it is an ancient art. As for the ageing process of a good cheese, the seasonig and maturation of artisan cured meat is something special.
A charcuterie board is a good idea to accompany a wine aperitif, but it can also be the protagonist of a genuine appetizer.
What Is on a Charcuterie Board
You can prepare a charcuterie plate using different kind of cured, dry, smoked meat. Prepare 3 slice of every kind of salami per guest and enrich with pickles and oil-preserved vegetables, high quality olives, like those of the Castelvetrano or Taggiasca variety.
Add crackers or rustic bread slices.
And now le'ts see what you can't definitely forget if you are preparing an Italian charcuterie board menu. Check our cured meats list:
It’s a pork cured meat, there are a lot of types, it is characterized by the presence of little peaces of pork fat.
A Tuscan salami enriched with the flavor of fennel seeds.
It’s a piquant version of salami, it comes from the southern region of Calabria, famous for its spicy recipes.
There are two types of Soppressata, one is tipical of southern regions like Calabria, Apulia and Basilicata and consists of cured dry pork meat; the other type is an uncured salami usually of bigger dimentions, very popular in Tuscany and Liguria.
Maybe the most famous cured meat is the Italian ham that is available in a number of regional variants with different characteristics and properties, such as the degree of salinity. San Daniele and Prosciutto di Parma have a unique sweet taste, while Tuscan ham is really rich in salt. It depis due to the fact that the bread that traditionally accompanies Tuscan dishes is sciapo, as they say, that means "without salt".
Speck is a smoked hamn from Trentino Alto Adige, its flavor is not very salty and it is perfect combined with mountain’s cheese.
Charcuterie and Cheese Board
Yes, the marriage between charcuterie and cheese is definitely a right one: have fun choosing your selection criteria: you can opt for a regional pairing, or you can match different kinds of salami and cheeses to have a tasty panorama of Italian or French flavors.
Regional Cheese and Charcuterie Board Example: Calabrese Board
Here is our charcuterie and cheese board list:
- Salame piccante
- Pecorino calabrese
- Olive italiane
- Stuffed Red Chili Peppers
Charcuterie is a French word that indicates the shop where you can buy cured meat.
It derives from the local word for meat, chair. In Italy they use Salumeria and Norcineria, the first deriving from the use of salt to preserve food; the second word deriveing from the little town of Norcia, a hamlet famous all over the world for its artisan production of cured meats and famous for a prized balck truffle.
You can also like: Norcia, land of prized black truffle