Don’t sleep on the accoutrements
By Rebecca Firkser Updated January 07, 2019
Charcuterie Tray
While I love to make opulent brunch dishes from time to time (a shiny babka, a quiche packed with neatly chopped vegeables, a tray of fat cinnamon rolls) I’ve recently found myself more interested in snack-style meals. And to me, that means a charcuterie board. I’m not talking about a piece of chorizo and a hunk of whatever Cheddar I have in the fridge, but a discerning selection of meats, cheeses, and accoutrements. Of course, I can talk a big game about my interest in putting together such a platter, but it can be a little intimidating when I actually get to the store. So I consulted Elias Cairo, salumist and founder of Olympia Provisions who provided me with his top ten tips for putting together a killer charcuterie board.
1. Factor an amount of meat per person
“As a general rule, serve two ounces of charcuterie per person,” Cairo told me in an email. Like how you might factor one bottle of wine per person at a dinner party, approximating how much meat to serve per person is a great way to avoid overspending and under buying. Not everyone will eat two ounces of meat, but someone is sure to eat less and someone is sure to eat more.
2. Vary textures on the board
Cairo recommends using a mixture of textures, because “variety is pleasing to the eye and the palate.” For example, instead of putting three hard salamis on the board, use some hard salamis like chorizo or sopressata, some thinly sliced meats like jamón or prosciutto, and softer paste like a pâté, mousse, or rillette. This also ties into…
3. Incorporate different flavors of meats
“We like to have a mix in flavors in our meats,” Cairo said. He suggests pairing dry cured salami with smokier sliced meats.
4. Cheese is necessary
Nothing goes better with cured meats than cheese. Cairo recommends two or three cheeses per board, in a variety of textures. “Make sure to get something hard alongside something creamy.”
5. So are carbs
Really, what are meat and cheese without bread? A sliced baguette is a great choice for salty meats and cheeses, as are crackers and and crostini.
6. Empty out the pantry
After all that meat and cheese, you’re going to need something to balance those rich flavors. Cairo suggests accenting the board with acidic pickles, crunchy nuts, whole grain mustard (Maille is his favorite brand), tinned fish, and something sweet like quince jam or a drizzle of honey.
7. Add something warm
Especially in the winter, Cairo likes to add something warm to the board, like a crisped up sausage or warm rillettes. “This way you're pleasing all of the senses,” he said.
8 Try something fresh
“As a general rule of thumb, we like to pair the decadence of charcuterie with something lively or refreshing, like pears or apples, depending on the season,” Cairo said. Figs, pomegranate seeds, and grapes also work well here.
9. Finishing touches make all the difference
Just before serving the board, drizzle the hard and soft meats with good olive oil, then sprinkle the pâté, rillettes, and mousse with flaky sea salt and freshly ground black pepper.
10. Don't forget the wine
“Nothing pairs better with an epic charcuterie board than wine,” Cairo said. Since there are so many flavors happening on the board, anything goes when it comes to wine, and he recommends having several unique bottles of red, white, rose, and sparkling wine on hand.
FAQs
The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.
What is the 3-3-3 rule for charcuterie board? ›
The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.
How do you make a high end charcuterie board? ›
Keep in mind that serving a plethora of different ingredients with various textures and tastes will make for a more visually appealing board. To do this, use a combination of hard and soft cheeses, crackers, soft bread slices, spreadable condiments and smaller items like nuts, seeds and pickled vegetables.
What are 5 things to avoid on a charcuterie board? ›
There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.
What should every charcuterie board have? ›
Note: these are suggested ingredients and you should feel free to tweak them however you see fit!
- Cured meat. Use a selection of 3-4 different cured meats for your charcuterie board. ...
- Cheese. ...
- Bread and crackers. ...
- Nuts and chocolate. ...
- Condiments and jams. ...
- Fruit. ...
- Garnish.
After all that meat and cheese, you're going to need something to balance those rich flavors. Cairo suggests accenting the board with acidic pickles, crunchy nuts, whole grain mustard (Maille is his favorite brand), tinned fish, and something sweet like quince jam or a drizzle of honey.
What goes first on a charcuterie board? ›
Start by adding structure with little dishes, then place your ingredients on the board starting with the largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce.
How do you impress a charcuterie board? ›
Charcuterie Board Styling Tips & Tricks
- Consult the guest list. ...
- Work with uneven numbers. ...
- Keep organized. ...
- Start with your bowls or round shapes. ...
- Next, move on to your biggest pieces and arrange by category. ...
- Avoid same category items touching. ...
- Move and adjust as you go. ...
- Fill final empty spaces with nuts.
The accompaniments you choose can elevate your cheese and charcuterie board to a whole new level. Consider pairing sweet fig jam with your cheese selection to enhance the sweeter notes in your cheeses. The saltiness of olives can beautifully complement both the cheeses and the meats on your board.
How do you make a food grade charcuterie board? ›
How to make a Charcuterie Board or Cutting Board
- Select Wood.
- Add Holes for Handle with a Spade Bit.
- Roughout Basic Shape with Jigsaw.
- Carve a Organic Edges with Angle Grinder and Sanding Head.
- Finish Sanding with a Circular Sander.
- Select a Food Safe Finish, I Chose Food Grade Mineral Oil.
Here are the best cheeses for your charcuterie board
Hard cheese: chunks of parmesan, aged gouda, asiago. Firm cheese: gruyere, comte, manchego, colby, cheddar. Semi-soft cheese: havarti, butterkäse, muenster. Soft cheese: burrata, mascarpone, stracchino.
What is the 3333 rule for charcuterie board? ›
No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies.
What are the do's and don'ts of charcuterie? ›
However, some general tips for creating and enjoying a charcuterie plate might include choosing a variety of meats and cheeses, avoiding overpowering flavors, and allowing each person to build their own plate according to their preferences.
What is the rule of thumb for a charcuterie board? ›
Rule of thumb: 1 small salami, 1 large salami, 1 whole-muscle meat. "When choosing meats and cheeses, variety is the spice of life," Sam advises. You could focus on the meats of one region (Italy, France, Spain, or domestic) or create a spread of your favorites. Try new things, take risks, and offer contrasts.
What are the best 3 cheeses for a charcuterie board? ›
Here's some of the best cheese for charcuterie boards: Hard cheese: chunks of parmesan, aged gouda, asiago. Firm cheese: gruyere, comte, manchego, colby, cheddar. Semi-soft cheese: havarti, butterkäse, muenster.
What are the three starches for a charcuterie board? ›
3 Starches: we like Taralli (a traditional Italian cracker almost like a small, circular breadstick), Artisan Crisps by Rustic Bakery, and baguettes from Gilles Baguettes. 3 Accompaniments: Cerignola olives, Marcona almonds, French cornichons.
Are there rules for charcuterie boards? ›
The flavors can be paired with the cheeses or chosen for their unique qualities, but always aim to have something spicy, something smoky, and something unexpected. Rule of thumb: 1 small salami, 1 large salami, 1 whole-muscle meat.
