We adore Charcuterie! Whether as an impressive appetizer or a fun, relaxed dinner, it is hard to beat a no-cook, make-ahead collection of tasty bites ready to be paired with delicious wine. A delightful mix of cheeses, cured meats, olives, nuts, fruits, vegetables, jellies, and spreads can be as much fun to put together as they are to enjoy. Much like a great wine, the secret is the layers of textures, colors, and tastes that elevate a good board to a great board.
However, there are some tasty items that are better saved for when you are not serving wine, as they simply do not bring out the best in most bottlings.
Peppers: Whether green, red, or yellow, peppers are best avoided. Some wines, like Cabernet Sauvignon or Sauvignon Blanc, may have green pepper flavors (thanks to pyrazines) that can be interesting with green peppers, but most wines simply won’t shine.
Tricky vegetables: Namely, tomatoes or Asparagus. They look gorgeous but their flavors make them tough to match with most wines.
Jalapeno stuffed olives (or anything too spicy): Very hot foods simply don’t work well with most wines, and they can overwhelm your taste buds. You want the finish of the wine to linger, not the sting of hot spices. Can’t resist the hot stuff? Very sweet wines like Ports, sauternes, and very sweet Rieslings (think late-harvest bottlings) are the ones to pour.
Blue-veined, stinky cheeses: These also pair best with sweet bottlings. They clash with dry wines, especially dry white wines like Sauvignon Blanc.
White chocolate – or anything too sweet, like caramels or candies: When pairing with wine, an easy tip to remember is that sweeter bites deserve a sweeter wine, like a Port or a sauterne.
So what should you include?
Go with at least three different types of cheese and three different types of meats. Honey (a must to drizzle on cheese), jam, pesto, dried fruits, and raw or pickled vegetables add color, texture, and flavor. Crackers and breads make everything easier to enjoy. Berries, nuts, and dark chocolates go last. Use them to fill in any gaps. And don’t forget to include cheese forks, co*cktail forks, or sturdy bamboo picks.
• Organic Berries and Grapes • Italian Black and Green Olives • Goat Milk Brie • Marinated Mozzarella • Manchego Cheese • Mediterranean Gouda • Vermont Cheddar • Uncured Salami • Prosciutto • Honey • Pickled Green Beans • Cornichons • Almonds • Sourdough Crackers • Dark Chocolate Nibs
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What is the 3-3-3-3 Rule for Charcuterie Boards? 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.
Many ingredients used in charcuterie boards are high in sodium, including deli meats, dry sausages, cheeses, salted nuts, pretzels and crackers. The recommendation for daily sodium intake for adults is 2,300 milligrams or less. To reduce the sodium load on your board, add more fresh or dried fruits and raw veggies.
A charcuterie board can be left out for grazing for up to 2 hours. Unlike so other many recipes, the key to a good charcuterie board is doing what you want. Choose all your favorite ingredients and whatever you think your guests will love. There are no wrong answers.
This includes cooked and cured meat products like hams, sausages, terrines, and pâtés. While traditionally that was the jest of it, these days a charcuterie board implies a spread of cured meats, cheeses, fresh fruits, spreads, crackers, and breads.
As with everything else, we're shooting for variety in flavor and texture so aim to include at least three types of cheese. To please palates of all kinds, you can start with a milder choice like our mozzarella or provolone.
Charcuterie meats and cheeses have the most flavor when served at room temperature. Remember these should not be left out at room temperature for more than two hours total. Consider using a designated cutting board for charcuterie use, and not one you use to cut up raw protein foods.
Meats/Protein I Keep your board packed with healthy, lean proteins like herb roasted chicken or turkey, grilled pork tenderloin, marinated tofu or a few hard boiled egg slices. ...
The secret to making a healthy charcuterie board is using meats that are unprocessed, lower in fat, and high in protein. The best options for this include chicken, turkey, and sirloin steak. These meats can be served cured, like cold cuts, or cooked and sliced into thin pieces to make deli-style sandwiches.
The term charcuterie comes from two French words: “chair” which means “flesh,” and “cuit” which means “cooked.” While you may travel around Europe and find charcuterie-type shops serving cured meats and accompaniments, the trend and appreciation hadn't really taken off in the United States until more recently.
Fruits that make you pucker up should not be used for charcuterie boards or food tables. They do not pair well with any meats or cheeses and will leave your guests with a disappointed pallet.
Include creamy cheeses, crunchy pickles, crusty bread, and delicate slices of cured meats. The interplay of different textures can add depth and interest to your pairings. Think about visual appeal: Consider the visual aspect of your charcuterie board.
While charcuterie boards mainly include savory snacks, chocolate on the board can go a long way in creating an interesting flavor profile. Consider breaking up a bar of dark chocolate into small pieces or adding chocolate-covered almonds to the mix of meats and cheeses.
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