Creating A Slamai And Cheese Board: The Perfect Pair

A slamai and cheese board is a fun and festive way to serve snacks or appetizers. The term charcuterie refers to the preparing of cured meats, but today, it has evolved to cover a wide range of cured and aged meats, as well as cheeses, crackers, fruits, nuts, dips, and spreads. The key to a successful charcuterie board is to provide a variety of flavors and textures, and to arrange the items in a visually appealing way.

Meats

Cured Meats

Cured meats, such as prosciutto, salami, and chorizo, are classic choices for a slamai and cheese board. Prosciutto, in particular, is a popular option known for its salty and savoury taste. It is made from the hind leg of a pig and is usually sliced paper-thin. Other cured meat options include pepperoni, coppa (also known as capicola), and bresaola.

Salami

Salami is a fermented and air-dried sausage that can be made from pork or beef. It is often seasoned with Italian spices and red wine, giving it a unique flavour profile. Salami can be presented in different ways, such as folding or rolling it to give height to the board.

Ham

Pre-sliced varieties of thinly sliced, whole-muscle ham products are a great addition to the board. Prosciutto, again, is a popular choice in this category, but other options include pancetta (cured bacon) and speck, which is made with a similar method to prosciutto. For a Spanish option, Jamon Serrano or Jamon Iberico are excellent choices.

Sausages

Cured sausages like chorizo and andouille add a spicy kick to the board. For something less spicy but still flavourful, try saucisson sec, a salami-like meat heavy on black pepper and garlic. If you want to offer something unique, go for 'nduja, a spicy and spreadable fermented pork sausage from Calabria, Italy.

Meat Pâté

Pâté is a must-have on a slamai and cheese board as it adds a different texture. It can be made from different types of meat, including pork, beef, ham, and even seafood. For something truly special, look for pâté made from liver, which is not only nutritious but also provides an energy boost.

Salami for Slicing

Including a salami that guests can cut for themselves adds an interactive element to the board. There are many varieties of salami to choose from, such as duck, wild game, lamb, and venison salami.

Lard

Lard is the fattiest part of the meat rendered down and served on crackers or toast. It adds a creamy flavour to the board and is an excellent way to introduce your guests to something new.

Smoked Meats

Smoked meats add a new flavour profile to the board, but it is important to only include one or two elements to avoid overwhelming the other flavours. Smoked ham or kielbasa are good choices, or you could try andouille sausage, a traditional ingredient in Cajun cuisine.

Cheeses

A slamai and cheese board is a fun and festive way to serve snacks or appetizers. The term "charcuterie" refers to the preparation of cured meats, but nowadays, it usually refers to a meat and cheese board.

When it comes to cheeses, it's important to offer a variety of hard and soft cheeses, made from different kinds of animal milk (cow, sheep, or goat). It's a good idea to include at least one familiar cheese that your guests will feel comfortable eating.

Hard Cheeses

• Manchego
• Cheddar (white or orange)
• Swiss
• Gouda
• Gruyere
• Parmesan
• Parmigiano-Reggiano
• Pecorino
• Asiago
• Edam
• Comte
• Swiss
• Camembert

Soft Cheeses

• Brie
• Triple cream
• Goat cheese
• Havarti
• Burrata
• Cream cheese with pepper jelly on top
• Blue cheese
• Gorgonzola

You can also try something unusual, like a cheese made with goat's or sheep's milk. Remember to take the cheese out of the fridge at least 30 minutes before serving so it can come to room temperature. Slice the cheeses into different shapes to make the board more visually interesting and easier to serve. Don't forget to add cheese knives!

In addition to the cheeses, you can also add some cured meats, crackers, breads, jams, preserves, pickles, fruits, nuts, and other accompaniments to create a well-rounded and delicious slamai and cheese board.

Accompaniments

Savoury Accompaniments

Nuts are a great option for adding crunch and texture to your board. Choose from almonds, pistachios, cashews, macadamia nuts, candied pecans, or walnuts. You can also offer mixed nuts for a variety of flavours and textures.

Briny, pickled, or marinated items are also a great choice. Consider offering olives, cocktail onions, cornichons, dill pickles, or pepperoncini. For a unique twist, try green olives stuffed with garlic or feta, or include olive tapenade and bruschetta.

Savoury dips and spreads are another essential accompaniment. Offer a variety of options such as whole-ground mustard, hummus, ranch, or balsamic dip. These dips will pair perfectly with the meats, cheeses, and crackers on your board.

If desired, you can also include cold-cut vegetables on your board. Carrots, cucumbers, snap peas, celery, and bell peppers are all great options.

Sweet Accompaniments

Fresh fruit and berries add a touch of sweetness and colour to your board. Grapes, apples, pears, oranges, raspberries, blueberries, strawberries, and figs are all excellent choices.

Dried fruit is another option for adding sweetness and texture. Consider dried apricots, cherries, figs, pineapple, or mango.

Sweet spreads such as fig butter, orange marmalade, or blackberry jam can be paired with cheeses for a unique flavour experience. Honey is also a great option to drizzle over cheeses or pair with nuts.

Chocolate, especially dark chocolate or chocolate-covered nuts, adds a touch of indulgence to your board.

Crackers and Breads

A variety of crackers and breads are essential for providing a base for your meats and cheeses. Offer a variety of shapes, sizes, and flavours, such as crostini, breadsticks, pita crackers, sliced baguette, mini toasts, or gluten-free options.

Arrangement

When arranging a slamai and cheese board, it is important to consider the visual appeal of the board, using different heights, colours, and textures to create an attractive display. Here is a step-by-step guide to arranging a slamai and cheese board:

• Start with the cheese: Place the cheese around the board, working with odd numbers such as 3, 5, or 7 types of cheeses depending on the size of your party. It is recommended to include a variety of hard and soft cheeses made from different kinds of milk (cow, sheep, or goat). It is also a good idea to include at least one familiar cheese that your guests will feel comfortable eating.
• Fold and add the meats: Salami slices can be folded in half and then in half again to create a fan shape, or rolled into a "salami rose" for a more attractive presentation. Other meats such as prosciutto can be draped or rolled onto the board, while firmer meats like chorizo can be sliced thinly and served as-is.
• Add the accompaniments: Fill in the gaps with savoury and sweet accompaniments, placing them strategically to create a visually appealing board. For example, pair mustard, briny foods, and nuts with salami and sharp cheeses like Parmesan. Fresh and dried fruits, as well as sweet spreads, pair well with soft cheeses like brie or goat cheese.
• Fill in the extra space with crackers: Look for any remaining gaps on the board and fill them with crackers. You can also add extra small nuts or fruit to fill in any remaining spaces.
• Keep it simple: Design your board based on your guests' preferences and include simple foods that people will actually enjoy.
• Make it colourful: Add colour to your board through fresh fruits such as red apples, green and red grapes, strawberries, raspberries, or blueberries.
• Serve and enjoy: Provide knives for slicing the meats and cheeses, as well as small dishes or bowls for the accompaniments. Invite your guests to help themselves and enjoy the delicious flavours!

Presentation

When it comes to presenting a salami and cheese board, there are many ways to make it visually appealing. Here are some tips to make your board look beautiful:

Choose a Board

Select a board or platter that is large enough to fit all your ingredients. You can use a wooden board, a cutting board, a serving tray, a large plate, or even your countertop! If you have a lot of ingredients or are serving a large group, consider using multiple boards or laying out a large piece of butcher paper on your counter.

Arrange the Ingredients

Start by placing the larger items, such as meats and cheeses, on the board first. Fold or roll the meats, such as salami, in creative ways to add visual interest. You can create "salami roses" by wrapping skinny slices of salami around themselves in an accordion-style fashion. Another option is the "quarter-fold," where you fold a slice of meat in half and then in half again to create a triangle. For longer slices of meat, try the "half-fold" or "ribbon" by folding the meat in half lengthwise and layering it back and forth on the board.

After placing the meats and cheeses, fill in the gaps with smaller accompaniments such as crackers, fruits, nuts, pickles, and dips. Consider the visual appeal of the board by using different heights, colours, and textures to create a cohesive and attractive display. Group similar items together and separate colours to allow the brightest colours to stand out. For example, pair mustard, briny foods, and nuts with salami and sharp cheeses like Parmesan. Fresh fruit, jams, and candied nuts go well with Brie or goat cheese.

Add Finishing Touches

Provide knives for slicing the meats and cheeses, as well as small dishes or bowls for the accompaniments. You can also add something whimsical and fun to your board, such as festive chocolates for Christmas or chocolate Easter eggs for Easter. Fresh herbs like rosemary or thyme can also add colour and visual appeal.

Storage and Serving Tips

It is recommended to remove the cheese from the fridge at least 30 minutes before serving to bring it to room temperature. This will prevent the cheese from being too hard or cold. You can assemble the board up to four hours ahead of time and keep it loosely covered in the fridge. Remove the board from the fridge 30-60 minutes before serving to allow it to come to room temperature.

Frequently asked questions