Randy Chandler
A charcuterie board is a great way to showcase a variety of meats and cheeses, and the perfect board has something for everyone. The key to a good charcuterie board is variety, with a mix of textures and flavours. When it comes to meat, there are many options to choose from, including salami, prosciutto, chorizo, and Parma ham. Softer meats like prosciutto can be rolled or draped, while firmer meats like salami can be folded or fanned out. The meat should be sliced thinly and served at room temperature to ensure the best taste and texture. In addition to meat and cheese, a charcuterie board often includes crackers, bread, fruits, vegetables, nuts, olives, honey, jams, and other spreads.
| Characteristics | Values |
|---|---|
| Quantity of meat | 2-3 slices or 2-3 oz per person |
| Variety of meat | Salami, prosciutto, chorizo, parma ham, coppa, mortadella, sopressata, nduja, capicola, cured meat, speck |
| Texture of meat | Thinly sliced, folded, or rolled |
| Type of meat | Cured, cooked, or smoked |
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What You'll Learn
Salami
When selecting salami for your board, consider the variety of flavours and textures it can bring. Salami can be strong or soft in flavour, so choose a type that will complement the other items on the board. For example, if you have a strong, bold salami, pair it with a strong cheese, such as a sharp cheddar or a blue cheese. On the other hand, if you have a softer, milder salami, opt for a milder cheese like Brie or Camembert.
In terms of presentation, salami can be rolled or folded to create a fan shape, adding visual interest to the board. You can also slice the salami ahead of time and arrange the slices in different ways, such as fanning them out or stacking them at varying heights. This will create a rustic and inviting look for your guests.
To enhance the flavour of the salami, consider pairing it with the right drink. A full-bodied red wine goes well with bold salami, while a crisp white wine complements milder flavours. If you prefer beer, a hoppy IPA or a rich stout will complement the strong flavours of the charcuterie.
Finally, remember to keep the salami at room temperature before serving to ensure the best flavour. Take it out of the fridge about an hour before your guests arrive, and assemble the board 30 minutes beforehand to prevent the ingredients from drying out.
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Prosciutto
When preparing prosciutto for a cheese board, it is important to consider the presentation and portion size. For a prosciutto ribbon, take a full slice of prosciutto and cut it in half or quarters, depending on the desired portion size. Fold the slice back and forth, and pinch the bottom to create a fan. Repeat this process to make 6-10 small fans, then lay them out on the board, slightly overlapping. This method is not only visually appealing but also easy to serve, as the portions fit well on crackers.
Another way to present prosciutto is by creating a "bouquet". Cut a full slice of prosciutto in half, then roll one corner diagonally across to the other side. Group the prosciutto rosettes together to give the board some height, and prop them up on slices of cheese.
For a unique flavour combination, pair prosciutto with peaches. Smoke or grill some peach slices, wrap them in prosciutto, and drizzle with balsamic glaze. This combination creates a sweet and savoury taste that will impress your guests.
When selecting cheeses to accompany prosciutto, it is recommended to choose mild cheeses such as provolone or aged cheddar. Blue cheese or intensely flavoured herbed cheeses may not pair well with the delicate flavour of prosciutto. Remember to add some crackers, fruits, and vegetables to your board to create a variety of textures and flavours.
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Chorizo
When creating a cheese board, it is important to consider a variety of flavours, textures, and shapes to make the board more visually interesting and delicious. In addition to chorizo, other meats that can be included on a cheese board are prosciutto, salami, coppa, mortadella, and sopressata. These meats can be folded, rolled, or draped to create different shapes and textures on the board.
Cheese boards typically include a mix of hard, semi-hard, soft, blue, and spreadable cheeses. Some popular choices to pair with chorizo include Monterey Jack and mozzarella, as these cheeses are mellow and mild, allowing the flavour of the chorizo to shine through. Avocado is also a good addition to a chorizo and cheese combination, as it adds a smooth and creamy taste that balances out the intense flavour of the chorizo.
To enhance the flavours of the meats and cheeses, a variety of accompaniments can be added to the board, such as crackers, breads, fruits, nuts, jams, and preserves. Fresh fruits like grapes, berries, and clementines are commonly paired with chorizo, while dried fruits and nuts can be used to fill any gaps on the board. Olives are also a good addition, especially when creating a Spanish-inspired cheese board.
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Parma ham
When adding Parma ham to your cheese board, consider the balance of flavours and textures. Include some bread such as focaccia, breadsticks, sourdough, or rye, and choose cheeses that complement the ham, such as Parmigiano Reggiano, Gorgonzola, mozzarella di bufala, or a creamy cheese like stracciatella. Fresh fruit is also a great addition, with melon and figs pairing particularly well with Parma ham.
You can drape the slices of Parma ham over the board or fold them in a variety of ways to add visual interest. Try folding them in half and fanning them out, or for a thinner variety of ham like prosciutto, fold them like a ribbon.
To make your cheese board even more interesting, you can incorporate Parma ham in other ways besides just slices. Try making crostini by topping toasted baguette slices with cheese, Parma ham, rocket, and pine nuts. You can also make Parma ham crumbs by baking strips of the ham until crispy and then crumbling them. These crumbs can be used as a topping for soups or vegetables, such as Brussels sprouts.
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Spicy cured meat
When creating a cheese board, variety is key. You want to offer your guests a range of flavours, textures, and shapes to create visual interest and make the board more delicious and exciting. A good rule of thumb is to include at least one hard or semi-hard cheese, one blue cheese, and one soft cheese. Adding a cheese made with goat's or sheep's milk is also a great way to surprise your guests.
Now, when it comes to spicy cured meat specifically, there are several options to consider. Firstly, Spanish chorizo is a must-try if you're a fan of cured meats. It is commonly classified as either sweet or spicy and is made with pork. Chorizo can be thinly sliced and served as-is, adding a nice texture contrast to the cheese board.
Another option for spicy cured meat is 'Nduja', a spicy Italian meat spread. 'Nduja has a smooth, spreadable consistency and can be generously layered on crackers or crostini. To elevate this pairing, top it with a piece of sharp cheese, such as Manchego, which pairs wonderfully with spicy meats.
If you're looking for a more unusual option, consider adding a spicy salami to your cheese board. Salami is traditionally made from lightly ground beef or pork and then stuffed into a casing to begin the fermentation process. The longer the salami ferments, the drier it becomes, resulting in different varieties ranging from juicy to dry. Salami can be folded in half and then in half again to create a fan-like shape on the board.
Lastly, if you're feeling creative, you can try curing your own meat at home. This way, you can customize the level of spice and experiment with different flavours. Curing your own meat takes time and attention, but it can be a rewarding experience and a great way to impress your guests.
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Frequently asked questions
There are many meat options to choose from when creating a cheese board. Some popular choices include prosciutto, salami, chorizo, Parma ham, and mortadella. You can also add some variety by folding or rolling the meats in different ways.
As a general rule, plan for 2-3 slices or 2-3 ounces of meat per person. If you're serving a group of 8-10 people, you'll need about 1-1.5 pounds of meat in total.
The cheese on your board should complement the meat in terms of texture and flavour. For example, soft, mild cheese pairs well with firm cheese and soft meats like prosciutto go well with creamy cheeses like burrata or brie.
Yes, variety is key! Include a range of flavours, textures, and shapes to create visual interest and give your guests plenty of options. You can also add some cured meats like salami, chorizo, or prosciutto for a longer-lasting board as these meats have a longer shelf life.
