Get on Board! Learn What Makes a Delectable Charcuterie Board
Charcuterie boards are taking cocktail bars by storm as a funky and classy starter with cured meats, cheeses, bread, and vegetables to accompany with wine and kick off your evening. It’s an enigma of the dining experience that is exotic in its flavors as well as its name.
Although you can find boards in many restaurants in the United States, this popular picking starter has been beloved in many other regions of the world much longer. Let’s reveal the history of this indulgent and rustic starter and explore the many different origins! Get those picking fingers ready!
The French Charcuterie Board
A little spread of love in the form of pate!
French charcuterie boards are built with the best ingredients from within each region all fully honoring the pig from head to tail! The chefs pride themselves on using thorough techniques with the meat portion to make an exquisite board. So let’s get down to it!
Meat
Pate
Generally made from pork, rabbit, or duck.
Ground and pureed with seasonings.
Terrine des Trois Rois
A layered pièce de résistance with chicken, creamy foie gras, and pureed marinated prunes.
Mouse
A smooth addition to the board consisting of finely ground pork and a higher percentage of liver than pate
Rillette
Typically shredded pork but can be duck or rabbit that is cooked in its own fat (confit). The meat is then pulled or shredded and folded back into its fat. It adds a rustic feel to the collection!
Boudin
Spiced pork is packed in natural casings that are then boiled and either poached or blanched.
Saucisson
Dry-cured pork fermented into salami. A tasty, salty bite.
Jambon
Cooked and cured ham, thinly sliced, and melt in your mouth savory!
Cheese
Oh, that’s creamy and rich!
Port Salut
A mild cow cheese.
Brie de Meaux
A French “Queen cheese”, but enjoyed by all historically.
Roquefort
A Blue Sheep Cheese: the French version of Gorgonzola.
As you can see, the French board has some high-maintenance meats and cheeses on their board but the accompaniments are very simple. Some flakey baguette with dijon mustard and pickles will do to pair with this pork forward board! Bon Appetit!
The Italian Board
Who doesn’t love some salty, melt-in-your-mouth goodness?
While the French boards shine with the technique of complicated delicacies created with pork, the Italian boards are more similar to Antipasto and rely on simpler flavors of each component. Just as delicious and not as intimidating.
Meat
Proscuitto/Parma Ham
Dry-cured Pork Leg
Coppa
Upper Neck Loin Dry Cured
Salami Milano
Dry Cured Salami
Lonza or Coppa
Dry Cured Pork Loin or Upper Neck
Pancetta
Dry Cured Pork Belly
Cheese
We don’t mean to be cheesy, but this board wouldn’t be anything without Italian cheese!
Provolone
A semi-hard cheese, mild in taste and smell.
Pecorino
Made from Sheep's Milk, crumbly in texture and sharp and spicy.
Gorgonzola
Made from goat’s Milk owning an earthy and salty flavor.
Traditional Italian charcuterie boards are very simple and tend to highlight the meats and cheeses that are locally produced. No need to accompany anything with these meats and cheeses, but if they do come with anything, they come with olives and some roasted peppers, maybe even some artichokes!
Modern Charcuterie Board
The best part of charcuterie boards, is that they bring people together!
Modern boards that you’ll see in restaurants now are souped-up combinations of French and Italian meats and cheeses. Not only may you see pork rillette and prosciutto but you may also see some hummus and some jams and even hard-boiled eggs on the board too!
The combinations on the charcuterie boards are endless, and if you can feel your head spinning now just imagine adding the right wine to the mix! We have a Charcuterie and Wine Pairing to help you out! We’ve sold out of our first Charcuterie and Wine Pairing, but don’t worry, we have another one on July 30th. Save your table while this popular event is still open!
