BUILDING A Charcuterie Board
Charcuterie is rich and
filling, so a little goes a long
way. If the charcuterie is an
appetizer or starter course,
estimate around 2 ounces per
person. If the charcuterie is the main
food feature of your gathering, estimate
roughly 5 ounces per person. Your two
basic categories are crudo (raw cured
meat) and cotto (cooked meat). Cured
meats such as prosciutto are saltier and
more intense, so balance them with the
fattiness and sweetness of cooked meats
Originally, all pâté was
created to use up the excess
product — offal, trim, fat. Pâté and
terrines are essentially a mixture of
fine to coarsely ground meat with
additions like vegetables, truffles, and
nuts, cooked in a baking dish to form
a “block” or “mold.” Mousse is also
a mixture of meat and additions like
truffles, nuts, cognac, and vegetables,
but its texture is pureed and smooth.
It’s not a must-have on a board, but it
brings a different flavor and texture.
WBM november 2018
Pickled vegetables are a
fantastic pairing with meats
because they cut through
the richness of the fatty, salty
meat and the acidic qualities will
neutralize any strong flavors left on
the palate. Include vegetables such as
olives, pickled onions, pickled okra,
carrots, cauliflower, or mushrooms.
COPPA is made with trimmed and boned pig’s
neck, covered with sea salt, pepper, cloves, and
nutmeg and left to cure for about 10 days before
being hung to air dry for 4-6 months.
GUANCIALE is made from pork jowl. It’s
similar to pancetta, but with a richer flavor.
BRESAOLA is a technique that uses beef
tenderloin that is salted and air-dried. The Spanish
version is called cesina.
LOMO DE CERDO (or “lomo”) is a
Spanish cured pork tenderloin. The Italian version
is called lonzo.
MORTADELLA is similar to bologna, but
much better. Mortadella is cooked (cotto) rather
than cured raw (crudo), and is seasoned with black
pepper and occasionally pistachio.
SAUCISSON SEC is a dry-cured sausage,
similar to salami, made of pork or sometimes wild
FINOCCHIONA is a salami made with
fennel for refreshing sweetness.
KNOW YOUR MEATS