Building a charcuterie platter is quite simple. Charcuterie (shahr-cute-uh-ree) is a French word that refers to cured, smoked, or cooked meats. When choosing meats, I like to choose producers who make charcuterie from humanely raised animals and who use traditional methods. It just tastes better when food is produced in small batches using sustainable practices. I suggest using a board made from natural wood, stone, or slate and garnishing it with fresh herbs. Natural materials highlight the natural beauty of the meats.
How Much Meat to Buy?
Generally, I suggest 2-3 oz per person if you are serving other food. If the charcuterie platter is the only thing to nibble on, double it to 4-6 oz per person.
Salami
Variety is the spice of life, and the key to a well-balanced charcuterie board is variety. Salami is made by grinding the meat and mixing in various herbs and spices. It is then placed in a casing and left to cure. Choose a mixture of salami with different flavor profiles: a sweet soppressata and a spicy one, or maybe a fennel-based salami. Sometimes, I'll include a small stick of salami to vary the size.
Whole Muscle Meats
Next, I suggest two whole-muscle meats. These include meats like Prosciutto di Parma, Jamon Serrano, coppa, which is cured pork shoulder, bresaola (air-cured beef), or lomo, a cured pork loin. Typically, I would choose one ham and one other, like the coppa.
Pate is a must.
Country-style pate or rillettes add a nice texture change. Pate or terrines can be made from a variety of meats, typically pork, rabbit, duck, pheasant, chicken, or anything that can be cooked down with herbs and spices. My favorite is duck rillettes, which is duck meat simmered in its fat, then shredded and placed in a container.
Accompaniments
Cured meats are fatty and mouth-coating, so cornichons and olives provide acidity to help break up the fat. Try any pickled vegetables, and remember the grainy mustard, especially with the pate. One of my other favorites on a charcuterie board is pickled fruits like raisins or figs. Last, it would help if you had plenty of good crusty bread to serve.
