Charcuterie 101: What meats should I put on my board?
Welcome to the Board Tour— a blog where we explore the world of charcuterie and share some of our favorite artisanal cheeses, tips, and tricks. Charcuterie 101 is our 5-part series focused on the building blocks behind the craft. From choosing your cheeses to incorporating the elements of design, we’ll cover everything you need to know about creating your own board.
by: Lauren Barker | owner/cheese artist
It wouldn’t quite be a charcuterie board without the charcuterie! The meats you put on your board serve as the savory companions to your cheeses. Join me in this post as I share how Cheese Garden decides what meats to add to a board.
Think about thickness
The thickness of cured meats can range from a hard roll of salami to a paper thin pack of prosciutto. Knowing what thickness you would like to work with for your design is crucial in the meat selection process. For example, it’s much easier to create a salami rose when you’re working with thinner, larger slices while a smaller, thicker salami slice will provide a better dimension to a salami river. If you’re aiming to have multiple meats featured on your board, try to feature a variety of thicknesses to invite more textures onto your board.
Delicate coppa slices are ideal for shaping into a rose.
Consider the color
Think about how bold you want your meat to appear on your board in relation to the overall aesthetic, as well as the colors of the other ingredients. Spicier salamis such as chorizo or calabrese will have a more pronounced red color than a more savory, herbaceous variety like a genoa or a soppressata. Coppa will offer a blend of shades, while prosciutto will showcase a delicate pink hue. Considering these colors in advance will set you up for success in the arranging process.
The multi-tone salami rivers placed side-by-side create a dimensional, layered effect.
Branch out a bit
While all the meats I’ve mentioned so far may be among the most popular choices in the charcuterie world, there are so many other fun varieties on the market. Throwing on a lesser known meat or two will give yourself and your guests an opportunity to discover a new favorite. Try adding one of these to your next arrangement:
Speck - a denser cousin to prosciutto, this marbled meat has a distinct smoky finish
Jamón Ibérico - this traditional Spanish delicacy offers a floral, nutty flavor that carries a subtle sweetness
Fig salami - this one is technically not a meat, as it’s made with figs, but serves as a delicious alternative for a meat-free board. My personal favorite is the pistachio and cinnamon variety.
Fun Fact: Jamón Ibérico gets its nutty flavor from the oak trees surrounding the pastures where the pigs graze on the fallen acorns.
The last slice
In the world of charcuterie, the art lies in the details, from creating intricate salami roses to harmonizing the colors with your overall aesthetic. So, the next time you embark on your next cured meat shopping adventure remember to:
Find the right thickness for your plating techniques and feature a variety
Picture the color of the meat with your overall design
Mix it up and try something new
And most importantly, give yourself the space to be creative and have fun with it!