Charcuterie (shar-Kyoo-ter-ee) is a French word for smoked, dry-cured, or cooked meats. From simple things like ham, sausage, salami, and bacon to more artisan hand-crafted things like pâté, duck confit, rillettes, and terrines. These all fall under the broad range of charcuterie. For me and many of you out there, a charcuterie board is always a perfect choice for entertaining, especially during the holidays! As an added bonus, there’s no cooking involved!
Charcuterie is pretty trendy right now, but has been around for a very long time … as in before refrigeration! It’s a classic way of preserving meats with a rich culinary history. To start, simply grab a slate, board, or platter and follow our 3-step Charcuterie Guide so you, too, can feast like a gourmand and entertain with ease this holiday season!
PALACIOS SPANISH CHORIZO : Dry-cured sausage smoked with Paprika. DELI
NIMAN RANCH PROSCIUTTO: Dry-cured with Sicilian sea salt. MEAT
HERITAGE FARMS SOPRESSATA: Coarsely ground, sweet or spicy. MEAT
SERRANO HAM: Extremely flavorful, air-dried Spanish ham. DELI
THE THREE LITTLE PIGS PÂTÉ DE CAMPAGNE: Pork pâté with garlic and spices. THE DLM CHEESE SHOP
FRA’ MANI CALABRESE: Salami with wild fennel, sweet & hot Calabrian pepperoncini, and chili flakes. DELI
THE THREE LITTLE PIGS SAUCISSON SEC AUX CÈPES: Sliced air-dried sausage with porcini mushrooms. THE DLM CHEESE SHOP
LA NAVA JAMÓN IBÉRICO: A treasure from Spain. DELI
NIMAN RANCH CAPOCCOLLO: Corsican pork cut. MEAT
PRO TIP: Start with 3 to 5 choices that represent varying forms, textures, and flavors, such as smoked, dry cured, firm, delicate, creamy, or salty. How much to buy? About 2 oz per person.
SOMETHING SALTY: It’s nice to balance all of that meaty goodness with something salty or acidic, like cornichons or briny pickles, mustard, and chutney. Don’t forget to add a handful of nuts as well, like Marcona almonds.
DLM ITALIAN MINI TOASTS: Perfect for any charcuterie tray. THE DLM CHEESE SHOP
SOMETHING SWEET: Now, time to layer in a little sweetness to truly cover all the bases. We love adding in fruit, like grapes, California dried figs, and a Bosc or Holiday Pear. It really is that simple.
RAINCOAST CRISPS: Subtle sweetness with a delightful crunch. THE DLM CHEESE SHOP
INVITE CHEESE TO THE PARTY: By adding cheese to your charcuterie board selection, it opens up a whole world of flavors and textures that go beautifully with wine. Just like choosing the charcuterie, think about varying the texture and flavors of cheeses from buttery to nutty, creamy to hard. The possibilities are endless and frankly that is the fun!
CHEESEMONGER PRO TIP: “When selecting cheeses for my charcuterie boards, I think of a rhyme I once learned. Something old, something new, something goat, and something blue. Make this your motto and you’ll have the framework for the perfect cheese board.” —Maritza Crowdy, The DLM Cheese Shop Manager, Springboro
Laurent-Perrier
