Charcuterie boards are all the rage right now! It seems like every holiday party has some variation of this party platter and they are always a huge hit. Whether they are gigantic or small and quaint for just a few people, building a charcuterie board can be a bit overwhelming if you haven’t done it before. So, today we’re sharing our favorite tips for building the ultimate holiday charcuterie board this season so you can entertain in style without the stress!
Cured Meats: Try Coppa, Jamon Serrano, Prosciutto, Mocetta, Lardo (cured pork with herbs)
Cured Sausages/Salami: Try Spanish Dry Chorizo, Finochietta, Genoa Salami
Fresh Mozzarella: It goes with just about everything and mostly everyone loves it.
Truffle Cheese: This cheese adds a bit of luxury and uniqueness to a charcuterie board.
Drunken Goat: This mild, Spanish cheese has a slight sweetness and nice sharpness to it. Mild enough to eat with just about anything on a charcuterie and cheese board.
Fruit: Grapes are a traditional addition to charcuterie boards. Apple and pear slices should also be included because they create a perfect base for cheeses and meats.
Spreads: Honey, patés, mustard, jams, jellies.
Nuts: Roasted, plain or candied nuts are an excellent option for your charcuterie board. Consider marcona almonds, pecans and walnuts.
It's a good idea to have toasted baguette slices and maybe some rye crackers for serving. Some of the cured meats might taste better against a neutral flavor base.
Don't stress out this Holiday Season.
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