Meat your Charcuterie Board
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Time to read 3 min
Charcuterie boards have quickly become the epitome of culinary artistry, offering a delightful array of flavors, textures, and visual appeal.
At the heart of these tasty charcuterie boards and platters are the meats – a harmonious ensemble of cured, smoked, and dried offerings. In this blog, we'll explore the diverse world of the meats that you can include on a charcuterie board to craft a culinary masterpiece that will please every palate.
Prosciutto - Italian Elegance
Prosciutto, an Italian classic, is thinly sliced, air-dried ham, prized for its delicate and buttery texture. When sliced correctly, this meat is almost translucent.
Prosciutto is often draped gracefully around the charcuterie board and pairs perfectly with a variety of accompaniments like melon, figs, or arugula. Its sweet and slightly salty flavor is a crowd-pleaser and sets the tone for an elegant charcuterie spread.
Our very favorite way to eat Proscuitto is by wrapping it around our favorite cheeses. Not only does it look great on the charcuterie board, but it's fun, salty snack that hits the spot every single time.
Salami - Versatility at Its Best
Salami is a charcuterie board staple, known for its versatility. Varieties like Genoa (our personal favorite), soppressata, and chorizo offer distinct flavors, from mild and peppery to spicy and robust.
Because Salami has such a firm texture, it makes it easy to slice, and it pairs splendidly with cheese, olives, and crusty bread.
Salami, like many dried meats, can have a strong, salty flavor, so we like to pair it with a sharp or creamy cheese. On our very favorite charcuterie boards, we love placing cheese like Brie or Havarti near the salami for an easy bite.
Chorizo - A Spicy Spanish Kick
Spanish chorizo, a dry-cured sausage, delivers a burst of smoky, spicy flavors. Its paprika and garlic undertones add a distinctive character to your board.
Generally, chorizo is a vibrant red, which is great when it comes to the aesthetic nature of crafting a charcuterie board. Charcuterie boards and platters need lots of color and texture, chorizo is a great way to add that.
Pair Chorizo with Manchego cheese, pickled red peppers, and some crusty bread to fully enjoy its robust taste.
Coppa - The Italian Cure
Image By Elevation Meats
When it comes to assembling a charcuterie board, Coppa is a star player. Its bold, peppery flavor and marbled texture make it a fun, versatile addition. You can fold or roll thin slices of Coppa to create elegant ruffles on your charcuterie board.
The rich and complex taste of Coppa pairs beautifully with creamy cheeses, such as mozzarella. The creamy cheese acts as a soothing counterbalance to the spiciness of the Coppa, creating a harmonious union of flavors and textures.
To enhance the experience further, consider adding fresh basil leaves to your Coppa-mozzarella duo. The aromatic basil's herbaceous notes and bright, fresh taste will add another layer of complexity to the ensemble, elevating the combination to an Italian-inspired masterpiece.
Pancetta - Italian Bacon's Delight
Pancetta is Italian bacon that's been salt-cured, seasoned, and air-dried. It's savory, often used to add a punch of umami flavor to dishes or charcuterie boards.
Rolled or thinly sliced, it pairs well with fresh mozzarella, cherry tomatoes, and basil for a delectable caprese-inspired bite.
Our favorite way to use Pancetta on a charcuterie board is to place it next to a bowl of marinated mozzarella pearls that have been soaking in herbs and spices, and then doused with a little balsamic glaze. The combo is easy to create, and always feels (and tastes) fancy.
Smoked Salmon - A Seafood Twist
While not a traditional charcuterie board meat, smoked salmon can add a delightful seafood twist to your next charcuterie board or platter.
Its silky texture and smoky flavor marry perfectly with cream cheese, capers, red onion, and bagel chips.
Our favorite way to add salmon to a board is with toasted baguettes and a dill cream cheese. These simple ingredients all pair together perfectly, and make a bite-sized snack that's the best elevated finger food.
Mortadella - A Delicate Italian Mosaic
Image By Isa Zapata
Mortadella is a traditional Italian cold cut, similar to bologna, but infinitely more refined. Studded with pistachios and peppercorns, it boasts a delightful balance of flavors and textures. Mortadella is definitely not as popular on charcuterie boards as meats like salami, but it's definitely worth the add if you're looking for something to make your charcuterie board a little different.
Serve it with freshly baked bread and marinated olives for a Mediterranean touch.
Meats are the salty soul of a charcuterie board, offering a delightful range of textures, flavors, and cultural influences. Whether you prefer the velvety grace of prosciutto, the spicy kick of chorizo, or the elegance of smoked salmon, the key to a successful charcuterie board is variety and balance.
By carefully selecting and artfully arranging a diverse assortment of meats, you can create a culinary masterpiece that is sure to impress and satisfy even the most discerning palates.
Experiment, explore, and savor the savory symphony of meats on your next charcuterie board.
