What Is Charcuterie? (2024)

In the French tradition, charcuterie (pronounced "shahr-ku-tuh-ree") is the art of preparing and assembling cured meats and meat products. Charcuterie-style meat and cheese boards have become very popular outside of France, and the idea of charcuterie has evolved to include many foods besides meat. Today, it's common for a charcuterie board to contain an assortment of cheeses, artisan bread, olives, fruit, and nuts.

No matter what types of foods are included, the key element of all charcuterie boards is that they should be artfully arranged for an attractive presentation. If you want to offer charcuterie on your menu, we'll explain the basics and help you make an impressive completed board.

Charcuterie Definition

Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word charcuterie originated in France, and it translates to "pork-butcher shop." While the original French translation refers to pork, many modern charcuterie boards include other types of food like pate, cheese, crackers, fruit, nuts, and dips.

In French, the cook who prepares the meat is called a Charcutier. The English pronunciation of charcuterie varies slightly from the original French. The correct French pronunciation of charcuterie is "shar-coo-tree."

How to Make a Charcuterie Board

If you're just getting started with charcuterie, we've created a simple guide to inspire you. The common elements of a cheeseboard are meats and cheeses, but there are no rules when it comes to charcuterie. Play around with your favorite ingredients and themes. Before serving your board, take a picture of it for future reference. It will come in handy the next time you want to build a charcuterie board.

Choose Your Board

There are so many shapes and styles of charcuterie boards that it can be a little overwhelming. Check out our tips for choosing the right board:

• Shape - Rectangular boards are easy to work with and their shape makes a great canvas for laying out ingredients. Round boards are the next most popular shape, but they're a little more challenging when it comes to your portions. Once you've mastered a rectangular or round board, try experimenting with different shapes.
• Size - For a standard size board that feeds 2 to 3 guests, go with something around 9" x 13". A larger board with a length over 20" is suitable for 4 or more people.
• Material - Melamine breadboards are a convenient option because they are more lightweight than slate or wood boards, but they provide the same rustic look. Large boards with many ingredients tend to become very heavy. Break-resistant melamine is also safe for your patio or outdoor dining space.

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The charcuterie board recipe shown below was created by Ronne Day, the WebstaurantStore food stylist. To recreate this charcuterie board, use a 12" by 24" slate board.

1. Charcuterie Cheeses

Everyone knows cheese is the main event! Begin by adding your cheeses and spacing them out evenly across the board.

Shown here: Stilton, Manchego, Mimolette, herbed goat cheese, Saint-Andre cheese, Parmigiano Reggiano

For smaller boards, stick with two types of cheese you know your guests will enjoy. If you want to go larger, increase the number to 4 or 6 kinds of cheese. When adding a unique or offbeat cheese, use it sparingly because it's probably more expensive and won't be as popular with all your guests. We recommend adding cheeses from these categories:

• Soft cheese - Start with 8 oz. of soft cheese, like brie, chevre, or camembert.
• Semi-firm cheese or hard cheese - Add 8 oz. of medium-firm and/or aged cheese like cheddar, gouda, or manchego.
• Unique cheese - For your third cheese, add 4 to 6 oz. of something unexpected, like blue cheese or Mimolette (an aged cow's milk cheese from France).

Please note: For ease of serving, pre-slice all the cheeses before putting them on the board. If you are serving a very soft cheese, such as chevre, you can set it on a small dish or a piece of parchment with a cheese knife, which helps to maintain the appeal of your board.

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2. Charcuterie Board Meats

The next step is to add charcuterie meats to your board. You can start to fill in some of the space between the cheeses.

Shown here: Soppressata, hard salami, speck, prosciutto

Think you’d like your board to be quick and classic? Go for popular meat options like salami and prosciutto. Expanding your horizons? Try some less typical selections like guanciale, coppa, or lardo. Try using charcuterie meats from these categories:

• Dry-Cured Salami - Add 4 to 6 oz. of thinly sliced peppered salami, soppressata, or cinghiale.
• Cured Ham - Add 2 to 4 oz. of thinly sliced cured ham like prosciutto or Italian speck. These meats usually come pre-sliced, but if you order from a charcuterie counter you can have it sliced to your desired thickness.
• Pate or Mousse - For a traditional charcuterie board, add 6 to 8 oz. of country pate or mousse. Pate has a firm texture and can be placed directly on the board. Mousse has a smooth texture and should be served in a dish or ramekin to keep the board clean.

Please note: If you choose a fatty meat, keep the board clean by placing a small piece of parchment beneath the slices.

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3. Charcuterie Fruits

Fruit adds color to your board and provides a flavor contrast to your meats and cheeses. Continue to fill in the spaces of your board with a variety of vibrant fruits.

Shown here: Figs, plum, green and red grapes, strawberries, kumquats, pear, mini kiwis, dried apricots

For a small board, a cluster of grapes and some sliced apple or pear should be sufficient. If you want to build a large board like ours, choose a fruit from each category below:

• Grapes - Grapes are one of the best charcuterie fruits for easy grazing. If they're in season, try Champagne grapes because they look especially elegant on a charcuterie board. Cut the grape bunches into small clusters and arrange them on top of one another.
• Apples and Pears – You can't go wrong with these cheeseboard-friendly fruits. After slicing but before serving, soak the apples or pears in lemon juice. Gently pat them dry before placing them on the board. The lemon juice prevents discoloration and adds a little extra citrus zing, which helps cut the richness of the cheese.
• Berries - Stick to halved strawberries, whole blackberries, or large blueberries. Raspberries tend to be very soft and small blueberries can roll off the board. If you have your heart set on raspberries or small blueberries, place them in a small dish.
• Fresh Figs - If they're in season, halve or quarter a few fresh figs for your board. They're not only beautiful, but they also pair well with cheese and charcuterie meats.
• Dried fruit - Dried apricots, cherries, and cranberries are popular choices if you choose to add dried fruit to your board. You can also try some of the more unusual dried fruits like kiwis or mango.

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4. Charcuterie Crackers

Crackers and bread options are an important part of your charcuterie board! Guests can layer their favorite foods on top of a cracker for a combination of delicious flavors and textures. Start filling in some of the remaining space with your cracker options.

Shown here: gluten-free crisps, jalapeno cheese crisps, raisin pecan crackers, pineapple basil crackers, grilled baguette (in basket)

For a small, basic board, choose sliced baguette and water crackers. If you're entertaining a larger crowd, pick one or more options from each category below:

• Baguette - It’s never a bad idea to have some thinly sliced baguette in a basket next to your board. Some guests like to build a little crostino (Italian appetizer) with the choices you’ve provided. Warm the baguette whole and slice it before serving. Or drizzle the slices with olive oil and quickly grill them for a summertime crowd-pleaser.
• Crackers - Pick one mild cracker that doesn't overpower the other flavors on the board, like a water cracker. Then choose one adventurous option, like a rye or seeded cracker. If you opt for three types of crackers, choose a variety of flavors and textures.
• Grissini - Grissini are a type of thin breadstick with a crisp texture. Their pencil-like shape adds more visual interest to your charcuterie board.
• Cookies - If you have the room, add a crumbly shorbread cookie or chocolate dipped biscotti for a sweet option that pairs well with your other elements. Sweet and savory is a popular flavor combination!

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5. Charcuterie Board Extras

Now it's time to complete your board with extra elements that add visual interest and unique flavors. Fill in the last open spaces with your favorite finger foods, dips, and spreads.

Shown here: radishes, rainbow carrot sticks, mixed olives, fresh thyme and rosemary, golden cherry tomatoes on the vine, raspberry preserves, white anchovies, honeycomb, Marcona almonds, candied pecans

There are many interesting and creative ways to round out your cheeseboard. Here are a few of our favorites:

• Jams or Preserves - Fruit preserves provide a sweet contrast to meats and cheeses.
• Fresh Herbs - Add sprigs of rosemary or thyme to your board.
• Edible Flowers - Try placing blooms of edible flowers throughout your board.
• Nuts and Seeds - Large nuts like whole pecans can be placed directly on the board. Try adding a small dish for nuts like peanuts.
• Olives - Olives are a popular choice for charcuterie boards thanks to their briny flavor. Serve pitted olives for convenience.
• Smoked Shellfish - For an adventurous option, add a small ramekin of smoked clams, oysters, or mussels.
• Anchovies - Try adding white anchovies, which are a mild, slightly sweet version of the tiny fish.
• Tapenade - This spread, which is a savory combo of olives, capers, and anchovies, can be served right out of the jar or added to a ramekin.

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4 Styles of Charcuterie Boards

There are a few different approaches you can take while developing a concept for your charcuterie board. You can go with a regional approach and include items that all hail from the same country or town (i.e. you could make an entire board based on the flavors of Alsace, France, or Bologna, Italy). Or you can take a more freestyle approach and think about how your favorite flavors and textures would translate onto one board. Here are a few examples of the latter option, to spark your creativity.

1. Pickles and Spreads

Pickled foods provide a tangy contrast to sweet, smokey meats and cheese. There are many types of pickles and pickled vegetables to choose from, like pickled cauliflower, sweet gherkins, or pickled red onion.

2. Cheese and Fruit

Pairing the right cheese and fruit provides a flavorful contrast of taste and textures. Some classic fruit and cheese combinations are grapes with cheddar, pears with gouda, or cherries with brie.

3. Fresh Veggie and Citrus

Think crunchy fennel and blood orange slices. The bright, fresh flavors of produce balance out heavier, fattier meats like salami.

4. Toasted Bread and Meat

Slices of toasted bread provide a delicious vehicle for topping with meats, cheeses, and dips. Classic charcuterie items like prosciutto and fig jam pair perfectly with a toasted baguette.

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Charcuterie FAQ

What Is Rillettes?

Rillettes is a French-style charcuterie meat product similar to pate but with a coarser texture. To make rillettes, meat is slow-cooked until it's soft enough to be shredded. Rabbit, goose, and duck are common types of meat used for rillettes charcuterie.

How Do You Eat Rillettes?

Rillettes can be served cold or at room temperature, then spread over sliced baguette or toast.

What Is Mousse?

When talking about charcuterie, mousse refers to a mixture of meat and liver blended in a meat mixer and strained so finely that it takes on a creamy texture. It’s similar to rillettes in that it’s a spreadable meat dish, but the main difference is that it has a much smoother consistency that is similar to pate. One of the most popular kinds of mousse is chicken liver, which is often prepared with spices, cream, and even a bit of wine to achieve a rich flavor and silky texture.

How Do You Eat Mousse?

Even though mousse must be cooked before eaten, it’s usually served cold and tastes great on sliced baguette or even pieces of fruit.

What Is Salami?

Salami is ground meat mixed with spices (and usually wine), encased in sausage casings, and then dried. There are many styles of salami, some of the most common being Italy’s soppressata, chorizo from Spain, and saucisson sec from France.

How Do You Eat Salami?

The serving method largely depends on the type of salami. Genoa salami lends itself well to being sliced thin on a meat slicer and put on a sandwich. Chorizo is commonly used as an ingredient that adds a robust flavor to cooked dishes and can be found in anything from breakfast to fish entrees to sides of potatoes. Soppressata is commonly sliced a little thicker and served as an appetizer with cheese and fruit.

What Is Prosciutto?

Prosciutto is a fatty cut of meat that’s cured in salt and hung to dry over several months. Prosciutto is usually made from pork, but cured lamb, duck, or other meats that undergo the same process can also be considered a type of prosciutto.

How Do You Eat Prosciutto?

Because of its dense texture, prosciutto is typically sliced very thin on a specialty meat slicer and can be served in a wide variety of ways. You may see it wrapped around fruit or covering other meats and cooked as a crispy outer shell. It’s a delicious pizza topping: it can be diced and added to quiche or pasta dishes, and it can be eaten all on its own!

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When it comes to making a charcuterie board, there's no right or wrong way. Instead, focus on creating flavor combinations and providing your guests with a memorable dining experience. Knowledge of the types of ingredients used on a standard charcuterie board can help you break the rules effectively. Soon you'll grow more comfortable with the craft of developing a delicious, cohesive board for your restaurant, bar, or co*cktail party.