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How to create the perfect charcuterie board-CHOOSE YOUR CHARCUTERIE MEATS

There’s a slight chill in the air, but gatherings with friends and loved ones are still firmly popping up in our social calendars. We are all ready to take advantage of these beautiful days before winter comes calling! There’s no better thing to have tucked away in the fridge for impromptu get-togethers than some delicious charcuterie. Read on for our guide on how to create one at a moment’s notice.

How to create the perfect charcuterie board

CHOOSE YOUR CHARCUTERIE MEATS

A great charcuterie board is really all about the delicious meats you’re loading it up with. If you’re looking for great quality charcuterie and a wide selection of options, try Meatsmith’s collection. Here are our top choices for the cured meats we love to see on a charcuterie board, all conveniently stocked at Meatsmith

  • WAGYU PASTRAMI  

An essential for any board, just make sure you get enough to snack on while assembling. Wagyu beef brisket is pickled then generously massaged with the top secret pastrami spice mix, then smoked slowly for 8 hours. 

  • PROSCIUTTO DI PARMA 

Raw, cured ham from the hind leg of pigs fed whey from the Parmesan cheese making process. It doesn’t get much more Italian than that. Created in Parma in central Italy, with only sea salt, air drying and at least 400 days of curing. Eat it straight from the board, wrap it around grissini, pile it on crusty bread with cornichons, or create your own flavour combination.

  • SALAMI INFERNO

Add a bit of spice to your board with this hot salami (it’s all in the name). Packed with chilli, this finely textured salami is best hand sliced thinly.

  • SALAMI SOPRESSA

For a milder alternative, this one is a complete crowd-pleaser. It’s a large, classic Italian aged salami with pork, lard, pepper and spices – typical of the Veneto region in northern Italy.

SELECT TASTY CHEESES

There’s nothing like a variety of cheeses to really make a charcuterie board sing. Opt for a variety of textures and flavours- soft and gooey, mild, and sharp, to create a beautiful board. Here’s our picks: 

  • SOFT AND GOOEY ROBIOLA

This is a tasty soft cheese made from a mix of sheeps, cows and goats milk. Robiola is a classic Northern Italian cheese made at the base of the Italian Alps. Add a drizzle of olive oil and a crack of pepper over the top!

  • CREAMY HEAVEN WITH TRIPLE CREAM

Take a trip to France with a triple cream brie. It’s soft, it’s gooey, it’s creamy, it’s yum. 

  • SHARP CHEDDAR

The cheese that everyone will like. You can’t go wrong with the addition of a tasty cheddar cheese to please even non-cheese lovers. 

ADD DELICIOUS EXTRAS 

Create interest with different colours and textures. We like to add some fruit, nuts, crackers and delicious goods from France. Here are some of our suggestions:

  • DUCK & PISTACHIO TERRINE 

A rustic and flavoursome terrine that will be greeted with joy on your charcuterie board. Bursting with duck, pork, pistachios, chicken livers, bay, thyme, garlic and shallots this is one pretty little piece. 

  • CHICKEN LIVER PÂTÉ  

Chicken livers, free range eggs, shallots, clarified butter, herbs and a little boozy kick from port, madeira and brandy. With a sensationally smooth texture, we love it on flatbread with a slice of zuni pickle.

  • PICKLES

We can’t get enough of a crisp pickle and slice of cheese. We’re particularly enjoying the zuni pickle from Meatsmith. Cold brined with mustard seeds, they’re utterly more-ish.

FINISH WITH A GLASS OF WINE

Charcuterie and wine are a match made in heaven. Stock up on a few bottles of vino that will perfectly match your spread of meats and cheeses. 

We like: 

  • Crisp Whites: Try La Morella Il Monte Cortese or your favourite crisp white wine. 
  • Rosé: Try Chalmers Rosato with notes of pink grapefruit, delicate florals and subtle hints of spice. 
  • Pinot Noir: Try Curly Flat’s Lyra for something light and fragrant. 

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