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Charcuterie Platter

Michael Giacopassi

Posted on February 07 2017

The other day I shared  my families old world salami recipe  and today I will teach you how to put together the perfect charcuterie board.  

The popularity of charcuterie boards has exploded in recent years and now they can be found on high end restaurant menus across the country. I actually don't know if that's true or not.  I don't go to many high end restaurants around here - never mind ones around the country.  I'm not even sure restaurants carry this type of thing - but that's not really the point.  This post is to teach YOU how to put one together and screw the restaurants.

A good charcuterie board begins with, well the board.  The one pictured was a slab of wood I found in my Dad's basement over the holidays.  However we have sold over a hundred of our serving/cutting/charcuterie boards in the past.  Live-edge is hot right now, but I really like just a thick solid slab of maple. black walnut or cherry.

Next comes the meat.  I make my own salami, chorizo, soppressata, pepperoni, duck breast prosciutto and a few other odds and end.  If you don't make your own your local grocery store should have a decent mix of cured meats.  If not the local one , try a high end grocery store or Whole Foods.  If you don't have anything around you - Olympia Provisions or a local guy from CT at Before and After Farms .

After the meat comes the cheese.  And of course I make my own cheese as well.  I don't consider it real cheese - you probably wouldn't either, it's called queso fresco and can come together in a couple of hours - but that is a post for another day.  You can use anything you want, the fancier and more high end - the more money your friends will think you make and then ultimately hit you up for a small crippling loan. 

After that comes some other stuff.  On the board pictured above are some of my pickled green tomatoes.  This past summer was terrible for my tomatoes - I ended up with pounds and pounds of green tomatoes at the and of the year and making pickled green tomatoes was just one of the uses I found for them.  I also like to add some pickles for crunch, olives, almonds, crackers or fresh crunchy crusty bread.  Different types of relish and stone ground course mustard also fits in well.

Don't be afraid to experiment, try new things, add some stuff I didn't think of and let me know about it. 

Add a charcuterie board to your next party or get together and it is guaranteed to be a hit.




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