How to create the best charcuterie board

Creating a charcuterie board or what is often termed these days as a grazing platter is a great appetizer, cocktail party or share platter menu offering especially as we come into the summer months. There is so much colour, texture and fun that can be had creating a truly show stopping taste sensation for your guests. Did you know that traditionally charcuterie dates right back to the Middle Ages where the term which translates as ‘cooked flesh,’ was used to identify merchants who sold meat and offal products which had been preserved and cured? It certainly has come a long way since those days back in France, becoming a popular menu item today for many events and functions.

Here at P&H we pay homage to the traditional techniques in the way we prepare, cook and preserve our products. With our pates, terrines and varying artisan product offerings perfect options for creating a charcuterie board for your guests. With the summer months almost here and the event season ramping up, we thought we would put together some suggestions for creating that perfect charcuterie menu offering to wow your guests.

When it comes to the question of where to begin, first we like to start with an assortment of our products to then build upon to create the perfect grazing platter or charcuterie board. The options really are endless, but some of our favourites include the Smoked Chicken Breast, Smoked Duck Breast, the Beef Pastrami and varying terrines and pates such as our Duck Princess Terrine, Pate Supreme and Pate En Croute Country Maison, as well as our Lamb Grazer’s and Beef Cattleman’s Sausage. Once we have selected our products we then set about layering with small jars or bowls of preserves, mustards and relishes. Teamed with olives, pickled vegetables, chargrilled eggplant and perhaps some artichoke hearts. Layers of toasted sliced baguette, crackers, and flat breads. Before adding varying varieties of cheeses from soft to hard, to give different flavours and textures. Perhaps even some bocconcini or whipped goats cured. Finishing off with some fresh seasonal fruit such as strawberries, grapes, and perhaps some sliced stone fruits as well as dried figs and apricots.

It’s all about creating layers, colours and textures and offering guests an array of taste sensations allowing them to pick and choose and to go back for more. With so many options to explore be sure to check out our range of canape, and finger food options ranging from sliced meats, to pates, terrines, sausages and more. We have many products suitable for putting together that perfect charcuterie offering and are more than happy to help you in any way we can. If you have an idea you would like to bring to life, we also have a bespoke offering, where we can develop products unique to your menu and guests. Get in touch today to find out more.