Once a word everyone preferred not to pronounce, charcuterie (shahr-koo-tuh–ree) has become a staple on wedding menus, always in the form of a charcuterie board. A flashy blend of fine cheeses, meats and fruits, charcuterie boards are a perfect option to serve during cocktail hour. The artful grazing platters are also great to offer the bride and bridesmaids as they prepare for the big day. Here are a few tips to building your own wedding charcuterie board that is a feast for the eyes as well as the palate.
A charcuterie board can be as much fun to make as it is to enjoy. In both cases, the trick is mastering different combinations of tastes
Technically, charcuterie refers to the meat part and specifically to cured or smoked meat, usually pork. Things like bacon, ham, sausage, terrines, rillettes, galantines, ballotines, pâtés, and confit—all available locally and some made locally.
That said, remember that contrast and variety are the keys to a great charcuterie board. You want things that are visually different—served in ramekins, pre-sliced, wedges to be sliced by the guest, logs, spreads and all the complements: fruit, olives, mustard, honey, pickles and, of course, bread.
Focus on a selection of textures and a range of flavors—spicy, sweet and herbal.
• Spreadables, like a fine-grained, smooth pate or rillettes
• Sliced meats, like Genoa or hard salami
• Thin-sliced meats, like prosciutto, bresaola, guanciale or speck
This lavish charcuterie board is a symphony of complementary contrasts, both visual and gastronomic, made from all locally sourced components that include: Creminelli Meats’ salami and prosciutto, Heber Valley Artisan Cheese 6-Year Aged Cheddar, The Sweet Storyline coconut suckers, Culinary Crafts’ sea foam and rosemary shortbread, Slide Ridge honey, Cache Toffee Collection candies and truffles from The Chocolate Palette. The salty-sweet compilation’s vibrant colors and textures informed the tablescape’s gathering of toffee roses, football mums, Oncidium “dancing-lady” orchids and Stuartina eucalyptus, with white vandas and cymbidium orchids providing pops of contrasting white.
Fruit provides color and flavor. Pick it wisely.
Choose fruit that’s seasonal and fresh. Obviously, grapes are perfect if the grapes are good. Strawberries and other berries, fresh or dried cherries, fresh or dried figs, apple and pear slices (dip in lemon water to prevent browning). Any dried fruit, like cranberries, is preferable to tasteless, out-of-season fresh fruit.
Choose an assortment of textures and a variety of strengths, from mild to stinky. Consider:
• Mesa Farms tomme (made in Mesa, Utah; soft enough to use a cheese knife)
• Beehive Seahive cheddar (firm, you could serve in slices)
• Fresh goat cheese (soft, crumbly and tangy)
• Aged Gouda (hard, a caramel sweetness; try to just break it into bite-size chunks)
• Parmigiana-Reggiano (see aged Gouda)
• Blue (try the soft Smokey Blue from Rogue Creamery)
• Brie or a triple cream like Brillat-Savarin (richer than butter, spreadable)
• Rockhill Farms raw milk cheese (serve in a chunk with a knife; made at a micro-dairy in Utah)
THE FUN STUFF
There’s more to charcuterie than meat and cheese.
• Honey—Serve Utah honey (with the comb) to drizzle over cheese
• Pickles—French cornichons are traditional, but feel free to mix it up, especially if you’re a home pickler. (Pickle boards—just a selection of pickles—are a current trend.)
• Olives—Serve a mix from a
local olive bar.
• Nuts—Unsalted almonds and walnuts are best.
• Mostarda—Italian candied fruit in a mustardy sauce
• Tart artisanal jams—Local jam-maker Amour Spreads makes an unusual variety of jam
• Quince paste—A must if one of your cheeses is Manchego
• Chutney—Choose from jam-like, pesto-like or relish-like options.
You can find more tips on curating the perfect wedding menu here!