How to Make an Epic Charcuterie Board with Coro Salami
We'd be lying if we said we didn't enjoy a simple cheese and cracker plate any less than the next person. But every once and a while, we love pullin' out the stops and creating a charcuterie board that is as beautiful to look at as it is to eat. These days you can make pretty much anything into a great looking spread, but with so much out there we wanted to share Salumi Deli's top tips when creating a charcuterie board that stuns and syncopates like your favorite jazz tune.
Image curtesy of @saycheesegr
Charcuterie, what does it mean anyways?
Though many assume that we'd be talking about charcuterie from an Italian perspective, it's actually derived from a french word, describing shops selling different portions of cured meats. It may be popping up all over your Instagram and TikTok feeds as of late, but the truth is it's been around, well, a long time.
The key to charcuterie is balance. The balance of flavors and colors. So where should we start? Head chef of Salumi, Chris Barton, says we can look at it by concentrating on these few things:
- You want every board to have four main components in some fashion: salt, fat, acid, and heat (or spice). Given that framework there’s essentially an infinite number of combinations one can use.
- Let's not forget about textures as well: I usually like to have something crunchy, something softer, and something more in the geleé range like a jam or mustard or marmalade or mostarda
Image curtesy of @boardsbymelfran
If you're working on your first charcuterie board and you're not sure where to start, keep it simple. Start with one of our Sliced Packs to take out the work of cutting the salami, and pair with a few fruits, cheeses and something a little crunchy as well.
