Crafting the Perfect Charcuterie

Posted by Karen Stearne on


Charcuterie (shar-KOO-ta-REE) is a specific term with origins reaching as far back as 15th century France; literally translated, it means the products of a fancy pork butcher. Modern charcuterie does often include pork, but the definition has widened to reflect a dish served throughout many cultures. We have evolved since the 15th century; now a board can include vegetables, fruit, cheese, and dips. And dinner is served.

Here are some easy items to prep on Sunday for your Valentine charcuterie on Monday Night.

Cheese compliment

  • 1 soft cheese
  • 1 hard cheese
  • 1 smoked cheese

Vegetable compliment

  • Thin sliced carrot on the diagonal, makes it easier to eat
  • Sliced peppers the mini’s work great cut in half length wise to use to scoop your dip
  • Blanched asparagus wrapped in prosciutto
  • Canned Mini Corns (rinsed)

Purchase a mixed meat package for charcuterie


Dried fruit

  • Apricots
  • Figs
  • Pineapple
  • Mango


  • Pecans
  • Walnuts
  • Cashews


  • Chickpea Hummus

If you can find a small honeycomb it makes a great addition, or for an added kick drizzle honey over the hard cheese you chose (asiago, old cheddar).

Fresh Fruit

  • Strawberries
  • Blackberries
  • Starfruit sliced
  • Grapes

Fresh baguette always works on a charcuterie board; however, a selection of crackers is always a hit. Bread sticks in the middle of your board add dimension and halfway between you can put crackers and bread.


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