Best charcuterie board meats

Dry cured meats are salty, smoky, and spicy, and they make an excellent complement to a charcuterie board. Whether served as an appetizer or a complete dinner, it is a low-maintenance method of providing a variety of meals to visitors that will keep them pleased and amused.

The platter includes a variety of meats and cheeses, as well as bread, fruits, jellies, mustard, and crackers. The meats provide a savory side to complement the sweet and crunchy textures on the board.

Which meats are ideal for a charcuterie board? The ideal meats for making a charcuterie board are often sausages, salamis, and hams.

The most common choices are Italian dry salami and prosciutto. Moreover, genoa salami, sopressata, calabrese, chorizo, capocollo, mortadella, and pate are excellent choices.

The trick to building a charcuterie board is to use proteins to offer varied degrees of taste and texture. To add variation to the board, use cured meats with diverse flavors such as salty, spicy, dry, and rich.

The meats and cheeses are the stars of the show, but not all cured or uncured meats are appropriate for a charcuterie board. This article discusses the many meat choices to add on your charcuterie board.

Is charcuterie meat only?

No, charcuterie isn’t only for meat. A typical charcuterie board includes both cheeses and meat, as well as a range of garnishes such as nuts, bread, fruits, and condiments such as mustard, honey, olives, and pickles.

Prosciutto and salami are frequent meats on the board, while aged gouda and cheddar are common cheese choices.

Nonetheless, this does not exclude making a vegetarian charcuterie board using faux meat and plant-based cheese. Moreover, you may simply avoid using meat by substituting crackers, sandwiches, desserts, sweets, and chips to create simple party, holiday, or dessert-based plates.

What meats go on a charcuterie board?

When assembling a charcuterie board, creating a balance of taste and nutrition is critical. As a result, adding a variety of dry cured meats to the board is critical.

These are some of the greatest meats to serve on a charcuterie board:

• Prosciutto is an essential charcuterie. There are several sorts of prosciutto; always choose one that has aged since it is of greater quality and has a fuller taste. Use this meat with cheeses like burrata, mozzarella, or hard cheeses like parmesan. Wrap it over fresh fruit slices like melon for a sweet and salty combination.
• Sopressata: A kind of uncured salami prepared with lean pig and fat, it has a chewy texture and tastes that may vary from sweet to salty or spicy. Serve with figs or fruit marmalade, pinot noir, and brie cheese.
• Calabrase: Calabrase salami will provide a spicy spice to the charcuterie platter. This thick-cut pork sausage pairs wonderfully with goat cheese and cheddar cheese, as well as cabernet wine, pears, and honey.
• Choose Spanish chorizo if you’re seeking for fully-cured or cooked meat choices. It’s spicy and sweet, with a smokey taste that pairs nicely with asiago cheese and IPAs.
• Capocollo: A kind of prosciutto with a delicate taste and a greasy texture. The reddish pink hue of the meat, which is made from hog neck, gives it an attractive impression. For the best results, serve with gorgonzola, whole grain crackers, peppercorn, and Riesling.
• Mortadella: With its silky texture and creamy fat, mortadella provides a unique complement to a charcuterie board. When presenting mortadella on a plate, serve with ricotta cheese, toasted sourdough bread, olive oil to dip in and a glass of Chianti.
• Pate: Serve modest quantities of pate prepared from meat and pickled vegetables over toast or crackers. There are a variety of tastes that go nicely with radish, dill, baguette, and a glass of Ros.
• Genoa salami: one of the greatest meats for a charcuterie board since it adds a tangy taste and delicate texture to the combinations. Serve it with stone fruit, cashews, and gruyere for a flavor and textural balance.

Most popular meats for a charcuterie board

There are two popular cured meat alternatives that compliment a charcuterie board without dominating any cheese or crackers.

The following are the most common meats for a charcuterie board:

• Thinly sliced pig sausage fermented and air-dried with spices and red wine produces a strong flavor that pairs nicely with cheeses.
• Prosciutto: A salty and savory flavor is created by combining a soft and super fine thin layer of fat. It not only melts in your mouth, but it also makes lovely shapes and curves, making the plate design visually pleasing.

These two varieties of cured meats are excellent starters for a charcuterie board. When other tastes are too strong, stick to these two and add cheeses that appeal to your comfort level.

Charcuterie Meats: Conclusion 

Since meat is the headliner of most charcuterie boards, choosing the appropriate cuts is critical. As a general rule, prioritize quality above quantity.

Mix and combine or choose one and serve it with other cheeses. Pick one or two popular kinds, then add additional uncommon variations to provide visitors with a different flavor experience.

As a starter, the two most common meats to put on a charcuterie board are Italian dry salami and prosciutto. To broaden your palate, try genoa salami, soppressata, calabresa, Spanish chorizo, capicola, mortadella, and pate.

Consider mixing the correct cheese, spread or jam, and wine with these distinct unique cooked and cured meats to get the ideal gastronomic experience. The remainder of the charcuterie board will fall into place after you’ve chosen the right meats.