I love meat, and boy oh boy do I love cheese. Any time I see an opportunity for a charcuterie board I tend to jump at it. That goes for eating and building one. I feel like the idea of a charcuterie board can be a bit intimidating, but it really doesn’t have to be.
You can go as basic or as elevated as you want with a good charcuterie board, but there are some important tips you must always remember.
You can never go wrong if you always keep those things in mind! Here’s what I put on my ideal charcuterie board:
Mild Meat (Mild means mild seasoning. Not necessarily spice!)
If you’re making a big board or a super fancy one you can also add:
I’m sure there is a super fancy rhyme or reason to building a charcuterie board, but honestly–put stuff on there you know you love. Quality ingredients for these sorts of things are far too expensive to waste money on something you and your guests won’t eat. Give it a little variety and have fun with it! What you put your assortment on can even be fun. A classic charcuterie board is always served on a wooden platter or cutting board.
Don’t forget the crackers!