Charcuterie 101: Cured Meat Pairing Tips

Mastering the art of plating charcuterie takes knowledge not only about cheeses and condiments, but the taste profiles behind the variety of meats. Meat connoisseur Tim Ray, CEO and co-founder of Carnivore Club, wants to encourage meat lovers and foodies alike to feed their inner carnivores by using his tips to highlight and compliment the for the perfect charcuterie board:

• Create a complete meal: The basic charcuterie board is comprised of meat, cheese, bread/crackers, fruit/vegetables and condiments. To elevate the epicurious experience, incorporate items to consume in between the bites of meat and cheese such as grapes, olives, blueberries, almonds and sliced apples.
• Design around a theme: Different themes bring together a unique variety of cuts, cooking preparations and flavors.
  • Try a traditional Italian board with thinly sliced prosciutto and bresaola
  • A spicy board featuring Italian Nduja and hot Spanish Chorizo, with an original American artisans’ twist
  • A French-themed board featuring duck breast prosciutto or a wild boar terrine.
• Make it visually appetizing: Depending on the size of the board, there should be enough different types of selections to deliver a great visual display. Choose various colors of meats, cheeses and fruits that will create an appetizing and inviting meal.
• Introduce complimentary flavors: All of the components on the dish should compliment different flavor profiles.
  • Smooth and milky cheeses like Brie are great to pair with more gamey and strong taste profiles like venison chorizo – which is great to top off with a sweet and salty gherkin and pickled onion.
  • A fresh French baguette and a sweet artisan Riesling Honey Mustard also pair well with some slightly warmed-up cuts of meat like duck confit. 

For more information, visit CarnivoreClub.co.