There is nothing more traditional than the charcuterie board! Derived from the French words for “flesh” (chair) and “cooked” (cuit), the charcuterie designated shops from fifteen-century France that sold pork in more ways than you could imagine. All parts of the pig were creatively roasted, salted, smoked, dried, rendered or cured with nary a morsel of waste.
Since those early days, the charcuterie board has been carried on in almost every culture. It was the basis of human survival for nomadic tribes as it was the earliest food that came with a shelf life. The modern day charcuterie board epitomizes convenience and can be prepared for the vegan, omnivore, and carnivore. It is a sure way of getting enough calories, eating a balanced meal, accomodating diversity and communing together.
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Place all ingredients on a wooden board. For previously used cutting boards, rub a handful of coarse salt into the board first and wipe down. (Do not use a board used for cutting raw meat.)
Consider having a charcuterie party for a large crowd. Have your guests bring enough empty charcuterie boards for two people to share one. Give each guest a fondue fork and place appropriate serving utensils with the fare you have gathered in the middle of the table. Guests serve themselves while the process of sharing, using a fondue fork and building extraordinary culianary combinations, slows the consumption of the meal considerably. The best part is the lack of dishes to be cleaned up at the end of the night. Charcuterie is not an indulgence but rather a brilliant form of traditional cuisine that is versatile, quick, and convenient!
Amount Per Serving
Calories from Fat 288
% Daily Value*
Total Fat 32g
Saturated Fat 16g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 5g
Total Carbohydrates 47g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.