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Making a Charcuterie Plate

C harcuterie (shahr-cute-uh-ree) is a French word for any smoked, dry-cured or cooked meat. This category includes favorites like bacon, ham, pâté and sausages. More esoteric items like terrines, rillettes, galantines and duck confit are also considered charcuterie. Although it is not a uniquely French culinary tradition - every culture has methods for preserving meat - the French have done a notable job of creating tasty charcuterie recipes that stand the test of time.

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Charcuterie - Our Products – Dartagnan.com

Charcuterie Experts Since 1985

Using time-honored techniques, recipes and all-natural ingredients, D’Artagnan has been making charcuterie for more than 30 years. Our charcuterie offers a full range of styles and flavors, and is a favorite among restaurants, retailers, and home cooks.

Making a Charcuterie Board

Think cheese plate … but with meat. Set out a range of charcuterie on a wooden or slate board. Choose 3 to 5 items that represent various styles and textures: smoked and meaty, dry-cured and firm, cooked and creamy. Serve something acidic, like cornichons (tiny French pickles), or fruit chutney to complement the flavors. Grapes, figs, pears, nuts and apples are good pairings. Try adding black truffle butter, which is especially tasty on a slice of bread with saucisson sec.

Allow two ounces per person, and serve with crackers, rustic country bread or a baguette.  A hearty red wine makes a good accompaniment, such as Côtes-du-Rhône, Gigondas or Madiran.

Inviting cheese to the party is always a good idea. Mix in your favorites between charcuterie. Think about complementary flavors and textures; include both buttery and creamy cheeses as well as hard cheeses. Check our blog for more ideas on pairing cheese and charcuterie.