Making a Charcuterie Plate
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.
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.
- Mousse Truffée: spreadable, organic chicken and turkey liver mousse with black truffles.
- Jambon de Bayonne: a thinly-sliced dry-cured ham. Great with fruit.
- Artisanal Saucisson Sec: dry-cured pork sausage, similar to salami. Slice on an angle and serve.
- Pâté de Campagne: rustic, coarse pork pâté with parsley. Slice and serve.
- Duck Rillettes (ree-yet): slow-cooked duck legs, shredded until spreadable.
- Pork and Garlic Sausage: cooked pork sausage with a little bite. Great with mustard.
- Smoked Duck Breast: air cured and smoked over natural wood. Slice and fan out.
- Wild Boar Lonza: dry-cured wild boar made Italian-style. Slice thinly and serve.
- Wagyu Beef Bresaola: dry-cured Wagyu beef with tender texture. Slice super thin.
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.