HISTORIC BLUFFTON, SC

Charcuterie boards are not only gorgeous, they contain a combination

of flavors and nibbles for a simple no-fuss party snack! 

It’s not difficult to prepare a meat and cheese board that everyone will rave about!

Adding various flavors from simple everyday ingredients takes

very little prep and just minutes to build!

We’ve included a few tips below to make sure your next

party platter is the talk of the event!

What is Charcuterie?

Charcuterie is the art of preparing meats which are often cured or smoked such as bacon, ham or salami.  A charcutier is a person who prepares

charcuterie and while the term is loosely translated in

English to “pork butcher”, any kind of meat can be used.

A charcuterie board is commonly seen on menus pretty much everywhere

these days and it’s the perfect way to enjoy some nibbles with friends and family!

How to Make a Charcuterie Board

A charcuterie board most often consists of a variety of meats and cheeses

and often fruit or nuts; essentially a meat and cheese board!

First, choose a board.  If you have a beautiful one now is the time to use it.

As you begin thinking about making the perfect charcuterie board,

you will want to start thinking about different colors and

textures to make it vibrant and interesting.

Red and black berries, dried apricots, fresh herbs, pickles, olives,

cheese stuffed peppers

and baby squash  and various dips can add lots of color.

The board should look full, don’t be afraid to pile and stack them

while thinking about varying the different items throughout.

Meat:

Estimate about 3-4 slices of meat per person when building a board. 

Try to include a variety of flavors and textures for example,

a sliced pepper salami, a rolled prosciutto and thoughtfully piled ham.

Cheese:

Choose a variety of cheeses; about 1 or 2 oz per person as an hors d’oeuvre. 

Look for various hard and soft cheeses from mellow to sharp. 

Cheeses are easiest served already sliced.

Bread and Crackers:

Again variety is key, buttery flaky crackers, grain crackers

and thinly sliced and toasted baguettes.