How to make an Italian charcuterie board

The charcuterie board is a practical and tasty choice for an Aperitivo with friends or a traditional appetizer for informal dinners but its preparation is not as simple as it might seem, it is a real composition!

THE CHOICE OF CURED MEATS

It is better to combine cured meats different in flavor and texture, seasoned and cooked, but you can choose to give a theme to your charcuterie board and choose to present them according to their origin or seasoning times.

PORTIONS AND CUTS

All cured meats can be tasted cut into very thin slices (except traditional salami, such as BioEttore and Padus, which must be cut into thicker and transversal slices), even if some types, such as mortadella, can be tasted also in cubes.

To prepare the right amount of cured meat calculate two slices of each product for each guest.

THE DISPOSITION

Arrange the cured meats one slice next to the other: you can start with cured meats with the thickest slices and the most neutral flavors up to the thinner slices with a stronger and spicier taste, or in ascending order from the most to the least seasoned.

COMBINATIONS

Accompanying cured meats with other products stimulate the creativity of the guests who can choose the combinations according to their taste.

Croutons of toasted bread, homemade breadsticks, fresh seasonal fruit, grilled vegetables, cheeses, jams, sauces or creams should never be missing alongside a charcuterie board.

THE WINE

There is no rule for combinations but if you are not an expert combine the wine with the strongest-tasting cured meat on the board: for example, if it is the black pork Coppone then pair it with aromatic white wines, even slightly wavy, such as Malvasia dei Colli di Parma or Istrian Malvasia, or with light and fruity red wines.