Salumi (Fancy Word or Umbrella Term for the Vast Realm of Prepared Italian Meats)
Genoa Salami – Originating in the Genoa region of Italy, Genoa salami is a favorite for charcuterie meats boards. This salami is made with ground pork or veal and mixed with white wine, garlic, salt, and whole white peppercorns.
Salami Calabrese- Add a spicy element to your charcuterie board with Calabrese salami. This pork sausage was named after a region in Southern Italy, Calabria, known for its spicy cuisine.
Soppressata – Soppressata is a dry salami that comes from the Calabria, Vicenza, and Tuscany regions of Italy. Soppressata is typically made from fresh pork, but it can also be made with beef.
Prosciutto – Prosciutto crudo is an uncooked, dry-cured Italian ham. The curing process begins with the hind leg or thigh of a pig that’s cleaned, heavily salted, and left in a cool, controlled room for two to three months. The salt is then rinsed off and the leg is hung to dry in a cold environment for up to two years. Prosciutto has a rosy color, marbled with streaks of flavorful white fat. It’s typically sliced paper-thin and melts in your mouth. Prosciutto di Parma and prosciutto San Daniele are two of our favorites and a Brie Kind board staple.
Coppa – With its vivid red color and heavy marbling,coppa(also known ascapicolain the US orcapocolloin southern Italy) is a sight to behold. It has the smooth texture of prosciutto, but a more substantially fatty mouthfeel and seasoned flavor.
Bresaola – The vast majority of Italian salumi are made with pork, but beef is the star in this cured whole-muscle cut from the leg or round. The lean, ruby-red meat has a somewhat floral aroma, salty but not so much that it overpowers a pronounced jerky-like beef flavor.
Pepperoni – Most people, and rightly so, would have thought pepperoni was born in Italy. Although it is hard to say exactly when it was created, it probably popped up in the early 1900s when Italian butcher shops and pizzerias began to flourish on the streets of a burgeoning Italian-American society. However, Pepperoni is a purely Italian-American creation. Traditionally, made by mashing pork and beef, pepperoni is a cured meat product often seasoned with peppers, garlic, fennel, or mustard seeds and stuffed into a casing.
Curar la Carne (Spanish, Meaning “Curing the Meats”)
Jamón Serrano – Most popular cured ham found in Spain, has a delicious nutty flavor that pairs well with many types of cheeses, especially Spain’s beloved Manchego.
Jamón Ibérico and Jamon iberico de bellota* – Simply Heavenly! Cured Spanish ham is the irrefutable king of Spanish cured meats. But not all hams are created equally. The main difference? The breed of pig. The pride and joy of Spanish hams are the legs with black hooves, from theIberian Black Pig breed, native to Spain and Portugal.And the best of the best?Jamón Ibérico de Bellota. Acorn-fed Iberian Black Pig. Worth every penny!
*Please contact us for a special order or charcuterie board upgrade to include either of these two special types of meat.
Chorizo – Chorizo is a highly seasoned pork sausage that comes in two forms: fully cooked or semi-cured: the Spanish version. We use Spanish chorizo on our charcuterie boards. While the thickness, hardness, and spiciness ofchorizo vary greatly from region to region, chorizo contains a healthy dose of smoked paprika and salt.
Cecina –is beef’s answer to Spanish ham. Most common in León,cecina is made by curing a cow’s hindquarter for upwards of seven months. The result is a deep burgundy cured meat that is cut into thin strips and served with a light drizzle of olive oil. The flavor is deep and rich and heartier than its pork counterpart.
A note about uncured meats: Meats that are uncured use a natural preservative like celery powder, which transforms into nitrite when it is processed. They taste similar to cured meats. We frequently use uncured meats (salami and soppressata) on our charcuterie boards.
FAQs
Charcuterie is divided into three types: forcemeats, sausages and salumi, an Italian word for “salted meats,” which includes preserved whole cuts of meat. Forcemeats are spreadable mixtures of meat and offal (organ meats) like rillettes, pâtés and terrines.
What are the 3 kinds of charcuterie? ›
Charcuterie is divided into three types: forcemeats, sausages and salumi, an Italian word for “salted meats,” which includes preserved whole cuts of meat. Forcemeats are spreadable mixtures of meat and offal (organ meats) like rillettes, pâtés and terrines.
What are the different types of Brie? ›
There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk. Indeed, although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie.
What to put on a charcuterie board with Brie? ›
This cheese platter is packed with delicious apples, almonds, pistachios, melba toast, crackers, pomegranates, and of course, baked brie. A brie cheese board is a perfect party appetizer because it's so easy to make, and everyone will love it!
How to make pretty meat on charcuterie board? ›
There are different ways to place the charcuterie: You can shape slices into a rose-like shape, by rolling them like a cinnamon roll. Little clumps and swirls of cured hams are easy and fun. Salamis can be rolled or folded on themselves so they stand up. The most important thing is to make them easy to grab.
What is the 3 3 3 3 rule for charcuterie? ›
Creating Interest with the 3-3-3-3 Rule
Choose three cheeses, three meats, three starches, and three accompaniments for a perfect and balanced board, every time!
What are 5 things to avoid on a charcuterie board? ›
There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.
What is the king of Brie cheese? ›
Once dubbed "Le Roi des Fromages" (The King of Cheeses) for its exceptional flavor and texture, Brie de Meaux is a soft, raw cow's milk cheese covered with a bloomy rind that develops red or brown patches as it nears peak ripeness.
Should you eat the Brie rind? ›
The mold used to make these cheeses is safe to eat. The firm, white rind forms when the mold blooms and is then patted down. This process happens over and over until the Brie is ready. Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese.
How to eat Brie cheese correctly? ›
Make sure to cut it into wedges, rather than slicing it as you would a block of hard cheese. You won't need to spread Brie to enjoy it — just grab it right off the cheese board. You and your guests can cut a small piece and pair it with a bite of crusty bread (especially a baguette) or some dried fruit.
As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.
What are 3 cheese for charcuterie board? ›
Here are the best cheeses for your charcuterie board
Hard cheese: chunks of parmesan, aged gouda, asiago. Firm cheese: gruyere, comte, manchego, colby, cheddar. Semi-soft cheese: havarti, butterkäse, muenster. Soft cheese: burrata, mascarpone, stracchino.
How to cut the rind off brie? ›
Stand the brie on its side and use a serrated knife to slice both circular ends off of the brie. Once you've made the cut, use your fingers to pry off the rind. If the brie is sufficiently firm, the top and bottom should be easy to cut off.
What is the secret to a great charcuterie board? ›
In general, a good charcuterie board will have 2-3 types of meat, 2-3 cheeses, 1-2 fruits, 1-2 crackers, nuts, bread, pickles, mustard and a dip or spread. The deliciousness of your board depends on the quality of your ingredients. Buy USDA Organic when possible and look for meats that are free from nitrates.
Do you use toothpicks with a charcuterie board? ›
10-Toothpicks are essential when it comes to charcuterie trays. Charcuterie boards are beautiful and delicious but can be a little unsanitary if people are using their hands to pick out their food. Thankfully, food picks allow you to pick up various cheeses and meats without spreading germs all over the food.
What are the best 3 cheeses for a charcuterie board? ›
Here's some of the best cheese for charcuterie boards:
- Hard cheese: chunks of parmesan, aged gouda, asiago.
- Firm cheese: gruyere, comte, manchego, colby, cheddar.
- Semi-soft cheese: havarti, butterkäse, muenster.
- Soft cheese: burrata, mascarpone, stracchino.
- Blue cheese: gorgonzola, dunbarton blue, marbled blue jack.
The most popular charcuterie meat is capocollo, a thin Italian pork cold cut, which is most popular in 15 states, including Nebraska and Pennsylvania. Following closely behind in 14 states is pâté, a variety of different meats ground together to create a meat paste.
What finger foods go on a charcuterie board? ›
Briny, pickled or marinated: olives, co*cktail onions, cornichons, dill pickles, pepperoncini. We love green olives stuffed with garlic or feta, and I also like including olive tapenade and bruschetta. Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip. Veggies – cold cut, if desired.
What are two main charcuterie items? ›
Charcuterie Made Simple: 5 Components You Need For Your Board
- Cheeses.
- Meats.
- Fruits and/or veggies.
- Crackers and/or bread.
- Spreads.
