What is the 3 3 3 3 rule for charcuterie board?

What is the 3-3-3-3 Rule for Charcuterie Boards? No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies .

What do you put on a French charcuterie board?

For 6 people I would choose 3-4 types of charcuterie, one type of jam, one dried fruit, one fresh fruit, 2 types of bread and then some whole grain mustard as well as tangy cornichons. Et Voilà!

What not to put on a cheese board?

Skip fruits like watermelon, pineapple, and tomatoes and stick with grapes, berries, and apples or dried fruits. Dried apricots and cranberries are delicious options. It's also best to avoid sour fruits such as lemons, limes, or grapefruit, and overly spicy additions.

What does every charcuterie board need?

Cured meats: Prosciutto, genoa salami, chorizo, sopressata, ham, and cured sausages are all classic choices for a charcuterie board. Cheese: Choose a variety of textures and flavors. A few options are soft brie, burrata and camembert. For firm cheese oprions try cheddar, manchego, Parmesan and gouda.

What should every charcuterie board have?

This includes cooked and cured meat products like hams, sausages, terrines, and pâtés . While traditionally that was the jest of it, these days a charcuterie board implies a spread of cured meats, cheeses, fresh fruits, spreads, crackers, and breads.

How do you style brie on a charcuterie board?

Here's How: Bake the Brie for about 10 minutes. Remove from the oven and place on a cheese platter. Drizzle with honey and add pieces of walnuts to the top. Serve with sliced baguette or crackers .

How to make a French cheese platter?

With a focus on quality, not quantity, a French board is simple to make with a few tips! 3 well chosen cheeses, a few slices of apple and some dried fruits, a little bowl of honey and perhaps some fig jam et voilà! It can be that simple.

How do you make charcuterie look nice?

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.

Are there rules for charcuterie boards?

Depending on the size of your board, you should have one each of cow, sheep, and goat options with soft rind, firm, and hard cheeses in the mix. Flavors should range between nutty and mild to funky and unique. Rule of thumb: 1 cow, 1 sheep, 1 goat; 1 soft, 1 firm, 1 hard .

How many cheeses should you have on a charcuterie board?

Cheese is usually sliced much thicker than meat, both by the store and by your guests, so you'll need a little more than the meat. So pick one cheese from each category, but don't sweat if you want fewer than four cheeses.

What is charcuterie trio?

Made with premium cuts of pork and a proprietary blend of spices, Boar's Head Charcuterie Trio consists of Boar's Head Uncured Genoa Salami, Prosciutto Riserva Stradolce, and Uncured Sopressata for a convenient, and delicious, charcuterie board-ready solution.

How many pieces of meat per person for a charcuterie board?

Plan for about 1-2 ounces of meat per person. At the deli counter, ask for your meat selections to be sliced thin (at a 1-2 thickness) so they're easy to layer.

How to Create A French Charcuterie Platter | Recipes From A Pantry (2024)

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A French Charcuterie Platter is an easy and delicious appetizer that is ideal for all sorts of occasions. Assemble for casual picnics and gatherings, or create as a centerpiece at co*cktail parties and special events. These simple tips will help you create the perfect charcuterie board!

How to Create A French Charcuterie Platter | Recipes From A Pantry (1)

Folks, I am beyond excited to share my tips on how to create a French Charcuterie Platter.

Before I ever went to France I knew French food, of course. I’d eaten poule au pot (we have something pretty similar back home – I guess all countries do), coq au vin, and of course plenty of croissants and other patisserie

But it wasn’t till I went there (it was on a four day trip to Nimes, a place I’d picked randomly and I am glad that I did) and discovered all the wonderful markets and shops that I realized the fact that good food is right at the very heart of French life.

I remember wandering around, dumfounded at all the different foods and amazing variety of drinks on offer. The idea that you would have a stall with scores of different types of cheese, all of which were local, was mind boggling. Plus the amazing range of saucisson sec. And that you would be able to buy not just normal button mushrooms but ceps and chanterelles too.

Let’s not forget that all of the fruit like apricot, figs, grapes and mini strawberries are really sweet, perfectly ripe and have been allowed to ripen on the plant.

Plus the bread. Bread that is so warm and fresh out of the oven that the entire market almost smells like a bakery.

How To Assemble a French Charcuterie Platter

Start with Cured Meats.

Have at least 2 or 3 different types of cured meats. Try and make sure the meats have different textures. Think the drier saucisson sec (dry cured sausage) mixed in with soft hams. Plan for about 2-3 ounces of meat per person.

Add More Meat.

Include a pâté and some rillettes (only the best things ever). Often overlooked, you can make a meal with just pâté and bread. Trust me, I have done so on more than one occasion.

Include a Variety of Cheese.

Add in 3 different cheeses with different textures. I suggest a hard cheese, a soft cheese (hello Brie) and then a strong blue cheese. This way, there is something for everyone. Some people advise that you stick to cheeses from the same region, but that’s up to you. If you are shopping in a French market, inevitably the cheeses will almost all be local.

Acidity and Texture.

To neutralize any strong flavors and balance the richness of the meats and cheese, be sure to include some pickled vegetables. And the crunchier the better. Cornichons (small pickled gherkins) are particularly good with rillettes. Do yourself a favor and try the combination please.

And The Bread.

Make sure to provide fresh crusty bread, artisan crackers and extras like breadsticks. Not only does this provide necessary texture and flavor, but acts as the vehicles for the rest of the ingredients.

Have Something Sweet.

Some fig jam, relish, chutney or sweet pickles always goes well. Especially with strong cheeses – a bit of sweetness really brings out the flavor.

Wine.

France has possibly the best wines in the world, and a huge variety. So go on, make the most of it, and splash out and get a good bottle….or two.

How Do You Style A French Charcuterie Board?

As the saying goes, we eat with our eyes as well as our palate. I truly believe that food tastes better if it looks good. Do put in a bit of effort to make it look nice. Here are a couple of my key tips to arranging the perfect charcuterie board:

Place the taller objects in the middle of the board so they are not blocking the other items.
Position rest of the food artfully falling away from the center. I like to group items by category (breads, meats, cheeses, spreads) so it is easy to build your
Experiment! Try something new whenever you put together a charcuterie board. So if you have never tried a particular cheese – try it. You have nothing to loose, the platter is big enough to forgive any mistakes, and who knows – you might just love it. I certainly did when I made my first platter in France, guessing everything and going by pure luck.

Thank you for reading my how to make a French charcuterie platter post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

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