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How to make a Charcuterie Platter

How to Make a Charcuterie PlatterHow to make a charcuterie platter

Charcuterie Platter

On this charcuterie I used chorizo, pate, coppa, salami, and prosciutto.

Charcuterie is the French term referring to prepared meats, such as bacon, sausages, pates, and other meats, usually being pork products.  When you go into a restaurant these days, however, you often find a charcuterie on the menu.  If you order it, you will be getting a platter of meats and appropriate accompaniments.  We enjoy a charcuterie for the rich flavors from the way the meats are prepared.  A charcuterie is a great option to have in your arsenal for serving to guests for a party or as an afternoon meal.

Meats on a charcuterie platter.

Roll or fold your meats for a lovely presentation.

Meats to choose from:

Prosciutto – A cured ham served sliced very thin, it is mild and practically melts in your mouth.
Chorizo – A heavily seasoned pork sausage.
Capicola (also known as coppa) – A traditional Italian ham.
Bresaola – A raw beef cured by salting and air-drying.
Salami – A cured sausage which can come from a variety of animals.
Mortadella – A large sausage of finely ground, heat-cured pork sausage.
Speck – A smoked, cured ham.

Pate or Terrine:

Pate – A paste, often of liver. Can be any animal, but creamy enough it can be spread on bread.
Terrine – Often a pate that has been baked in crockery. Coarser than a pate.

Accompaniments:

Cornichons
Honeycomb
Olives
Fig or Apricot Jam
Sliced baguette

 Prosciutto wrapped around fine breadsticks.

 If you wrap your finely shaved prosciutto around breadsticks it will be easy for your guest to pick up.

For more information on preparing a charcuterie platter see my youTube video here: http://www.youtube.com/watch?v=wAPmWlsCzxw

Written By

Chloe is the creator of Celebrate & Decorate. Chloe is passionate about having a comfortable and well designed home - she also loves to entertain family and friends. Learn more about Chloe. Follow Chloe: Facebook, Twitter, Pinterest, Google+, YouTube

16 Comments

  1. This is very nice Chloe! I’ve always wanted to serve this. Off to check out your video.

    1. Chloe Crabtree says:

      Thank you Sandra! This is my husband’s favorite on a Saturday afternoon!

  2. Hi Chloe! Great video! (I got hungry just watching it!) Thanks for sharing – and I am excited to see your NEXT video! Happy Holidays!

  3. The charcuterie platter looks delicious! Looks like this would pair well with wine!
    Get well soon! I had that crud in February- in fact all of February!

    1. Oh yes, Liz, open the wine and serve this up! I am afraid I am going to be stuck with this for a bit yet.

  4. Thank you , Chloe, for the tips on creating what will probably be my appetizer for Easter! Feel better soon!! Rosie @ The Magic Hutch

  5. I am starving to death and now I see this! LOL! Wonderful presentation and great idea. Hugs and blessings, Cindy

      1. And I see that I have now commented twice. Well, obviously, I loved it (blush).

  6. This is the very traditional antipasto here in Italy, served with cold white wine or with “spritz”, a tipical italian cocktail (prosecco wine + aperol spirit + soda + ice + orange slice). It’s soooo “dolce vita”

  7. I loved the video. Thanks for this. Your platter is beautiful!

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