In full disclosure I am sharing how to make a charcuterie platter from the archives today because I have been so ill all week with this sinus crud going around. I hope learn some tips you can use and will perhaps indulge your guests! This is very popular at our house, as is a big antipasto platter! Enjoy!
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.
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.
Fig or Apricot Jam
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