Skip to main contentSkip to footer content
Remove Gift Card?
Are you sure you want to remove this Gift Card?
Whether you call it a charcuterie plate or a charcuterie board, it’s easy to make when you start with quality smoked, cured, and cooked meats. The perfect charcuterie plate will contain at least 3 to 5 types of charcuterie representing different styles and textures, plus something acidic, like pickles, and something sweet like fruit chutney to complement the flavors. Nuts, fresh and dried fruits, bread, and crackers also make wonderful accompaniments. Continue reading for tips on making your own charcuterie plate.
![What is a Charcuterie Board & How to Make a Meat / Cheese Platter (19) What is a Charcuterie Board & How to Make a Meat / Cheese Platter (19)](https://i0.wp.com/www.dartagnan.com/dw/image/v2/BJQL_PRD/on/demandware.static/-/Sites-dartagnan-Library/default/dwa2a57e3c/images/content/how-to-make-a-charcuterie-plate.jpg?sw=1200&strip=false)
A charcuterie plate is perfect for entertaining, co*cktail hour bites, and even for convenient and satisfying snacking. Because charcuterie is ready-to-eat, making an impressive plate is easy.
What is a Charcuterie Board?
- Start with a large plate, platter, wooden cutting board, or a piece of slate as the base.
- Choose at least 3 to 5 charcuterie items that represent various styles and textures: smoked and meaty, dry-cured and firm, cooked and creamy. Allow two ounces per person, and slice your charcuterie into easily manageable, bite-sized pieces.
- Spread the pieces out on the board, leaving space between them for accompaniments.
- Add mustard, cornichons, olives, or chutney, so the acidity can balance the fat in the charcuterie. Use small bowls for these items, or just put them on the board with knives for spreading.
- Fresh fruits like grapes, figs, sliced pears and apples, and any dried fruits like raisins, currants, apricots, cherries, and pears will round out the plate, and add color. Use the fruits as palate cleansers between bites of charcuterie.
- Place sliced bread, or various types of crackers, around the edges of the plate, or tuck them between sections of charcuterie.
- Cheese is a welcome addition to a charcuterie plate; choose 2 -3 types of different textures to complement the spread.
- Add black truffle butter, which is especially tasty on a slice of bread with saucisson sec.
- A hearty red wine makes a good accompaniment, such as Côtes-du-Rhône, Gigondas or Madiran.
Our Top Picks for the Perfect Charcuterie Platter
- Mousse Truffée: spreadable, organic chicken and turkey liver mousse with black truffles.
- Jambon de Bayonne: a thinly-sliced dry-cured ham. Great with fruit.
- Artisanal Saucisson Sec: dry-cured pork sausage, similar to salami. Slice on an angle and serve.
- Pâté de Campagne: rustic, coarse pork pâté with parsley. Slice and serve.
- Duck Rillettes (ree-yet): slow-cooked duck legs, shredded until spreadable.
- Pork and Garlic Sausage: cooked pork sausage with a little bite. Great with mustard.
- Smoked Duck Breast: air cured and smoked over natural wood. Slice and fan out.
- Wild Boar Lonza: dry-cured wild boar made Italian-style. Slice thinly and serve.
- Wagyu Beef Bresaola: dry-cured Wagyu beef with tender texture. Slice super thin.
Gourmet Quality Charcuterie Since 1985
Using time-honored techniques, recipes and all-natural ingredients, D’Artagnan has been making charcuterie for more than 30 years. Our charcuterie offers a full range of styles and flavors and is a favorite among restaurants, retailers, and home cooks.
Related Products
Starting at$12.50
- Hand-crafted ham with Protected Geographical Indication (PGI)
- Hind leg from PGI-certified pigs
- Naturally cured with only Salies-de-Bearn salt
- Regulations enforced by the Consortium du Jambon de France
- No nitrates or nitrites
- Dry-aged for a minimum of 12 months
- Unique climate contributes to extraordinary ham
- Sold sliced and ready to eat; no additional preparation required
- Product of France
- For best taste, use within 3-5 days from opening and/or by the expiration date on the package
- Subscription Eligible
Starting at$11.99
- Exclusive D’Artagnan recipe
- 100% natural and preservative free
- Contains livers from humanely-raised chickens and turkeys
- No aspic or gelatin added
- Contains eggs, milk, alcohol, mushrooms, corn, soy
- Gluten free
- Terrine container is BPA free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Starting at$38.99
- Humanely raised Moulard duck
- No antibiotics, no hormones added
- 100% natural ingredients
- No nitrates, nitrites or preservatives
- No liquid smoke or artificial flavors used
- Gluten free
- Fully cooked and ready-to-eat
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Starting at$13.99
- Heritage cross Rohan duck
- Vegetarian diet includes corn and soy
- Air-chilled; no added water
- No antibiotics, no hormones
- Traditional and natural recipe
- No artificial ingredients, additives or preservatives
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Starting at$13.99
- Artisanal quality dry-cured sausage
- Wild boar antibiotic and hormone free
- Long curing time for deep flavor
- Shelf-stable
- Gluten-free
- No nitrates or nitrites added
- Contains feral swine
- Contains red wine
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Starting at$24.99
- This item is not eligible to be shipped to California
- Exclusive D'Artagnan recipe
- 100% foie gras from Moulard ducks
- Sauternes wine and 2% real black truffles
- No additives or preservatives
- Gluten-free
- Contains alcohol
- Ships ready to serve and enjoy
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible