How to Make a Very French Charcuterie Board

How to Make a Very French Charcuterie Board

Are you planning out your next charcuterie board and interested in styling it the French way? You're in luck! As enthusiasts and purveyors of fine French cuisine, we have you covered. Grab your board and let's get started!

1. Selecting the perfect board

Begin with a wooden rather than marble board in the appropriate size. While the current trend is to fill all space on the board with delicious foods, a traditional French charcuterie board is a bit simpler. Avoid overcrowding and use only items that will be eaten (without inedible decorative elements).

2. Curating your charcuterie

Start with our French Premier Charcuterie Kit, or assemble your own using some key French products:

You could also add Jambon de Paris, dry cured ham (like Prosciutto), or even Foie Gras (although this is more common during the holiday season).

3. Adding in accompaniments

A main character just isn't as complete without their sidekick, and your board is no different! Add in flavors and textures that help showcase the meats on your board:

  • Saucisse Cocktails
  • Selection of cheeses: Brie, Roquefort, Comte, Chèvre, Camembert, or your favorite
    • Be sure to serve your cheeses at room temperature.
    • To keep your board balanced, try adding one hard and one soft cheese.
  • Nuts, such as walnuts and cashews
  • Veggies: radishes, carrots, celery…
  • Butter
  • Jam

 

4. Finding the perfect drink pairings

While there's nothing wrong with pairing your charcuterie with a cocktail, it's certainly not the most traditional pairing. Instead, try

  • French wines: Beaujolais, Bordeaux, Chardonnay…
  • Non-alcoholic options: sparkling water or apple cider

5. Finishing touches

Ensure your guests have everything they need to enjoy so that you can mingle with ease. Set aside cheese knives, a butter knife, toothpicks or cocktail skewers & small spoons for jam or mustard. Leave small plates and napkins by your board as well.

6. Enjoy your board with friends!

Most products & accompaniments on the charcuterie board can be combined in different ways together. It is nice to have a mix of texture and flavors (tangy, salty, sweet, creamy, cured… the options are limitless!) to create nice combinations. Just a few examples:
  • Bread/Rillettes or Pâté de Campagne/Cornichons
  • Bread/Butter/Saucisson Sec
  • Radish/Butter/Cornichons
  • Pate de Campagne/Moutarde
  • Bread/Cheese/Jam
  • Your favorite pairing!

We love charcuterie because it's best when shared. If you try any of these tips, we'd love to join in the fun! Tag us at @3pigspate.